Wednesday, April 16, 2014

Chao Huyet (Pork Blood Congee/Porridge)

Chao Huyet (Pork Blood Congee/Porridge)

1 Block Pork Blood
1/2 cup Ground Pork
1/2 cup Dried Shrimp
1 cup uncooked Rice
3 chopped Green Onions
Green Onion Stems
1 Tbsp. Oil
1 Tbsp. minced Garlic
8 cups Water
2 cups Water
1 1/2 tsp. Salt
3/4 tsp. Sugar
1/3 tsp. Mushroom Seasoning
1 Tbsp. Fish Sauce

Extra Ingredients
Bean Sprouts
Black Pepper
Dau Chao Quay

In a sauce pan, boil 1 Block Pork Blood.  Remove from pan and let it air dry.  Then set aside.
Roast 1 cup uncooked Rice, remember to use low heat.  When it turns a solid white color remove from heat and set aside.
In a pan add 1 Tbsp. Oil.  Add 1 Tbsp. minced Garlic.  Sauté until slightly brown. Add 1/2 cup Dried Shrimp.  Remember to soak the Dried Shrimp in water for 4 hrs. before using it.
Add 1/2 cup Ground Pork. Try to break the Pork into smaller pieces. Cook until the meat is no longer pink, remove from heat and set aside.
Fill a large pot with 8 cups Water.  Bring to a boil, add in the 1 cup roast uncooked Rice. Add in the Pork and Dried Shrimp.
Bring it down to a simmer.  Let it simmer for about 10 minutes.  Add 1/3 tsp. Mushroom Seasoning.  Add 1 1/2 tsp. Salt.  Add 3/4 tsp. Sugar.
When the rice has broken down, add in 2 cups Water.
Continue to let it simmer for another 5 minutes.  Add in the Green Onion stems. Add 1 Tbsp. Fish Sauce. Continue to let it simmer. Cut the Pork Blood into smaller pieces. Add in the congee.
Add in the chopped Green Onions. In a bowl, add some Bean Sprouts then pour in the congee. Add some Black Pepper and some Dau Chao Quay.  Enjoy your congee.

1 comment:

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