Minced pork porridge with dried cuttlefish and peanuts

Ingredients: (Serves 2)

1 cup uncooked rice

1/2 cup minced pork (marinated with light soya sauce and grounded white pepper)

2 small dried cuttlefish (washed, remove the clear plastic-like bone and cut into thin strips)

2 knobs 1" ginger (peeled and cut into very thin strips, fried with oil until crispy and drain on kitchen paper)

1 small can stewed peanuts (drained)

Fried shallots, garlic and oil (for garnish)

Water (for cooking porridge)

Dash of grounded white pepper (to sprinkle during serving)

Seasonings:
2 tsp chicken stock granules
Salt (to taste)

Methods:

1. Wash the rice and place them in a pot filled with 2 bowls of water.
2. Start cooking the rice using medium heat with lid on.
3. When it starts to boil, reduce the heat, add in the dried cuttlefish, give it a stir to ensure that the rice does not stick onto the bottom of the pot, and place the lid back, half closed.
4. If the water evaporates too fast, add boiling water and continue to cook and stir occasionally. 
5. Once the rice grains has broken add in minced pork, which is rolled into small balls, chicken stock granules and salt, then continue to simmer for about 2 minutes. Taste for correct seasonings.
6. Add in half portion of the stewed peanuts, give it a stir and continue to simmer until the desired consistency is achieved. At this time, the porridge must still have water and not too dry as when it is remove from the heat it will continue cooking.
7. Let the porridge sit in the pot for a while before serving.
8. To serve, scoop the porridge into two deep bowls, top with more stewed peanuts, fried shallots, garlic and drizzle a bit of the oil over the porridge, fried ginger strips and sprinkle dash of grounded white pepper.
9. The porridge is ready to be served.