Pumpkin and Meatballs Congee

Photo Credits: instagram.com/limjenjen
[serve 5-6]


  • 500 gm minced meat (meatballs) – marinate with 1/2 tsp each of salt and sesame oil, 1/4 tsp  each of pepper and sugar.
  • 1 egg white and 1 tbsp cornstarch
  • 1 bowl rice + 10 bowls water
  • 300g pumpkin – peeled and cut wedges
  • 50 gm dried scallop – rinsed
  • salt and pepper to taste
  • some broccoli florets – optional
  • toasted garlic, garnish
  • red chili pepper, garnish
  • salt, pepper, patis to taste (fish sauce)


  1. Wash and soak rice in water for 1 hour.  Bring to boil, then add in scallops.
  2. Lower heat to simmer until rice is soft.  Add in pumpkin to cool until both rice and pumpkin are very soft.
  3. Add in meatballs and cook for a further 10 minutes.
  4. Add in salt to taste.  Add in broccoli to cook,until it turns bright green and cooked.
  5. Off heat, dish up to serve.

Credits to: kimmy-cookingpleasure.blogspot.com/2014/10/pumpkin-and-meatballs-porridge.html?m=1