How do I make rice porridge, congee?!
this is eaten for breakfast in ChinaWww@FoodAQ@Com
Answers:
If you just want plain porridge/congee, it's really simple to make!. For every cup of rice, I would add approximately 3 cups of water!. You could cook this on the stove top!. If you have a rice maker, it might have a recipe for congee, porridge version!. You can add water to the consistency you want!. Some people like eating plain porridge with side dishes like 1000 year old egg with a bit of soy sauce, scallion, and sesame oil, some like to eat it with fermented vegetables or soy bean curd!. If you like congee flavored, you can cook the congee with chicken broth and add shredded pork, or chicken or even 1000 year old egg!.Www@FoodAQ@Com
From ADVENTURES IN THAI COOKING:
Rice Congee with Pork (Kao Dtom Moo)
Soup stock:
* 1+ lb!. pork bones
* 2 quarts water
* 1 tsp!. sea salt
* 1/2 tsp!. ground white pepper
* 1/4 cup cilantro roots (or substitute with bottom stems), bruised with the side of a cleaver
Pork mixture:
* 2/3 lb!. ground pork
* 1/2 tsp!. white pepper
* 2 Tbs!. minced cilantro roots (or substitute with bottom stems)
* 4 cloves garlic, minced
* 1 Tbs!. fish sauce
Other:
* 1 cup uncooked white rice
* 3 cups water
* 2 Tbs!. light soy sauce
* 2 Tbs!. fish sauce, or to taste
* 3/4 cup finely slivered fresh ginger
* 1/3 cup peanut oil
* 8 cloves garlic, chopped
* 4 green onions, cut into thin rounds
* Liberal sprinkling of ground white pepper
* 1/2 - 1 cup short cilantro sprigs
Place soup stock ingredients in a large pot and bring to a boil!. Reduce heat and simmer 30-40 minutes!.
Combine the ground pork with the white pepper, minced garlic and cilantro roots (or stems), and fish sauce!. Mix well and set aside!.
Rinse the rice a few times!. Place in a pot, add 3 cups of water and bring to a boil!. Lower heat and simmer partially covered, skimming off any foam that forms over the water!. Cook until rice has softened and the grains have started to fall apart!.
In the meantime, prepare the remaining ingredients!. In a small skillet, fry 1/2 cup of the slivered ginger in hot oil over medium heat until browned and crisped!. Drain with a fine wire-mesh skimmer!. Return oil to skillet and fry the chopped garlic in it!. When golden brown, remove from heat, leaving the garlic pieces in the oil!.
When the stock is ready, drop the flavored pork mixture by the teaspoonful into the soup!. Return to a boil, then simmer about 10 minutes!. Season to taste with light soy sauce and fish sauce!. Just before serving, add the hot broth with pork chunks to the cooked rice to make a soupy rice mixture!. Heat together a few minutes!. Stir in the fresh slivered ginger and green onions!. Dish into individual serving bowls!. Top with a dash of ground white pepper, some garlic oil with garlic pieces, a little fried ginger and cilantro sprigs!.
Serves 6-8 for breakfast!.
Enjoy!Www@FoodAQ@Com
Rice Congee with Pork (Kao Dtom Moo)
Soup stock:
* 1+ lb!. pork bones
* 2 quarts water
* 1 tsp!. sea salt
* 1/2 tsp!. ground white pepper
* 1/4 cup cilantro roots (or substitute with bottom stems), bruised with the side of a cleaver
Pork mixture:
* 2/3 lb!. ground pork
* 1/2 tsp!. white pepper
* 2 Tbs!. minced cilantro roots (or substitute with bottom stems)
* 4 cloves garlic, minced
* 1 Tbs!. fish sauce
Other:
* 1 cup uncooked white rice
* 3 cups water
* 2 Tbs!. light soy sauce
* 2 Tbs!. fish sauce, or to taste
* 3/4 cup finely slivered fresh ginger
* 1/3 cup peanut oil
* 8 cloves garlic, chopped
* 4 green onions, cut into thin rounds
* Liberal sprinkling of ground white pepper
* 1/2 - 1 cup short cilantro sprigs
Place soup stock ingredients in a large pot and bring to a boil!. Reduce heat and simmer 30-40 minutes!.
Combine the ground pork with the white pepper, minced garlic and cilantro roots (or stems), and fish sauce!. Mix well and set aside!.
Rinse the rice a few times!. Place in a pot, add 3 cups of water and bring to a boil!. Lower heat and simmer partially covered, skimming off any foam that forms over the water!. Cook until rice has softened and the grains have started to fall apart!.
In the meantime, prepare the remaining ingredients!. In a small skillet, fry 1/2 cup of the slivered ginger in hot oil over medium heat until browned and crisped!. Drain with a fine wire-mesh skimmer!. Return oil to skillet and fry the chopped garlic in it!. When golden brown, remove from heat, leaving the garlic pieces in the oil!.
When the stock is ready, drop the flavored pork mixture by the teaspoonful into the soup!. Return to a boil, then simmer about 10 minutes!. Season to taste with light soy sauce and fish sauce!. Just before serving, add the hot broth with pork chunks to the cooked rice to make a soupy rice mixture!. Heat together a few minutes!. Stir in the fresh slivered ginger and green onions!. Dish into individual serving bowls!. Top with a dash of ground white pepper, some garlic oil with garlic pieces, a little fried ginger and cilantro sprigs!.
Serves 6-8 for breakfast!.
Enjoy!Www@FoodAQ@Com
firstly, congee can be eaten at any time of day, not just breakfast!
There are many different types of congee and the easiest way to make it is rice plus water in a rice cooker on congee mode!. this is extremely health and good for you (esp when you are having tummy problems)!. the stuff you buy probably has MSG added!.!.!.
Www@FoodAQ@Com
There are many different types of congee and the easiest way to make it is rice plus water in a rice cooker on congee mode!. this is extremely health and good for you (esp when you are having tummy problems)!. the stuff you buy probably has MSG added!.!.!.
Www@FoodAQ@Com