Berry sorbet with sea coconutApril 11, 2013
Steam fish slices with Shao Hsing fragrant rice wineApril 23, 2013
Almost the entire world calls this congee, we Malaysians refer to this as porridge. I wonder what went wrong here. I grew up knowing porridge as being rice gruel also know as “chuk” in Cantonese, “moi” in Hokkien, “bubur” in Malay but in English it is still porridge.
1 roasted pig trotter (chopped into chunks)
1 cup of rice
2.5 – 3 litres of filtered water
2 salted duck eggs
2 century eggs
a handful of raw peanuts (skin removed)
some bird-eye chilis
light soy sauce
- Rinse the rice thoroughly add water, pig trotter, peanuts and bring to boil in a large uncovered pot.
- Slow boil the above combination for 1 1/2 to 2 hours on low heat.
- Soak in water and scrape away the outer black salted charcoal layer on the salted eggs. Repeat the same process with the century eggs, soak in some water to rid the eggs of the brown rice hull clay coating. Wash the outer shell clean then boil the century eggs and salted eggs in a saucepan filled with water for 20 minutes. Drain and cool. Remove shells, then cut into small cubes.
- When congee is almost done, the texture of the congee is smooth and the pig trotters soft and gelatinous but still holding its shape.
- Mix in the cubed eggs and stir evenly.
- Taste the congee and season with sea salt and pepper if necessary.
- Its pretty much complete served with a sauce plate of chopped bird-eye chili drenched in light soy sauce. Garnish with some sliced spring onions and some white pepper.