February 1, 2012

Rice Congee...

Dear peeps,

I made rice congee today... Or as Asian people call it, porridge... with mince pork.

The recipe I used was (got it from www.noobcook.com and edited it myself):

  • 145 gm (about 1 rice cup) rice
  • 3 liters water
  • salt, to taste
  • 1 tsp oil
  • 100 gm pork mince
  • 2 tsp oil
  • Soy sauce, to taste
  • sesame oil, to taste
  • Rinse rice two to three times. Drain well. Mix with a little bit of oil. Set aside for 20 minutes.
  • Use a large pot, bring 3 liters of water to boil. Add the rice and stir to prevent from sticking to the bottom. When it boils again, reduce heat to medium and continue to cook until the rice softens and the congee thickens, about 1½ hours. Be sure not to let it spill over along the way of cooking.
  • Mix the pork with the marinade.
  • Put the marinated pork in the congee after the congee has boiled for 10 minutes. Enjoy!
Results are next time, less meat and more rice.  I did not have enough rice for 1 cup of rice and had 200 gm of pork mince instead of 100 gm... =.="""

Here is a picture... :s

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