♥ ♥ ♥ ♥ ♥ = Delicious! I want more…
It’s been a long while since I’ve posted, and I’m definitely back from hiatus. Congee or rice porridge is a staple in most Asian diets. Every Asian country has their own version of ingredients. I grew up eating congee/rice porridge/lelut/lugaw made with tripe every summer morning or late afternoon snack. It is very easy and convenient food to make. You can cook it on the stove or in a crock pot like I sometimes do. When you cook it in the crock pot, just make sure you cook the meat first before placing everything in the crock pot. If you didn’t add enough stock and it is too thick…no worries just add more until you get the right consistency. 🙂 I forget sometimes…so I know what happens when it is too thick like oatmeal. Since Erik got a new rice cooker that has a rice porridge setting, making it is x100 easier. Congee is a comfort food for me and also great for breakfast, lunch, snack, or dinner. We usually eat it for dinner since it is very light and fulling.
Ingredients: Yields 2+ servings
1/4 cup Rice (long grain is preferred because it absorbs less water)
Water (it really depends on your rice sometimes it needs more or less, also depends on the consistency you like, I like it a bit thick, some like it very runny) + bouillon cube
Bacon or some sort of meat i.e. chicken/pork/beef with bones (if you are using meat with bones, then you won’t need the bouillon cube, you can practically make your own stock)
Onions (dehydrated or fresh), bay leaf, saffron(for color), grated ginger, and garlic
Sesame oil, pepper, salt, fish sauce, sesame oil,
Lemon, garlic powder, eggs, & chives for garnish
Cook the bacon and onions, bay leaf, ginger & garlic in a deep pan. Add 2 cups of stock(keep adding stock until you get the preferred rice consistency), rice, bring to boil then simmer until you get the right consistency sesame oil, fish sauce, salt, and pepper to taste. Lemon, eggs, garlic powder, and chives for garnish(add more fish sauce if it’s too sour).