Century Egg And Minced Pork Congee : 皮蛋瘦肉粥
Very often when I mention porridge to my non-Asian friends, they immediately associate eating porridge with being not feeling well. In Malaysia, we often have congee as a breakfast or lunch or dinner; actually it is a all-rounder food.
They are quite a few different variety of congees you can find in Malaysia, some with chicken pieces, with thinly slice raw fish and even flog legs. Century Egg and minced pork congee is one that I particularly like. For some reason, the last whole week, I kept thinking (in Mandarin) about 皮蛋瘦肉粥 (Century Egg And Minced Pork Congee). Then I came across this phrase, "I eat merely to put food out of my mind." by N.F. Simpson. What an accurate expression for my situation. I think I have to have century egg and minced pork congee to put it out of my mind!
Congee is such an easy meal to prepare, and it is a rather nice and "fulfilling" meal during colder evenings.
For the congee, you need the following ingredients:
(depends on the amount of water, you should have plenty of congee to serve at least 2-4 people)
The process for making the congee is rather easy. In a large and deep cooking pot, wash the rice and pour in the water. Add the garlic cloves and ginger in the pot. Bring the water to boil and cook until the rice are disintegrated. Stir in the minced pork and the broccoli. Season with the oyster sauce, salt and pepper. Cook further until the rice is finely disintegrated. Stir the congee frequently to prevent it from burning at the bottom of the pot.
The congee is ready! In a serving bowl, stir in the century egg pieces with the congee, drizzle some sesame seed oil, ground pepper and soy sauce (to taste) and decorate the congee with some spring onion. Serves hot.
Ps: Most people do not like the smell or look of the century egg, but with the congee, you will find the taste of it is very subtle but it's does add an unique flavour to the congee. The black jelly-like colour of the egg complement nicely with the pale congee!
Pss: Remembrance a friend who hated porridge, who is now in heaven. R.I.P Ingvar
Have a read of the information about century egg here
They are quite a few different variety of congees you can find in Malaysia, some with chicken pieces, with thinly slice raw fish and even flog legs. Century Egg and minced pork congee is one that I particularly like. For some reason, the last whole week, I kept thinking (in Mandarin) about 皮蛋瘦肉粥 (Century Egg And Minced Pork Congee). Then I came across this phrase, "I eat merely to put food out of my mind." by N.F. Simpson. What an accurate expression for my situation. I think I have to have century egg and minced pork congee to put it out of my mind!
Congee is such an easy meal to prepare, and it is a rather nice and "fulfilling" meal during colder evenings.
For the congee, you need the following ingredients:
(depends on the amount of water, you should have plenty of congee to serve at least 2-4 people)
- Approximate 1 cup of basmati rice
- Lot of water (approximately 15cm deep in a large cooking pot, you can add more water during the cooking time if the congee become too thick, some people prefer it to be quite runny)
- 500g minced pork
- Few floret of broccoli (optional - to add some colours to the congee)
- 1 century egg per serving/person (cut into quarters) (warning: Try not to wash the egg with water, or else you might find the smell of it become too pungent for your liking!)
- Thinly sliced fresh ginger (to taste)
- Few cloves of garlic
- 2 tbsp oyster sauce
- Salt and finely ground white pepper (to taste)
- Soy sauce (to taste)
- Thinly sliced spring onion (for serving)
- Sesame seed oil (for serving)
The process for making the congee is rather easy. In a large and deep cooking pot, wash the rice and pour in the water. Add the garlic cloves and ginger in the pot. Bring the water to boil and cook until the rice are disintegrated. Stir in the minced pork and the broccoli. Season with the oyster sauce, salt and pepper. Cook further until the rice is finely disintegrated. Stir the congee frequently to prevent it from burning at the bottom of the pot.
The congee is ready! In a serving bowl, stir in the century egg pieces with the congee, drizzle some sesame seed oil, ground pepper and soy sauce (to taste) and decorate the congee with some spring onion. Serves hot.
Ps: Most people do not like the smell or look of the century egg, but with the congee, you will find the taste of it is very subtle but it's does add an unique flavour to the congee. The black jelly-like colour of the egg complement nicely with the pale congee!
Pss: Remembrance a friend who hated porridge, who is now in heaven. R.I.P Ingvar
Have a read of the information about century egg here
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