Monday, August 10, 2015

Century Egg & Pork Porridge/Congee 皮蛋瘦肉粥

这个的皮蛋瘦肉粥除了皮蛋和瘦肉,
我也特地加虾和干贝来提鲜!
吃时再撒上鸡肉松,让其口感更丰富!
来吧,姐妹们,有饭吃饭,有粥吃粥咯!
This is a quick version of Cantonese style congee/porridge. I added shrimps and scallops to enhance the natural sweetness and flavour. Simplicity is always the best, yum!
 
Century Egg & Pork Porridge 皮蛋瘦肉粥
(Recipe adapted from here 小小米桶)

For Rice
1 cup raw rice
2 slices ginger
2 dried scallops (optional)
10 cups or 1800ml water
Salt & pepper to taste

For Meat 
150g ground pork
1/2 tsp salt
1/2 tsp chinese rice wine(米酒)

 ~ Marinate meat with salt and rice wine for 
30 mins. Place the marinate meat  in a strainer and pour hot water over meat. Drain and set aside. 

Garnish
century egg, diced
Fresh coriander, coarsely chopped 

Method:
  1. Wash and drain raw rice, frozen in fridge at least 2 hours or overnight.
  2. In a heavy pot, bring water and ginger to boil. Add in defrosted raw rice.
  3. Once it boil, add in meat and simmer for 20 mins over medium heat.
  4. Continue to cook for other 20 mins over low heat, stir occasionally.
  5. Add in salt, pepper, diced century egg and chopped coriander. Serve hot.




This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱)

13 comments:

  1. A comforting food in the morning! Love it though Im not really into century eggs.

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  2. 早安,sister,
    今天好热闹,为我们的“粥宴”,干碗!!yeah....!

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  3. Good morning Esther,
    Yummy ! A bowl of piping hot porridge for brekkie .. occasionally I make porridge + fried bee hoon as breakfast too.

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  4. 好一句有饭吃饭,有粥吃粥,喜欢!

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  5. 鲜甜美味的粥, 很棒! 还撒了肉松, 我喜欢。

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  6. 美丽早晨要坐下来好好品赏姐妹们煮的好粥了。很棒。很棒。

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  7. Esther, your porridge looks like those served at those classy dim sum restaurant!

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  8. Can I join you for the breakfast? The congee looks so appetizing, Esther.

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  9. 下午茶来碗粥也不错,呵呵呵~

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  10. 好多料的粥品,我不可以放过的哦。嘻嘻~

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  11. 最近常下雨
    吃粥最好了:)

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