Thursday, May 17, 2007

Cabbage and Carrot Congee

I like this congee which I used to eat during school recess when I was a naughty primary school kid in the 70s. A bowl of cabbage and carrot congee with few salted peanuts cost me SGD 20 cents.

Preparation: 5 mins, Cooking time: 30 mins, plus 30 mins standing time

Ingredients (serves 2)
° 100g rice, washed and drained
° 1.2 litre water
° 2 slices ginger
° 20g carrot, peeled and finely shredded
° 25g Chinese cabbage, finely shredded
° 1 teaspoon sesame oil
° salt, to taste
° pepper, to taste
° light soy sauce (optional), to taste
° a small handful fresh spring onion or coriander leaves, finely chopped
° 2 tablespoons lightly salted peanut (optional)

1. Put the rice, water, ginger, cabbage and carrot in a claypot. Let it stands for 1 hour or more, if desired.
2. Bring the congee to a boil for 15 minutes. Turn off the heat, cover with a lid and leave it to stands for 30 minutes or more. Re-boil the congee for 10 minutes prior to serving. Season to taste with sesame oil, salt, pepper and light soy sauce.
3. Ladle the congee into individual serving bowls, garnish with spring onion or coriander leaves, salted peanut and serve hot.

1 comment:

a veg*n @ Blog*Spot said...

Adding celery to cook this congee gave it a much better taste.

King Oyster Mushroom can be added too, just cut into mini cube ...

Related Posts with Thumbnails