Sunday, June 03, 2007

“Abalone” Congee

The mock abalone is real tasty, if you are using it, you can omit the seasoning portion or use sparingly. Just keep the abalone liquid and add to the congee.

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

Ingredients (serves 2)
° 100g rice, washed and drained
° 1.2 litres water
° ½ (80g±) vegetarian abalone, thinly sliced and reserve stock
° salt, to taste
° sesame oil, to taste
° pepper, to taste
° a small handful fresh coriander leaves, for garnish

1. Put the rice and water in a claypot or pot. 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. Throw in the vegetarian abalone and re-boil the congee for few minutes prior to serving. To thicken the congee, mix 1-2 tablespoons of glutinous rice flour with 4 tablespoons of water and stir into the congee, if desired. Season with vegetarian abalone stock, salt, sesame oil and pepper.
3. Ladle the congee into individual serving bowls, garnish with corianders leaves and serve hot.

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