Peanut & Pork Congee 花生猪肉粥

Peanut & Pork Congee 花生猪肉粥

Recipe source :  Doris Choo @ Sumptuous Flavours


Congee is a very good choice for Chinese breakfast. It is easy to prepare and can be very tasty if boiled to perfection, even with very simple ingredients. 

This is one of our family's favourites. 

Ingredients

150g peanuts, soaked overnight
200g rice, washed and soaked in water and freeze it overnight. See preparation for rice
100g dried scallops
400g pork, cut into slices
3 century eggs, cut into quarters
2 litres water
2 tsp salt, or to taste
dash of pepper
sesame oil

Method

1.  Boil soaked peanuts with 2 litres of water for 45 minutes or until slightly softened.
2.  Add in frozen rice and dried scallops. Continue to boil until the rice grains have broken and turn to congee.
3.  Add pork slices and boil for a further 2 minutes over high heat.
4.  Add in century eggs and salt to taste.
5.  Mix well.
6.  Serve in individual bowls with a dash of pepper and sesame oil.

Peanut Porridge With Century Eggs 花生皮蛋粥

  Peanut Porridge With Century Eggs 花生皮蛋粥

Recipe source :  Doris Choo


We had this great tasting porridge for Sunday brunch. The night before, I overheard my daughter and son talking about  porridge. Apparently, my daughter read somewhere that freezing rice which had been washed and soaked overnight before boiling them, cuts down on the cooking time. I think it was my son who said that Hong kong-style porridge uses chicken stock for the extra oomph!

Out of curiosity, I wanted to try out what I heard. I checked out my pantry and noted that I have the essential ingredients to try out the theories. I am happy to share that both theories are very true! The frozen rice turned to porridge pretty fast but because I used Chinese herbs in my porridge, I had to boil it for a longer period of time in order for the flavours from the herbs to be released and be infused into the porridge. 

My family likes to have century eggs in our savoury porridge. Since I have some in my pantry, well, I added in the century eggs for the extra flavour.  And that's when it occurred to me that I can link this porridge to Little Thumbs Up's egg event ! 

Ingredients

200g rice, washed and soak with enough water to cover the rice. Freeze the rice and water overnight.
100g peanuts, soak in 1/2 tsp of lye water and boil for 15 minutes. Then rinse thoroughly.
40g dried scallops
20g wai san （ 淮山）
1 tbsp wolfberries （纪子）
2 century eggs
10 century quail eggs
2 tbsp ginger oil
1 litre chicken stock
1 litre water
2 tsp salt, or to taste 

 Two varieties of century eggs - chicken and quail eggs

Instructions

1.  Pour 1 litre of water together with the chicken stock into a medium-sized pot.
2.  Add the frozen rice and water into the pot.
3.  Add wai san, wolfberries, partially soften peanuts and dried scallops into the pot.
4.  Boil until the wai san and wolf berry are softened and the rice grains are broken.
5.  Add salt to taste
6.  Add ginger oil and ginger crisps.
7.  Add in the century eggs. 

I am linking this post to Baby Sumo of Eat Your Heart Out

This event is linked to Little Thumbs Up

The event is organised by Zoe of Bake For Happy Kids

and Doreen of My Little Favourite DIY

The ingredient for August is 'egg'

Steamed Minced Pork With 3 Types of Eggs 三蛋蒸肉碎

Steamed Minced Pork With 3 Types of Eggs 三蛋蒸肉碎

I was at the market choosing oranges when I overheard three ladies talking about this dish. One
of the ladies was teaching her two friends how to make this steamed minced pork with three different types of eggs. No precise weights and measurements were mentioned. However, she described in detailed how to go about preparing this dish. I overheard the whole conversation!  

After paying for the oranges, I happily walked down a few more stalls to buy a small packet of minced pork. I already have century eggs and salted eggs in my pantry. Fresh eggs is a staple which I frequently replenish in my fridge. So I have all the ingredients to try out this dish which sounded interesting. Three types of eggs all in one dish!. 

I jotted down the weights and measurements of each ingredient used. I am sharing the result of my effort here. It was very simple to do and it's tasty.

Ingredients

350g minced pork
2 eggs
1 century egg, cut into cubes
1 salted egg, cut the egg yolk into cubes
6 tbsp water
1/2 tsp salt
1 tsp soya sauce
sesame oil
dash of pepper
some chopped spring onion for garnishing

Instructions

1.  In a large bowl, mix the minced pork with the three different types of eggs.
2.  Add in salt, soya sauce, pepper, sesame oil and water
3.  Mix well to ensure even distribution.
4.  Place into a steamer and steam for about 25 to 30 minutes.
5.  Remove from steamer and garnish with chopped spring onion.

 Left :  century egg. Middle : salted egg. Right : fresh eggs

 Minced pork

 Century egg cut into cubes

 Fresh eggs

 Salted egg with the egg yolk cut into cubes

Clay-Pot Chicken Porridge With Dried Oysters & Century Quail Eggs 瓦煲蚝干皮蛋鸡粥

Clay-Pot Chicken Porridge With Dried Oysters & Century Quail Eggs 瓦煲蚝干皮蛋鸡粥

A tasty and easy to prepare one-pot meal 

It has not been raining for the past three days and the weather is hot and dry again. SK cooked this easy to prepare one-pot meal for lunch. The consistency of the porridge was just right and to our liking. It was wonderfully fragrant and tasty.

Ingredients

100g rice
200g chicken drumstick
30g dried oysters ( wash and soak for 15 minutes in half a Chinese rice bowl of water)
5 century quail eggs ( remove the mud layer, wash and remove the shells )
1000ml water
1/2 tsp salt
1 tsp shallot oil
1 tsp chopped spring onion
some chopped Chinese parsley

 A century quail egg which is covered by a layer of mud mixed with saw dust to protect the shell

 The century quail egg with the protective mud layer removed.

 The century quail egg with the shell removed

Instructions

 

1.  Wash rice. 
2.  Chop the drumsticks into bite-sized pieces.
3.  Place rice, chicken and the soaked dried oyster and water from the soaked oysters into a clay-pot and add water.
4.  Bring it to the boil, then cover the clay-pot with its lid and reduce to low fire.
5.  Let it simmer for 20 to 25 minutes until cooked.
6.  Switch off the fire and add in salt, shallot oil and century quail eggs.
7.  Garnish with chopped spring onion and chopped Chinese parsley.

Both nutritious and delicious.

Clay-pot Pork Rib Porridge With Dried Oyster And Century Egg 瓦煲排骨蚝干粥

Clay-pot Pork Rib Porridge With Dried Oyster And Century Egg 瓦煲排骨蚝干粥

 

 

Hot & steaming scrumptious porridge

It is Saturday today and all of us woke up late. We had our fill of fried noodle at our favourite  char kuay teow stall . Since all of us were not very hungry, SK cooked something light for our late lunch. He prepared this scrumptious porridge. 

Ingredients

100g rice
30g dried oysters ( wash and soak in 1/2 a Chinese rice bowl of water for 1/2 an hour. Retain the water for later use )
1 century egg ( remove the mud and saw dust layer, wash it clean and remove the shell )
200g pork ribs
1000ml water
1/2 tsp salt
1 tsp shallot oil
1 tsp chopped spring onion
some Chinese parsley

 A century egg covered in mud

 With the mud removed

 With the shell removed 皮蛋

 Pork ribs

Instructions

 

1.  Wash rice.
2.  Chop the the pork ribs into bite-sized pieces. Blanch in hot water for 2 to 3 minutes. Drain and set aside.
3.  Place rice, soaked dried oysters with water and pork ribs in a clay-pot. Add in water.
4.  Bring it to the boil and reduce to low fire.
5.  Let simmer for 20 to 25 minutes or until cooked. 
6.  Switch off the fire and add salt, shallot oil and century egg pieces.
7.  Garnish with chopped spring onion and Chinese parsley.
8.  Serve hot in clay-pot.