A Bowl of COM­FORT

Good Good por­ridge por­ridge takes takes time time to to cook in a pot, but it’s it’s worth worth it it for for all all its its nour­ish­ing nour­ish­ing good­ness. good­ness. CON­GEE IN “LAI WAN” STYLE

Simply Her (Singapore) - - Home & Food Recipes - By Noo­dle Place Restau­rant

Also known as sam­pan con­gee or ting zai jook in Can­tonese, this dish was once cooked on sam­pans that cruised Litchi Bay, Guangzhou. It’s now com­mon in Hong Kong eater­ies, up­dated with pre­mium in­gre­di­ents like sh maw.

IN­GRE­DI­ENTS

For the con­gee: 300g rice, washed and drained 1 tbsp veg­etable oil 4.5 litres wa­ter 800g pork fil­let 1 tsp salt 80g pre-sliced jel­ly­fish* 80g cut­tle­fish, juli­enned and rinsed for 2min 40g fish maw, soaked for 2 hours un­til soft, then juli­enned 12 slices snake­head fish or any other firm fish A hand­ful of shred­ded let­tuce 4 tbsp roasted ground­nuts 4 tbsp spring onions 4 tsp se­same oil White pep­per, to taste

DI­REC­TIONS

1 Coat the rice with the veg­etable oil so that the con­gee will be smooth when cooked. 2 In a pot, bring the wa­ter to the boil over high heat, then add the rice. This en­sures that the rice will not stick to the pot. 3 Bring the wa­ter to the boil again, then turn the heat down to low and let the con­gee sim­mer for 90min, par­tially cov­ered. Stir oc­ca­sion­ally for the last 15min to pre­vent the con­gee from stick­ing to the pot. 4 Steam the pork fil­let for 30min, un­til it flakes when sliced. Shred and sea­son with salt. Set aside. 5 Bring the con­gee to the boil, add the jel­ly­fish, cut­tle­fish and fish maw and cook for 3min. 6 Place the fish fil­lets in four bowls and pour the con­gee over them. 7 Top each bowl with the shred­ded pork, let­tuce, 1 tbsp each of ground­nuts and spring onions, 1 tsp se­same oil, and sprin­kle with pep­per to taste.

*Avail­able at the chiller sec­tion of Fairprice.

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