It was all May's work pretty much, she found the recipe through some chinese websites and even tho it shouldn't be all that complicated there are i'm sure many interpretations. I personally like to cook using concepts, so finding out that a recipe calls for 9 parts water to 1 part rice should generally work out no matter what type of congee you're making. You can substitute the "toppings" for flavour your congee differently, add more or less for a different taste and generally it shouldn't change the consistency of the congee. We both like preserved duck egg so we put in i think 4 whole eggs and 1/3 pound of ground pork.
I'm sure we'll try something else next time. What's next May? shredded duck and preserved veggies?
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