i've always wanted to learn how to make congee and so has May. although i believe she's already tried it a few times.
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?
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?
