Well kids, this article could have been entitled »I put the water to boil! » if Christine and her wonderful blog hadn’t come to my rescue!
(I actually really started an article with such a title : in the month I’ve been here already, I seldom cooked, or when I did, it really wasn’t anything I wanted to talk about. For a while, I was afraid I might have lost my « Kitchen modjo »).
I started with something simple: this is a traditional recipe in Asia, typically served for breakfast, or to the sick. Well, I don’t fulfill either of these criteria, but it is cold here (although less than in Europe!) And I had to start with something!
I made two changes to the original recipe: I used minced pork (easier to find in my local supermarket than beef), and during the preparation of the meat, I added peanut butter to the mix: I think it gave a little more taste, and a very pleasant texture. In addition, I loved how it enhanced the taste of the peanuts.
Oh and also, some remarks from the congee « Pro » that I am now: never leave the pot alone too long when it’s boiling (who spoke about anything burning? I deny any implication whatsoevere!), and add at least 4 times more water than what is indicated: personally, I like the congee to be quite diluted, but it has a strong tendency to quickly become very compact. Put a good spoonful into a pot, add water, heat it up, and voila!
So, ever tried congee? How do you like it?
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