![conji rice porridge conji rice porridge](https://www.saltandtamarind.com/wp-content/uploads/2018/08/IMG_0932.jpg)
#CONJI RICE PORRIDGE FREE#
Free Online Japanese Food Recipes - Try This Great Japanese Recipes.Japanese Recipes Nowadays, more and more people are getting interested with Japanese recipes. Try This Great Japanese Recipes - Great Japanese Recipes – Yakitori.Japanese Recipes – Main : Yakitori, Side : Gomaae Nowadays, there are more…
![conji rice porridge conji rice porridge](https://i.pinimg.com/originals/67/75/5f/67755ff58995de5fea5ed02fe8d73eea.jpg)
![conji rice porridge conji rice porridge](http://saltandtamarind.com/wp-content/uploads/2018/03/IMG_0823.jpg)
Well I finally got this posted on YouTube. Taste and adjust with more soy and pepper if needed. (If you want Thousand Year Egg – add it now) Simmer 40 min. When boiling, immediately turn heat to low. Add the stock or water, soy sauce and rice. When hot, add ground beef, dried shrimp and garlic.
![conji rice porridge conji rice porridge](https://i.pinimg.com/originals/b7/be/e9/b7bee9e8aa3c0002e5c71909945bec43.jpg)
Heat large stockpot over med-high heat with 2T cooking oil. Soak dried shrimp in ½ c hot water and drain.Ģ. Wash rice, drain and repeat 3 more times until the water runs clear. Toppings: minced scallions, cilantro, deep fried wonton skins, shredded ginger or Thousand Year Egg (optional of course)ġ. ½ lb ground beef (marinated in 1 tbl soy sauce, 1 tbl cornstarch, ½ tsp Chinese cooking wine or dry sherry)ġ ½ tbl soy sauce + ground pepper to taste I made a pot with the eggs (for me) and one without (for husband.) Here is Beef Congee with Thousand Year Egg: Beef Congee (Rice Porridge) Add to the congee to simmer.Īnother wonderful side dish for congee is Chinese Donuts, or Yao Tiew.
#CONJI RICE PORRIDGE CRACK#
Unwrap an egg, crack and peel away the shell. They usually come packaged in a 6-pack, each egg wrapped individually. You can find these eggs at your Chinese grocer. Really, any of those things could have affected the taste center of my brain. Or it could have been years of eating chipped lead paint off the windowsill. I think I was brainwashed at some point in my early childhood to enjoy eating all things stinky. The egg yolk, soft, creamy and smooth like a stinky cheese. The egg white becomes gelatinous, like the texture of jello with a very little taste. The egg is preserved in clay, ash, salt and lime for several weeks to several months. If I hadn’t tried preserved duck egg before, I don’t know if I could pull a Andrew Zimmern and just pop it in my mouth. Sounds just as appetizing as “Bad and Fragrant Sea Cucumber.” But really, the preserved duck egg is something I’ve enjoyed since I was a little girl. My favorite congee also includes “hundred year egg” – YEAH – I know. Congee is eaten for breakfast, lunch and also makes a great midnight snack. It’s DOUBLE SPICY.Īnyways, back to the congee, which is rice porridge or “jook” in Chinese.
#CONJI RICE PORRIDGE FULL#
Speaking of Chinglish, my friend Listen2UncleJay is in China right now – his website is hilarious – full of funky Chinglish menus. Plus, “stewed encased meat surprise” (sausage) and “fresh cream squirt” (I have NO IDEA what that really was) just didn’t sound too appetizing…(continued)…. The hotels and cruise ships had anticipated every kind of craving – from “orange sauce” to “dessicated potatoes”, Chinglish for orange juice and hash browns. Every morning in China, we would wake up to a smorgasbord of a breakfast buffet.