Hello folks, I know I have not been very diligent in updating the blog. :( Have been sick for more than a month and I'm still not fully recovered. My little kitchen is still in operation, just not as efficient as before. I'm hoping things will change with the help of the few kitchen gadgets that I recently acquired. ;) I'm really excited about my latest purchase - Buffalo Smart Cooker and can't wait to test
Today I'm going to share the recipe of seafood congee, Mummy B's style. It's not the traditional Cantonese "jook" you will be expecting, but it tastes pretty good. I hope you will like it.
500 seafood marinara
1 medium sized carrot, diced
1 cup rice
1 bunch coriander, finely chopped
3 cloves garlic, finely chopped
1 small piece ginger, julienne
Salt and pepper to taste
About 1.5l water/stock
Put rice, diced carrot and water (or stock) in a large pot and bring to boil. As soon as it boils, lower heat, partially cover with lid and simmer for 40 minutes. Stir it every now and then to prevent the rice from clumping and sticking to the bottom of the pot.
Heat oil in a shallow frying pan, sauté ginger and garlic till fragrant. Add the seafood and gently stir fry them till just cooked (Do not overcook them). Remove the seafood and transfer to the pot of congee that is ready. Top with coriander leaves. Season with salt and pepper to taste.