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Monday, February 22, 2016
Monday, July 7, 2014
Spinach and Scallop Congee
Spinach is a rich source of iron and is easily cooked. My mother used to cook spinach and dried shrimp congee for me when I was a kid, so I am very fond of it!
Ingredients:
Lean pork meat 腰子肉, around 300-400 grams (半斤)
Half cup of white rice
Water
6-7 stalks of spinach (choose the tender variety)
White bait (silver fish), 2-3 tablespoons
1 dried scallop
Instructions:
Mince the meat finely. Separate the spinach leaves from the stem. Chop leaves finely.
Fill slightly more than half the pot with filtered water and bring to a boil. Add half of the meat and the silver fish.
After boiling, add the dried scallop and spinach stems.
Simmer for ~1 hour or until you are satisfied with the taste. Add water from time to time.
Filter the stock and remove meat and stems.
Rinse the white rice and add it to the stock. Add chopped spinach as well.
Boil until the rice grain is fluffy and soft enough, to your satisfaction.
Finally, add the remaining meat (shape into balls).
Boil for another 5 minutes. Transfer contents to slow cooker or thermos pot.
Ingredients:
Lean pork meat 腰子肉, around 300-400 grams (半斤)
Half cup of white rice
Water
6-7 stalks of spinach (choose the tender variety)
White bait (silver fish), 2-3 tablespoons
1 dried scallop
Instructions:
Mince the meat finely. Separate the spinach leaves from the stem. Chop leaves finely.
Fill slightly more than half the pot with filtered water and bring to a boil. Add half of the meat and the silver fish.
After boiling, add the dried scallop and spinach stems.
Simmer for ~1 hour or until you are satisfied with the taste. Add water from time to time.
Filter the stock and remove meat and stems.
Rinse the white rice and add it to the stock. Add chopped spinach as well.
Boil until the rice grain is fluffy and soft enough, to your satisfaction.
Finally, add the remaining meat (shape into balls).
Boil for another 5 minutes. Transfer contents to slow cooker or thermos pot.
Sunday, June 29, 2014
White Cabbage, Carrots and Silverfish Congee
Cabbage might be a lesser known ingredient used for cooking congee. When cooked long enough, cabbage can be very soft too! It will add some natural sweetness to the congee.
Ingredients:
Lean pork meat 腰子肉, around 300-400 grams (半斤)
Half cup of white rice
Water
2-3 leaves of cabbage, finely chopped
A few slices of carrot, finely chopped
White bait (silver fish), 2-3 tablespoons
Instructions:
Mince the meat finely.
Fill slightly more than half the pot with filtered water and bring to a boil. Add half of the meat and the silver fish.
After boiling, add the cabbage and carrots.
Simmer for ~1 hour or until you are satisfied with the taste. Add water from time to time.
Filter the stock and remove meat.
Rinse the white rice and add it to the stock.
Boil until the rice grain is fluffy and soft enough, to your satisfaction.
Finally, add the remaining meat (shape into balls).
Boil for another 5 minutes. Transfer contents to slow cooker or thermos pot.
Ingredients:
Lean pork meat 腰子肉, around 300-400 grams (半斤)
Half cup of white rice
Water
2-3 leaves of cabbage, finely chopped
A few slices of carrot, finely chopped
White bait (silver fish), 2-3 tablespoons
Instructions:
Mince the meat finely.
Fill slightly more than half the pot with filtered water and bring to a boil. Add half of the meat and the silver fish.
After boiling, add the cabbage and carrots.
Simmer for ~1 hour or until you are satisfied with the taste. Add water from time to time.
Filter the stock and remove meat.
Rinse the white rice and add it to the stock.
Boil until the rice grain is fluffy and soft enough, to your satisfaction.
Finally, add the remaining meat (shape into balls).
Boil for another 5 minutes. Transfer contents to slow cooker or thermos pot.
Tuesday, June 24, 2014
Fish Porridge / Congee with Spring Onions
Fish is another important source of protein and nutrients for the growing toddler.
So far, I have only experimented with pomfret (the small sized ones) and garoupa (medium sized ones).
My favorite is still pomfret for the finer texture.
Ingredients:
Lean pork meat 腰子肉, around 300-400 grams (半斤)
Half cup of white rice
Water
Small white pomfret (Bawal Putih)
3-4 stalks of spring onions, chopped finely
Carrots (optional)
Instructions:
Mince the meat finely.
For the pomfret, remove the head, and slice the meat into fillets. Make sure there are no more fine bones remaining by running your fingers lightly along the meat.
Fill slightly more than half the pot with filtered water and bring to a boil. Add meat and the fish bones.
Simmer for ~1 hour or until you are satisfied with the taste. Add water from time to time.
Filter the stock and remove meat and fish bones.
Rinse the white rice and add it to the stock. Add the carrots for extra sweetness.
Boil until the rice grain is fluffy and soft enough, to your satisfaction.
Finally, add the fish slices and chopped spring onions and stir to make sure the spring onions are not clumped together.
Boil for another 2-3 minutes.
Reminder: Use the FRESHEST fish to avoid a strong fishy taste.
So far, I have only experimented with pomfret (the small sized ones) and garoupa (medium sized ones).
My favorite is still pomfret for the finer texture.
Ingredients:
Lean pork meat 腰子肉, around 300-400 grams (半斤)
Half cup of white rice
Water
Small white pomfret (Bawal Putih)
3-4 stalks of spring onions, chopped finely
Carrots (optional)
Instructions:
Mince the meat finely.
For the pomfret, remove the head, and slice the meat into fillets. Make sure there are no more fine bones remaining by running your fingers lightly along the meat.
Fill slightly more than half the pot with filtered water and bring to a boil. Add meat and the fish bones.
Simmer for ~1 hour or until you are satisfied with the taste. Add water from time to time.
Filter the stock and remove meat and fish bones.
Rinse the white rice and add it to the stock. Add the carrots for extra sweetness.
Boil until the rice grain is fluffy and soft enough, to your satisfaction.
Finally, add the fish slices and chopped spring onions and stir to make sure the spring onions are not clumped together.
Boil for another 2-3 minutes.
Reminder: Use the FRESHEST fish to avoid a strong fishy taste.
Monday, June 23, 2014
Rice Congee with Carrot and Anchovies/Silver Fish bait
Carrots are an all-time favorite. They produce a sweet taste when cooked and are loaded with nutrients.
Ingredients:
Lean pork meat, around 300-400 grams (半斤)
Half cup of white rice
Filtered water
White Bait (also known as silver fish), 2-3 tablespoons OR 4-5 tablespoons anchovies. I always remove the fine bones.
1 whole carrot, cut into 4 pieces or cubes. Up to you. I like to use Australian carrots.
Some spring onions, finely chopped (optional).
Instructions:
Mince the meat finely or slice thinly.
Wash and rinse anchovies/bait thoroughly. Fill slightly more than half the pot with filtered water and bring to a boil.
Add meat to the stock and simmer for ~1 hour or until you are satisfied with the taste. Add water from time to time.
Remove the meat from the stock. If you used anchovies, remove those as well. Use a blender to blend the anchovies.
Rinse the white rice and add it to the stock. Add the carrots. Boil until the rice grain is soft.
Transfer the contents to the slow cooker. Put on medium heat and cook for another one hour.
Easy way out:
Add water and rice to pot, bring to a boil. Make sure the water is not too much. I usually use my fingers to measure - the water level should not be more than 4 fingers higher than the white rice.
Add sliced meat, bait, rice and carrots.
Cook at high temperature for a while, and transfer to a slow cooker to cook at high heat for 2 hours.
Ingredients:
Lean pork meat, around 300-400 grams (半斤)
Half cup of white rice
Filtered water
White Bait (also known as silver fish), 2-3 tablespoons OR 4-5 tablespoons anchovies. I always remove the fine bones.
1 whole carrot, cut into 4 pieces or cubes. Up to you. I like to use Australian carrots.
Some spring onions, finely chopped (optional).
Instructions:
Mince the meat finely or slice thinly.
Wash and rinse anchovies/bait thoroughly. Fill slightly more than half the pot with filtered water and bring to a boil.
Add meat to the stock and simmer for ~1 hour or until you are satisfied with the taste. Add water from time to time.
Remove the meat from the stock. If you used anchovies, remove those as well. Use a blender to blend the anchovies.
Rinse the white rice and add it to the stock. Add the carrots. Boil until the rice grain is soft.
Transfer the contents to the slow cooker. Put on medium heat and cook for another one hour.
Easy way out:
Add water and rice to pot, bring to a boil. Make sure the water is not too much. I usually use my fingers to measure - the water level should not be more than 4 fingers higher than the white rice.
Add sliced meat, bait, rice and carrots.
Cook at high temperature for a while, and transfer to a slow cooker to cook at high heat for 2 hours.
Pork Meat Congee
Suitable once baby is ready for meat. Serves 2 kid-sized portions.
Ingredients:
Lean pork meat 腰子肉, around 300-400 grams (半斤)
Half cup of white rice
Stock
Some garlic, chop finely
1-2 tablespoons of cooking oil
A dash of soya sauce
White Bait (also known as silver fish), 2-3 tablespoons
Instructions:
Mince the meat finely. Divide into half.
Wash and rinse bait thoroughly. Fill slightly more than half the pot with filtered water and bring to a boil.
Add meat to the stock and simmer for ~1 hour or until you are satisfied with the taste. Add water from time to time.
Saute the chopped garlic in hot oil until fragrant. Put aside to cool.
Rinse the white rice and add it to the stock. Boil until the rice grain is fluffy and soft enough, to your satisfaction.
Shape the remainder of the minced meat into large flat meatballs and add it to the congee (still boiling). Add a teaspoonful of the sauteed garlic for taste.
Boil for another 3-5 minutes and finally add in a bit of soya sauce for that extra flavor.
Ingredients:
Lean pork meat 腰子肉, around 300-400 grams (半斤)
Half cup of white rice
Stock
Some garlic, chop finely
1-2 tablespoons of cooking oil
A dash of soya sauce
White Bait (also known as silver fish), 2-3 tablespoons
Instructions:
Mince the meat finely. Divide into half.
Wash and rinse bait thoroughly. Fill slightly more than half the pot with filtered water and bring to a boil.
Add meat to the stock and simmer for ~1 hour or until you are satisfied with the taste. Add water from time to time.
Saute the chopped garlic in hot oil until fragrant. Put aside to cool.
Rinse the white rice and add it to the stock. Boil until the rice grain is fluffy and soft enough, to your satisfaction.
Shape the remainder of the minced meat into large flat meatballs and add it to the congee (still boiling). Add a teaspoonful of the sauteed garlic for taste.
Boil for another 3-5 minutes and finally add in a bit of soya sauce for that extra flavor.
Preparing stock for baby congee
Congee is a very important meal for any Chinese toddler. Like any parent, I am always searching and experimenting with ways to make a nutritious and delicious meal that my little one would enjoy. That is why I think the soup/stock is a very important part of the meal.
Personally, I prefer to prepare my own stock when cooking porridge or congee for the little one.
More:
This is because the little one could be picky at times!
I almost always combine 2 ingredients when preparing the stock: meat and bait/anchovies.
Meat for the flavor (肉頭 for 6mo - 1+ yrs, 腰子肉 or pork ribs are also fine for toddlers), and anchovies for some saltiness and iron.
You could either slice the meat, or mince it. Up to you.
Steps:
Using a 6-inch pot, fill slightly more than half with filtered water.
Throw in a handful of anchovies/bait and bring water to a boil. I usually use 2-3 tablespoons of bait, or 4-5 tablespoons of anchovies.
Blanch the meat if you prefer clear soup beforehand.
Once boiling, add the meat to the stock. Boil at medium heat for around 1 hour to bring out the flavor. Add some boiled water from time to time to avoid the stock running dry.
More:
Depending on what I have in the refrigerator, I will also throw in some vegetables for that extra flavor.
- Spinach stems (boiled and removed)
- 1 long Celery stalk (the thickest parts, chopped finely)
- One or two Potatoes (boiled and removed skin). You wouldn't want to use too many potatoes as the stock would turn starchy.
- Carrots
- Several stalks of spring onions
- Sweet corn
- 2-3 slices of American Ginseng (Pao Shen) for 2yrs old and above.
- Green onions / tomatoes
Happy cooking!
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