19 Search Results for: congee

“Shrimp grits” Congee

My family is Cantonese so I grew up with congee as a go-to comfort food. Congee or “JOOK” (rhymes with book) in Cantonese is long grain rice cooked in plenty of water until it resembles a thick porridge. Also known as rice porridge, it can be served plain or stirred through or loaded with various toppings. Being notoriously squishy and easy to digest, it’s also a common baby food, or food for the sick or elderly. Eaten for breakfast, lunch or dinner. 100% comfort. I’m more than a little obsessed with American soul food. I don’t know why, but shrimp and grits is a fascination of mine even though I’ve never visited the US. Having eaten shrimp and grits in Wellington recently, I’ve had it in my mind to recreate something similar at home. Shrimp and grits was traditionally a breakfast dish but now eaten at other meal times as well. I present to you: the lovechild of congee and shrimp grits! “Shrimp grits” congee Serves 1 Ingredients 1/2 cup long grain rice, rinsed 4 …

LBTL Challenge: Congee Recipe

Congee is a simple rice soup or porridge that has been eaten all over Asia for centuries. The two essential ingredients are rice and water but many different meats, vegetables, sauces and spices can be added to it. Congee is a cheap dish and quite filling considering and it is eaten as comfort food for the unwell, the very young and the very old. It is usually eaten for breakfast, but also lunch or dinner. It is so common that even McDonald’s sells congee in many Asian countries. I’ve eaten congee from when I was a tiny baby and I’ve eaten rice soup and porridge in many Asian countries in my travels. I always find it very comforting, especially for a traveller’s tummy. When I first signed onto the Live Below The Line challenge, I thought I wouldn’t be eating meat. But when I saw chicken frames at $1.99 per kilogram at my local Chinese supermarket, I knew I had to use it. So at the start of this week, I cooked up one kilogram …

Congee. Jook. Rice Soup. Rice Porridge.

I love congee! I love Jook! Chinese congee is usually very mild. Bland even. Even the chicken and scallop version I had for breakfast not long ago in Hong Kong could have done with a little more seasoning. So it was a delight for me to try versions of this dish that other asian countries had to offer. Congee is not something that is found easily in Auckland city. Kiwis don’t really dig it and it’s considered poor people food by those who love it. Not something you would order when you eat out. What’s the difference? The easiest way to differentiate between rice soup and rice porridge is that rice soup is cooked rice in a flavoured broth. In rice soup, the rice and the soup are separate layers. You can have a spoonful of soup and then a spoonful of rice if you please or you can have both at once. Much like noodle soup. Rice porridge has the consistency of porridge because the rice granules are cooked until they break and thicken the soup. …

B for Breakfast, C for Congee

Congee is rice porridge and often served for breakfast. It’s also served to babies and sick people as it is easy to digest and is often served with extras. When I was a newborn, I was feed congee with fish. Some people enjoy it plain, but I prefer some “toppings”. My breakfast congee. Rice, pork mince, spring onion and ginger. Boil half a cup of long grain rice in about 3 inches of water. Cook for 1-2 hours until the grains of rice have broken down and there is no longer rice and water but rice bound in a thick liquid. Add a handful of minced pork or chopped chicken and cook for another 15 minutes. Add a splash of soy sauce, salt, ginger and spring onions. Serve or cool and refridgerate. Can be microwaved or reheated on the stovetop each morning for breakfast.

Arroz Caldo for two.

It’s been a month since we got back from the Philippines and winter has landed heavily on New Zealand. I’ve pulled out my old winter coat and I’m wrapped in my biggest scarf. I’m contemplating new slippers. Is two pairs of slippers really enough? All I want is comfort food. I love comfort food. If I could figure out how to make a living devouring the world’s comfort foods, I would be in heaven. One comfort food that I grew up with is congee. Rice porridge. Placed somewhere between soup and risotto, it’s a bowl of steaming goodness. My Cantonese parents made congee when we were sick or just needed comfort. Congee was brought to the Philippines by Chinese migrants, where the locals tweaked it and gave it a Spanish name: Arroz Caldo. ARROZ is “rice”, CALDO is “hot” and this tricked up relative to congee was on my list of dishes to try. Many parts of the Philippines serve a yellow-hued Arroz Caldo (coloured with safflower) however, we visited the Visayas where they serve …

10 dishes I’m dying to try…

…at Taste of Auckland presented by Electrolux (PLUS A GIVEAWAY) Taste of Auckland  presented by Electrolux turns 10 this year and I have a double pass to give away. For entry details, scroll to the bottom of this post. So Taste. I am a long time fan girl. I’ve been to every Taste since they started way, way back pre-blog. Haven’t missed one yet. It’s my favourite food festival and the last few years, I’ve been going to multiple sessions so I can sample even more of the restaurant menu offerings. There will be cooking demonstrations, countless artisan and food stalls, bars and villages, live entertainment (including Holly Smith – Duo, Laughton Kora, Sola Rosa Sound System). If you’re interested, check out some of my previous festival review posts here, here and here. I adore Taste. It’s a casual, build your own walking feast. You mosey about and eat all the dishes that you like the sound of. Heaven. Bring a friend or two and double or triple your quota. Held over 6 sessions, this year Taste …

Way of the Tao

This is not a sponsored post; however, my dining companions and I dined as guests of First Table. Opinions are and will always be my own (I also gleaned thoughts from my fellow fork buddies). First Table is a booking website with 45 Auckland eateries listed and is available in locations across NZ. First Table bookings give the first table of diners a generous 50% off their food bill. Bookings are $10 and can be made up to 6 days prior. If you enjoy dining early and trying new restaurants, sign up using promo code BUNNYEATS to receive $5 off your first booking. I personally enjoy dining early, usually it means the food comes quickly and because it’s usually quieter than the dinner rush, I don’t bother other tables with my camera. It may suit you too for other reasons, say you grab dinner right after work and don’t have to go home or hang around in town before dinner. First table is also perfect for pre-theatre dining. Last week we enjoyed a visit to Tao. Tucked away …

Heads and wings

Dear reader, I have fallen in love with some weird fish bits. Creamy, fatty, sweet, savoury and undeniably moreish. They are wings. Salmon wings. Salmon wings (also known as salmon collars) are one of those budget cuts that will probably become too popular (like pork belly, beef brisket and lamb shanks) and see a price increase. Get them while they are still cheap! If you have never had salmon wings before, think of them as ribs or buffalo wings of the sea. You may get your hands dirty but it’s worth it. One day I was just ambling through my local supermarket, minding my own business when I spied a tray with 2 large salmon heads. I didn’t expect to see salmon wings at the supermarket. I’ve never cooked with salmon wings but I’d seen a few blogs mention them before so I grabbed them instantly. The salmon heads cost about $2.22NZ ($1.84US) each and had plenty of eating on them. If you are not confident with fish bones or are serving less adventurous eaters, …

Deep Fried Duck and wanky dumplings

Please excuse me. I am fresh from an evening of fine booze and delicious, oh so delicious food. Quote of the night: When did we become so wanky?  Seriously. Between the “That’s not jam, that’s couli.” or trying to identify the six flavours of the Fisher & Paykel experience — which by the way, I tasted barley, marjoram, maple syrup, black garlic, coriander and black olive — it was sure as hell wanky but so much fun. I saw a few “World famous in New Zealand” food bloggers and food personalities walking about too. Taste of Auckland is like Disneyland for foodies. My friends Coco and Livvy, two fine foodies came with me on opening night (again) and we shared a bunch of dishes (again). I could visit Taste of Auckland every day (mentally, not economically). I’d go back or seconds, thirds even. The weather was divine, sunny, even warm at times and the 5.30pm to 9.30pm session a good amount of time to eat and drink your way through various restaurants, vineyards, liqueurs and food producers. …

Lovely little plates of yum

Taste of Auckland is tomorrow! If I possessed a foodie calendar, Taste of Auckland would be the highlight of it. I have blogged about here and here and it’s a chance to enjoy lovely little plates of yum by many of Auckland’s best chefs. Taste is a global franchise and next year there will be eighteen Taste events worldwide. It is possible I am a little bias. I haven’t missed a Taste event yet. With that track record, they must be doing something very, VERY right. Call me an earnest fangirl. As part of Bunny Eats Design’s 3rd year anniversary celebrations I was delighted to give away 2 double passes to Taste of Auckland next week. But if you missed out, GA tickets are $25 but don’t forget to allocate some spending money too. Expect to spend between $30 and $60 depending on how much you like to eat and drink. The Menu Click to enlarge     I recommend 3 to 4 dishes per person, depending on how many free samples you try (and how much you drink). Take a foodie …

LBTL Challenge: Day 5

Day 5 Menu Congee 2 or 3 slices of peanut butter toast Satay fried noodles with a fried egg More congee New Zealand welfare has many great things going for it including benefits, healthcare and education, but school lunches do not exist. Even though school lunches in other countries are regarded as culinary horrors, the truth is that a culinary horror is better than no food at all. If you would like to know the state of the lunches of our kids, please watch this interesting 8 minute video on a recent social experiment. Too many children go without lunch in this country and it is heartbreaking. Living on $2.25 a day this week, for the Live Below The Line Challenge has highlighted to me how distracting hunger can be. I haven’t missed a single meal. I’m eating 3 meals a day, sometimes more and I still feel foggy. I have trouble concentrating, I’ve had dizzy spells, I am weak and tire and need naps and bed early. If kids in this country are hungry, they …

LBTL Challenge: Day 3

Day 3 Menu 1 bowl of Congee (made with 2 cups of chicken stock, no meat, garnished with a clove of garlic and ginger matchsticks) 2 Peanut butter sandwiches 2 slices of toast with peanut butter Egg fried rice Today I’m halfway through the 5 day Live Below The Line challenge. I feel good in the morning and at night, but at work, I haven’t allocated enough to eat. This afternoon in the office, I felt lightheaded and dizzy and started seeing stars. Generally, I feel foggy from a couple hours after a meal until the next meal and god help me if I have to do any work that requires a lot of concentration. I wouldn’t trust myself to operate heavy machinery or drive. Luckily, I don’t have to do either. Breakfast was yummy and the 1/4 cup of rice that sounded like so much yesterday was gone too quick. I ate one sandwich at morning tea and the other at lunch and I was still very hungry so it was a long, long …

LBTL Challenge: Day 2

Day 2 Menu 1 soft boiled egg on 2 slices of toast Satay Vegetables on rice with broccoli, cauliflower, carrot, garlic and ginger Chicken soup (Chinese style) with a bowl of rice Day 2 of the Live Below The Line challenge was much easier than yesterday. I’m going to blame yesterday’s fogginess on a lingering hangover. I felt a combination of sick, hungry or stoned all day. After a bowls of chicken congee, a nap, 2 more bowls of chicken congee and great night’s sleep I fixed myself and I got up early this morning for breakfast and to cook my lunch. I cooked 3 cups of rice last night and was surprised that it made 5 generous portions. With 5 cups of rice for the week, I’m going to have more than enough rice to eat. Good thing I love rice! This is the meal I made for lunch today and the amounts can easily be multiplied for more mouths. I haven’t worked out exactly how much this costs but it’s less than $1 …

LBTL Challenge: Day 1

Day 1 Menu 2 slices of toast with peanut butter 1 fried egg sandwich 3 bowls of Chicken congee (rice porridge) I had a big dinner last night and even had seconds before bed because I thought I should. I wasn’t hungry when I woke up still full so bumped breakfast to be eaten at morning tea. Feeling good, but tired. No coffee or tea. Just lots of hot water. The hardest thing today was was lunchtime. I made the mistake of going into the kitchen to top up my water. Someone was having a big plate of lasagna that had been cut up into six pieces. One or two pieces would be enough but he was eating all six pieces for lunch. Hard not to comment on the portions size when you’re feeling hungry, but I really don’t want to be that asshole. I usually hate when people comment on my giant lunches! Tomorrow, I’m avoiding the kitchen at lunchtime. Food Waste I watched Tristram Stuart’s talk The Global Food Waste Scandal last night. …

OOOOBY Box 8

Yesterday I came home to not one but two boxes from OOOOBY. I guess our three add ons this week meant that 1 box wasn’t quite enough for everything. Good thing I returned 3 boxes today. To send your delivery boxes back, all you have to do is leave your empty boxes out. When your box is delivered, they will take back any empty boxes to be reused. I have a bunch of fruit and one kumara left over from last week. Our lemon tree is in full fruit and I made a yummy lemonade over the weekend. Might have to make another batch this week. This week our CSA box included: Vegetable 1 Broccoli 20 Mushrooms A huge bunch of Spinach 4 Spring Onion A bunch of Coriander Fruit 5 Pink Lady Apples 9 Green Kiwifruit 2 Grapefruit Add Ons All Good Bananas Apple Juice 2L Wild Wheat Ciabatta The most interesting thing in the box: Grapefruit. The Koala isn’t keen. What am I going to do with it? Welcome to ideas! Coriander. I …

Whitianga Scallops

The seafood people came bearing scallops that had been plucked fresh from Whitianga. I can’t resist a fresh scallop so I bought a bag of them for $26. I was hungry and fresh seafood is a weakness. When they are fresh, the are sweet, tender and not at all fishy. They have this this flavour that reminds me of oysters and lobster. I wish there were more words in our vocabulary to define the difference. Scallops are one of those seafoods that I have yet to overindulge in. Even when we’ve travelled to destinations where scallops are plentiful, we haven’t eaten to our limit. In New Zealand, we eat both the white adductor muscle and the orange/white coral. They are sold as one. Both the orange and the white part are equally delicious. I would feel cheated if I were served scallops with only the adductor muscle. I might eye the server suspiciously and impore, “Where is the rest of my scallop?!”. Scallops in the morning? I woke up thinking about scallops. The Koala asked, …

The Multi-task Cook

Do you ever cook more than 1 meal at time? I multi-task. As I write this, I am also cooking. Plum sauce chicken thighs roasting in the oven Rice in the rice cooker 8 individual bacon and egg quiche are baking for tomorrow’s lunch On the stove top, a pot of congee bubbling away Chicken wings marinating in the fridge to go with the congee Choy sum (Chinese mustard greens) sitting in pieces on the chopping board with sliced ginger and garlic, ready to be thrown into the pan when the chicken is almost ready. Tonight’s dinner, tomorrow’s breakfast and lunch prepped and cooked in just 1 hour. I don’t usually pump meals out like this, but it’s good to know I can load up my bases if I need to. I’ve got a million projects on at once at the moment (eating and design). It’s fantastic and I’m enthusiastic about all of them, but I need to prioritise so I don’t burn out. I already knew this was coming. My horoscope predicted the year …

The best weekday breakfast for a cold Autumn morning

This is the congee I’ve been eating this week. I treated myself to a 50mm f1.8 lens for my Nikon D3000 this week and this is the first food photo I’ve taken with it. This lens has no auto focus when screwed to my camera so I’m hoping that this lens will force me to get better with the camera’s manual settings. I usually just put rice straight into water to boil for congee, but I read that soaking the rice prior to boiling  makes for creamier congee. It’s true! This week I’ve been eating congee with seasoned pork mince and ginger for breakfast. Garnished with fresh spring onion slices from the garden, soy sauce and sesame oil. Pork and Ginger Congee (Makes 3-4 servings) Ingredients 1 cup long grain rice (a rice cup is 180ml) Water 200gm lean pork mince 2 slices of ginger for each serve (cut into matchsticks) 1 stem of spring onion (chopped) Splash of soy sauce Drizzle of sesame seed oil Preparation Soak the rice for a hour or two …

Trying new foods properly

When I try a new food, especially if it’s strange or exotic or requires a special preparation, I always make a point to try it properly. As close to authentic and as unadorned as possible. That way, I know I’ve given it a good go and if I don’t like it, it’s because I don’t like it and not because I’ve given it a crap attempt. I really wanted to try steak tartare. Steak tartare is finely chopped or minced raw beef. Because it is raw beef, it needs to be in great condition and hardly any restaurant around these parts offer it. Sure, I could have chopped some beef at home, but without knowing what I was striving for and what it was supposed to look and taste like, if it failed miserably, would I really know if it was the dish or just my shoddy workmanship? Luckily, I was able to sample it in a form I considered “proper” – from the kitchen of one of the premier steak restauarants in Auckland. With white …