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.
Siu Mai are my favourite dim sums at yum cha. So it was only a matter of time until I’d give these pork and prawn dumplings a whirl in the kitchen. Siu Mai are open face dumplings with an orange garnish of roe or carrot. I’ve used grated carrot. Seasonings include shitakke mushrooms, coriander, ginger and spring onions. Today I bought a large bamboo steamer and Siu Mai ingredients from my local Chinese supermarket. I loosely followed a recipe from this month’s Taste Magazine and served these Siu Mai with udon noodles, broccoli and broth. Here are the results: