Congee with Meatballs

Ingredients

100 g rice
1/2 tsp salt
1 tbsp oil
40 g mini conpoy (小元貝)
16 cups water
2 thousand-year eggs (皮蛋), diced
shredded ginger and green onion

Meatballs

240 g ground pork
1/4 cup chopped preserved mustard (葱菜)
1/4 cup Chinese mushroom, soaked and chopped
1 tsp chopped ginger
1/2 tsp salt
1/2 tsp sugar
dash sesame oil and pepper
3 tbsp cornstarch
1 tbsp light soy sauce
5-6 tbsp water

Method

  1. Rinse and drain rice, mix with salt and oil, set aside for 20 minutes.
  2. Rinse mini conpoy. Bring water to a boil in a pot, add rice and mini conpoy, bring back to a boil, adjust to medium heat, half-cover and cook until congee consistency (approx. 45 to 50 minutes).
  3. In a mixing bowl, mix ground pork, chopped ingredients and seasonings together, stir well until sticky. Chill for 30 minutes. Form into meatballs.
  4. When congee is ready, add eggs and meatballs, cook and season to taste.
  5. Ladle congee to serving bowls. Sprinkle with shredded ginger and spring onion before serving.

Makes 4 servings.

Source: Congee and Noodles


Today’s Comic

Creamy Rice with Meringue Crown

Ingredients

1/2 cup long grain rice
1 cup milk
1/4 cup butter
1/4 cup (packed) light brown sugar
juice of 1 small lemon
juice of 1 small orange
2 tbsp rum

Apricot Glaze

1 cup apricot jam
1-1/4 cup water
3/4 cup extra fine sugar

Meringue

2-1/2 large egg white
1/2 cup extra fine sugar

Method

  1. Make the apricot glaze. Combine all ingredients in a small, heavy saucepan. Heat until the jam is dissolved, stirring constantly. Bring to a slow, rolling boil and cook until thickened, until reduced to 1-1/3 cups of glaze. Strain through a sieve. Set aside.
  2. Make the meringue. Beat the egg white in a large mixing bowl with electric mixer at high speed for 5 minutes or until stiff, but not dry. Sprinkle 1/4 cup sugar over egg whites and beat for 3 minutes longer. Sprinkle the remaining sugar 1 tablespoon at a time, over egg white mixture. Fold in gently but thoroughly. Set aside.
  3. Pour 2 cups water into the top of a double boiler and bring to a boil. Place over hot water, then stir in the rice. Cover and cook, stirring occasionally, until all of the water is absorbed.
  4. Stir in the milk and cover. Cook until all of the milk is absorbed, stirring occasionally. The rice should be very tender. Remove from the hot water and cool.
  5. Melt the butter in a small saucepan over low heat. Add the sugar and stir until dissolved.
  6. Add the lemon and orange juices and mix well. Simmer until thickened, then remove from heat and stir in the rum. Add to the rice and mix well. Cool.
  7. Grease a 7-inch soufflé dish with additional butter.
  8. Cut a 5-inch strip of aluminum foil 2 inches longer than the circumference of the soufflé dish, then fold in half to make a 2-1/2-inch strip. Place around the outside of the soufflé dish, lapping over 1 inch, then tie with string.
  9. Place 1/3 of the rice mixture in the soufflé dish and press down evenly.
  10. Spoon 1/3 of the glaze over the rice mixture. Repeat the layers twice, then refrigerate until cold.
  11. Place the meringue mixture in a pastry bag with a No. 4 star tube affixed and pipe onto top of the rice mixture.
  12. Broil under low heat until lightly browned, watching closely so that meringue browns evenly. Remove the aluminum foil collar and place the soufflé dish on a serving platter. Serve immediately.

Makes 6 servings.

Source: The Creative Cooking Course


Today’s Comic

Paella with Chicken and Sausage

Ingredients

1/4 cup olive oil
2 pounds chicken meat, dark and light, on the bone with the skin intact, cut through the bone into smaller segments of breast and thigh meat
fine sea salt and freshly ground black pepper
1 pound fresh, Spanish-style chorizo sausage, cut crosswise into coin-size rounds
1 onion, diced (about 1/2 cup)
1/4 teaspoon saffron threads, soaked in 1/4 cup hot water for 10 minutes
1 cup Valencia or other Spanish rice, picked over
2-1/2 cups homemade chicken stock or low-sodium, store-bought chicken broth
1/2 cup fresh green peas or defrosted frozen peas

Method

  1. Preheat the oven to 350°F
  2. Set the paella pan over medium heat. Pour in 2 tablespoons of the oil and let it get nice and hot. Season the chicken with salt and pepper, add it to the pan, and brown it all over, about 8 minutes.
  3. Transfer the chicken to a platter and set aside.
  4. Add the remaining 2 tablespoons oil to the pan. Add the sausage slices to the pan and brown them for 3 to 4 minutes.
  5. Add the onion and cook until softened, about 4 minutes.
  6. Return the chicken to the pan. Add the soaked saffron threads with their liquid, the rice, and broth, stir, and bring to a boil over high heat. Lower the heat and let simmer over low heat for 5 minutes.
  7. Transfer the pan to the oven and bake for 20 minutes.
  8. Remove the pan from the oven. Stir in the peas, return the pan to the oven, and cook for 2 more minutes.
  9. Serve the paella from its pan or a festive serving dish or bowl. Present it with a large spoon so people can take the heaps they’ll want.

Makes 4 servings.

Source: Nightly Specials


Today’s Comic

Tofu and Wild Rice Salad

Ingredients

6 oz basmati rice
2 oz wild rice
9 oz firm tofu, drained and cubed
1 oz preserved lemon, finely chopped
4 oz bunch of fresh parsley, chopped

Dressing

1 garlic clove, crushed
2 tsp clear agave syrup
2 tsp of the preserved lemon juice
1 tbsp cider vinegar
1 tbsp olive oil
1 small fresh red chili, seeded and finely chopped
1 tsp harissa paste (optional)
ground black pepper

Method

  1. Cook the basmati rice and the wild rice in separate pans until tender. The basmati will take about 10-15 minutes to cook, while the wild rice will take 45-50 minutes. (It is possible to buy packets of ready-mixed long grain and wild rice. This takes 25 minutes to cook because the tough outer skin of the wild rice has been broken.)
  2. Whisk together all the dressing ingredients in a small bowl. Add the tofu, stir to coat and leave to marinate for about 20 minutes while the rice cooks.
  3. Drain the two rice, rinse well under cold water and drain again. Place in a large mixing bowl.
  4. Mix the tofu, dressing, lemon and parsley into the rice. Serve immediately.

Makes 4 servings.

Source: Vegan Cooking


Today’s Comic

Caribbean Chicken

Ingredients

4 chicken breast fillets (4 oz each), skinned
salt and freshly ground black pepper
juice and zest of 1 medium lime
1 Tbsp olive oil
1 medium red onion, halved and thinly sliced
4 garlic cloves, peeled and crushed
2 tsp fresh ginger, grated
1 medium red chili pepper, chopped
2 large tomatoes, seeded and chopped
1 cup sweet potato, peeled and chopped
1 medium ripe plantain, chopped
2-1/2 cups chicken stock
1 cinnamon stick
1 cup rice
2 Tbsp butter
2 Tbsp light brown sugar
1 small pineapple, cored and cut into 16 wedges
fresh parsley, chopped, to garnish

Method

  1. Rinse the chicken under cold water and pat dry. Season with salt and pepper and roll in the lime juice and zest.
  2. Heat the oil in the base of the steamer and sauté the chicken for 3 to 4 minutes, turning until sealed.
  3. Add the onion, garlic, ginger and chili pepper, and cook for a further 2 minutes.
  4. Stir in the tomatoes, sweet potato and plantain. Add the stock and cinnamon, cover, and cook 1 hour.
  5. Boil the rice for 15 minutes and drain well. Line the steamer top with a clean damp dish towel and spoon in the rice. Cover with the lid and cook over the chicken mixture for 15 minutes until cooked through.
  6. Melt the butter in a skillet with the sugar and add the pineapple. Cook for 5 minutes, turning until hot and coated in syrup. Be careful not to burn.
  7. Spoon the rice onto a warm serving plate and top with the chicken mixture. Serve with the hot pineapple and garnish with parsley.

Makes 4 servings.

Source: Steam Cuisine


Today’s Comic