No I'm not getting married, but I have come down with a bit of a cold... in the middle of "summer". What's going on with that? And, first-year report + cold is a bad combination.
One does needs to eat however, regardless of how unwilling they are to cook. Hello congee.
Normally I do like congee, with pork and century duck egg, or 'sampan' congee (艇仔粥) or even pig's blood congee =). And I especially like congee with those deep-fried bread sticks (油炸鬼).
However in my current mood I am extremely reluctant to leave the building. So this is all I could muster (it's health food right?):
Poor Man's Congee
1. Wash 500 g of short grain rice several times in water, then add lots of water and bring to a boil.
2. Boil more.
3. And more. If it starts getting dry, add more water. Stir so it doesn't stick to the bottom.
4. Throw in whatever ingredients you want (all I had was some sliced shiitake mushrooms, dried tofu skin things and ginger. Add soy sauce, salt and pepper. Dash of sesame oil.
5. Regret that you used 500 g of rice, as the thing threatens to overflow from the pot.
Serves far too many. (I'm probably going to eat this 6-7 times this week. Oh dear.)
-----
There are so many things I still have to write about but haven't had the will power/time/sanity of mind. After this busy period is over, look forward to a bunch of restaurant reviews, some yummy dessert recipes, my attempts at Japanese fusion and perhaps less insanity.
One does needs to eat however, regardless of how unwilling they are to cook. Hello congee.
Normally I do like congee, with pork and century duck egg, or 'sampan' congee (艇仔粥) or even pig's blood congee =). And I especially like congee with those deep-fried bread sticks (油炸鬼).
However in my current mood I am extremely reluctant to leave the building. So this is all I could muster (it's health food right?):
 |
| Perhaps not the most appetising looking thing. |
1. Wash 500 g of short grain rice several times in water, then add lots of water and bring to a boil.
2. Boil more.
3. And more. If it starts getting dry, add more water. Stir so it doesn't stick to the bottom.
4. Throw in whatever ingredients you want (all I had was some sliced shiitake mushrooms, dried tofu skin things and ginger. Add soy sauce, salt and pepper. Dash of sesame oil.
5. Regret that you used 500 g of rice, as the thing threatens to overflow from the pot.
Serves far too many. (I'm probably going to eat this 6-7 times this week. Oh dear.)
-----
There are so many things I still have to write about but haven't had the will power/time/sanity of mind. After this busy period is over, look forward to a bunch of restaurant reviews, some yummy dessert recipes, my attempts at Japanese fusion and perhaps less insanity.
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