Tag Archives: unpolished brown rice

Today’s Simple Dinner – Dried Oyster Porridge

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Posted by Vedis on January 9, 2010 – 7:08 pm
Filed under Chinese Porridge/Congee Recipes, Malaysian Dishes, Today's Simple Dinner

It’s Saturday today. I was not supposed to cook today, but I had to because hubby and I didn’t go back to Gopeng this weekend.

I decided to cook Dried Oyster Porridge/Congee for dinner. It is light and suitable on hot days especially when hubby and I want to eat something non-oily.

Ingredients:

50g dried oysters, washed and soaked in warm water for 1 hour
50g raw peanuts (Love peanuts!)
20g dried anchovies aka ‘ikan bilis’
2 carrots, cubed
1.5 cup unpolished brown rice, washed and pre-soaked in water for 30 minutes
A few slices of ginger
1 liter water
1 pinch salt

Method:

1. Place the water, rice, carrots, ‘ikan bilis’ and raw peanuts into the rice cooker and cook for about 30 minutes or until every grain of rice breaks down.

2. Add in the dried oysters and slices of ginger. Cook until …

With the convenience of a rice cooker, I think you know when the porridge is ready to be served, right? :-)

Dried Oyster Porridge
Photo Credit for Dried Oyster Porridge

You may add century eggs and scallops into this Dried Oyster Congee. As for me, I forgot these 2 ingredients when I was at the wet market this morning.

I must admit that I am a lazy woman when it comes to cooking at home. I love throwing every ingredient into a rice cooker or slow cooker to save time.

Well, well, so long as the dishes come out yummy and healthy, I am fine with the way I am cooking.

Besides, hubby has no complaint about my Watercress Soup, Mui Choi with Raw Peanuts and Sheong Tong Yuen Choi so far. ;-)

Today’s Simple Dinner – Brown Rice, Sheung Tong Yuen Choi & Lap Cheong

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Posted by Vedis on January 8, 2010 – 6:52 pm
Filed under Chinese Soup Recipes, Today's Simple Dinner

Last night’s Braised Mui Choy with Raw Peanuts and Chicken Drumsticks was a bit salty. I think it’s because I didn’t soak the Mui Choi long enough. :-)

Tonight’s dinner was a bit heavy – Unpolished brown rice, Sheung Tong Yuen Choi and Chinese sausage.

As usual, they were all done with my rice cooker and slow cooker. Too lazy to move my gas burner from the old house to this rented flat. Besides, I am scared of using gas!

Finally I remembered to buy the Chinese sausage that hubby wanted. He had reminded me a few times, but I kept forgetting.

It’s RM16 per 0.5kg for the so-so Lap Cheong and RM25 per 0.5kg for the better one. As I didn’t know whether there’s any much difference, I bought the so-so Chinese sausage that cost RM16 per 0.5kg.

Chinese Sausage aka Lap Cheong
Photo Credit for Chinese Sausage/Lap Cheong

Chinese sausage, commonly known by its Cantonese name Lap Cheong, is now available everywhere as Chinese New Year is next month.

It’s funny. Although Lap Cheong is available throughout the year and found in grocery stores, mini markets or supermarkets, hubby and I don’t bother to buy it. It’s only when the Chinese New Year is around that we want to eat it.

Sheung Tong Yuen Choi
Photo Credit for Sheung Tong Yuen Choi

I cooked Sheung Tong Yuen Choi or Yuen Choi Sheung Tong (Yuen Choi Soup) per request by hubby.

Ingredients:

500g yuen choi (We love vegetable!)
1 chicken rib, chopped and skinned removed
50g dried anchovies aka ‘ikan bilis’
50g wolfberries
1 clove of garlic
1 litre water

Instructions:

1. Remove leaves of Yuen Choi from stems, wash and cut into 1.5 inch lengths.

2. Place the water, chicken ribs, garlic and ‘ikan bilis’ into slow cooker. When it’s boiling, add in the wolfberries.

3. Add in yuen choi stems. Once they are softer, add in the leaves.

You can add in century eggs aka preserved eggs if you like. Hubby and I love century eggs but I forgot to buy any in the market this morning.

Disclaimer: My digital camera is not functioning, so for the time being, I have to borrow other bloggers’ images/photos. Of course, with photo credits. :-)

This is the closest photo I could get for the Sheung Tong Yuen Choi.