Category Archives: Asian

Comforting congee

Lately as the days are getting colder I’ve been craving something warm and fulfilling to eat when I wake up. I’ve rediscovered congee (a savoury rice porridge) and it has been doing the trick. It’s easy to make, you can go through endless variations and it’s one of those things that you can eat for breakfast, lunch or dinner.

My recipe is based on Chowhound’s recipe for chicken and ginger congee which I adapted slightly. You can make congee with pork, beef and seafood, but I prefer to make it with chicken.

The ingredients are for a big pan, let’s say around a week’s worth of congee breakfast bowls. I make mine on Sunday and only need to reheat a bit for breakfast every day.

Ingredients

6 cups water
4 cups chicken broth
4 boneless chicken thighs, skin removed and trimmed of excess fat. sliced in big chunks (optional)
1 cup long-grain white rice or risotto rice
1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
2 teaspoons sea salt, plus more as needed
Pinch freshly ground white pepper, plus more as needed
3 stalks of pak choi, chopped
3 wood ear mushroom, soaked in boiling hot water beforehand and thinly sliced
Coarsely chopped fresh parsley for garnish
Thinly sliced spring onions, for garnish

Place everything except the pak choi, mushroom, parsley and spring onions in a big pan with a heavy bottom at medium heat. When it starts boiling place the lid on it and turn the heat low. Let it simmer for 1hr-1.5hr until it resembles a porridge. When it’s done, turn off the heat and add the pak choi and wood ear mushroom to the rice and stir. Add more salt if needed.

Scoop the porridge in a few bowls and garnish with parsley and spring onions. Serve with chilli oil or my spicy kecap manis (shameless self promotion).

 

 

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Gochujang noodles, a firm favourite

A little fact about me: I am a sucker for noodles and spaghetti. Combine them with anything tasty and spicy and I’m in. So it’s no wonder that I’m currently having an intense love affair with gochujang noodles, combining my love for noodles with gochujang and chilli oil. We have been eating this dish around 3 times a week, have been for at least 6 months, which means that it’s a winner and in addition to it being very easy to make, it’s also slightly addictive. You’ve been warned.

500gr spaghetti or any type of thick round noodles
1 onion, sliced
500gr pork mince
2 fully loaded tbsp gochujang
0.5 tsp Sichuan pepper corns (whole or mashed)
1 tbsp or more Chinese chilli oil
spring onions, thinly sliced

Boil the spaghetti. Meanwhile heat oil in a pan and fry the onion. Add the mince and cook until brown. Add gochujang, pepper corns and chilli oil and quickly mix and stir fry. Add a splash of water and cook for a few more minutes. Pour the sauce into a few bowls, top with the spaghetti. Scatter the spring onions. Mix sauce with spaghetti and spring onions and enjoy one of the best meals of your life.

 

 

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Filed under Asian, Cooking, recipes