Sunday, January 19, 2014
On a cold winter morning, when I wake up groggy and with a swollen sore throat, a bowl of congee, or xi fan, or rice porridge, with fixin's keep me warm and is soothingly soft. As a kid, my parents used to make me congee in the morning and noodle soup at night whenever I was sick. I always wanted hamburgers...
Congee with Mung Beans
1/2 cup short grain rice
1/4 cup mung beans
3-4 cups water (depending on desired thickness of congee)
Bring rice, mung beans and water to a simmer over medium heat in a medium saucepan. Once it is simmering, turn the heat to very low and place the lid on ajar so that there is room for some steam to escape. Leave simmering very gently without stirring until rice and beans have become thick (30 mins) and soupy.
egg: over easy, boiled, poached, salted, thousand year
bamboo pickled in hot oil