1. CONGEE IN “LAI WAN” STYLE
By Noodle Place Restaurant
INGREDIENTS
For the congee:
300g rice, washed and drained
1 tbsp vegetable oil
4.5 litres water
800g pork fillet
1 tsp salt
80g pre-sliced jellyfish*
80g cuttlefish, julienned and rinsed for 2min
40g fish maw, soaked for 2 hours until soft, then julienned
12 slices snakehead fish or any other firm fish
A handful of shredded lettuce
4 tbsp roasted groundnuts
4 tbsp spring onions
4 tsp sesame oil
White pepper, to taste
DIRECTIONS
1 Coat the rice with the vegetable oil so that the congee will be smooth when cooked.
2 In a pot, bring the water to the boil over high heat, then add the rice. This ensures that the rice will not stick to the pot.
3 Bring the water to the boil again, then turn the heat down to low and let the congee simmer for 90min, partially covered. Stir occasionally for the last 15min to prevent the congee from sticking to the pot.
4 Steam the pork fillet for 30min, until it flakes when sliced. Shred and season with salt. Set aside.
5 Bring the congee to the boil, add the jellyfish, cuttlefish and fish maw and cook for 3min.
6 Place the fish fillets in four bowls and pour the congee over them.
7 Top each bowl with the shredded pork, lettuce, 1 tbsp each of groundnuts and spring onions, 1 tsp sesame oil, and sprinkle with pepper to taste.
*Available at the chiller section of Fairprice.
2. MEATBALL CONGEE
By Noodle Place Restaurant
Serves 4
INGREDIENTS
For the meatballs:
1kg minced pork
1 egg white
300g fresh prawns, shelled and finely minced
3 tbsp cornflour
2 tsp salt
2 tsp sugar
6 tsp sesame oil
2 tsp white pepper
4 tsp water
For the congee:
300g rice, washed and drained
1 tbsp vegetable oil
4.5 litres water
DIRECTIONS
1 To make the meatballs, mix the minced pork with the egg white and minced prawns.
2 Add the cornflour, salt, sugar, sesame oil, pepper and water to the mixture.
3 Scoop and shape one tablespoon of the mixture into a ball. Repeat with the rest of the mixture.
4 Coat the rice with vegetable oil so that the congee will be smooth when cooked.
5 In a pot, bring the water to the boil over high heat, then add the rice. This will ensure that the rice does not stick to the pot.
6 Bring the water to the boil again, then turn the heat down to low and let the congee simmer for 90min, partially covered. Stir occasionally for the last 15min to prevent the congee from sticking to the pot.
7 Bring the congee to the boil and add the meatballs. Cook over low heat for 5min, and serve.
3. PIG LIVER CONGEE
By Noodle Place Restaurant
Serves 4
INGREDIENTS
800g pig liver, thickly sliced
4 tsp salt
1 tsp sesame oil
A dash of white pepper
2 tsp light soya sauce
1 tsp sugar
For the congee:
300g rice, washed and drained
1 tbsp vegetable oil
4.5 litres water
DIRECTIONS
1 Rub the pig liver with 3 tsp salt and rinse it clean. Drain and season with the remaining 1 tsp salt, sesame oil, pepper, light soya sauce and sugar. Set aside for 15min.
2 Coat the rice with vegetable oil so that the congee will be smooth when cooked.
3 In a pot, bring the water to the boil over high heat, then add the rice. This ensures that the rice will not stick to the pot.
4 Bring the water to the boil again, then turn the heat down to low and let the congee simmer for 90min, partially covered. Stir occasionally for the last 15min to prevent the congee from sticking to the pot.
5 Bring the congee to the boil, add the liver and cook for 3min over low heat, stirring occasionally.
4. LOBSTER CONGEE
By Yong Bing Ngen, chef-owner of Majestic Bay Seafood Restaurant
Serves 4
INGREDIENTS
6 litres water
200g jasmine rice, washed
1 lobster, cleaned and cut into chunks
2 tbsp vegetable oil
A 3cm knob of ginger, shredded
Salt, to taste
4 tbsp chopped spring onions
4 tbsp crispy crackers
DIRECTIONS
1 In a pot, bring the water to the boil and add the rice. Lower the heat and simmer for 2 hours, partially covered. Stir occasionally when the porridge thickens, to prevent it from sticking to the pot.
2 Add the lobster and cook for 8min. Top with vegetable oil, shredded ginger, and a pinch of salt. Serve with spring onions and crispy crackers on the side.
5. BROWN RICE CONGEE WITH CLAMS
By Chef Yong Bing Ngen
Serves 4
INGREDIENTS
For the chicken stock:
380g Chinese Jin Hua ham*
1.5kg chicken
250g chicken feet
500g lean pork, cut into chunks
2.7 litres water
1kg clams, washed and drained
A pat of butter
10g crab roe*
1 litre homemade chicken stock
500g cooked jasmine rice
300g cooked brown rice
A pinch of salt and pepper
DIRECTIONS
1 To make the chicken stock for the congee, bake the Chinese ham in an oven preheated to 180 deg C for 15min.
2 Bring a big pot of water to the boil and blanch the chicken, chicken feet and pork in it for 3min. Drain and rinse under running water for another 3min.
3 Bring a fresh pot of 2.7 litres of water to the boil. Add the Chinese ham, chicken, chicken feet and pork and bring it to the boil. Lower the heat and simmer for 4 hours. Strain and set aside.
4 Poach the clams in boiling water for 2min and discard any unopened ones. Rinse and set aside.
5 Place the butter, crab roe and 1 litre chicken stock in a pot and bring it to the boil.
6 Add the jasmine rice and brown rice, and cook for 2min, stirring occasionally.
7 Add the clams and cook for another 3min. Season with salt and pepper and serve warm.
*Chinese Jin Hua ham is available at dried-foods grocers in Chinatown, and at the market and food centre at Block 270 Queen Street. Crab roe is available from the frozen section of Japanese supermarkets like Meidi-ya and Isetan Scotts in Singapore.
This article was originally published in Simply Her February 2014.
