Taiwanese congee or rice porridge is usually cooked plain (just rice and water) or with some diced sweet potato, but another traditional version called "Giam Mue" (translated as "salty" rice porridge) includes savory ingredients like shiitake mushrooms, tiny dried shrimp, celery, fried shallots, and ginger. My mom makes a delicious version, but since I don't have her exact recipe, this is my take on it. I've gone off the rez a bit by adding ground pork but, hey, everything's better with pork, right? Congee served with a side of Taiwanese dried radish and scallion omelette (Tsai-bo Nung) http://thegrubfiles.blogspot.com/2011/10/taiwanese-style-omelette-with-dried.html Ingredients: 2 cups rice (Calrose is best) 16 cups of water 2 tsp. kosher salt 1 tsp. hondashi (optional) 1 tbsp. extra small dried shrimp (He Bi) 5 dried shiitake mushrooms 1/2 lb. ground pork 1 cup fried shallots 2 tbsp. minced fresh ginger 2 ribs celery, cut into small dice 3 scallions, diced 1/4 cup chopped cilantro (including some of the stems) 2 tsp. white pepper 2 tbsp. soy sauce 2 tbsp. rice wine 1 tbsp. sesame oil Yiu Tiao (Chinese donuts), optional for garnish Chopped cilantro and scallions for garnish 1. Combine the rice, water, 2 tsp. salt and 1 tsp. of hondashi in a large stock pot. Bring to a boil, then reduce heat to a simmer. Simmer for about 1 hour until the porridge is very thick, but not pasty (add additional water if needed). 2. In the meantime, place the dried shiitakes and shrimp into a medium bowl and cover with hot water. Let sit for about 20-30 minutes until softened. Once softened, dice the mushroom caps (discard the stems) and finely chop the shrimp; set aside. 3. Heat a medium sauce pan over medium-high heat. Add the ground pork (no need to add oil to the pan first) and break up with a potato masher. Once the pork is about halfway cooked through, add the chopped dried shrimp, diced shiitakes, fried shallots, ginger, celery, scallions, cilantro, white pepper, soy sauce, rice wine, and sesame oil. Stir-fry for 30 seconds or until the pork is cooked through. 3. Add the pork mixture to the rice porridge and stir well to combine. Add an additional 2 tsp. of kosher salt to the porridge, or according to your taste. Simmer for another 5-10 minutes, covered. 4. Ladle the hot congee into individual serving bowls and garnish with sliced yiu tiao pieces, scallions and/or cilantro. Chopped cilantro, scallion, celery, ginger, small rehydrated dried shrimp and shiitake mushrooms. Cook the rice in 16 cups of water seasoned with 2 tsp. kosher salt and 1 tsp. hondashi (optional) until it reaches a porridge-like consistency (about 1 hour). Rice wine, soy sauce, sesame oil, fried shallots/red onion (available in most Asian markets), and white pepper. Add the ground pork to a hot saute pan (no oil needed) and break up the pieces (a potato masher is the best tool for this job). Add the diced celery, scallions, cilantro, shiitakes, dried shrimp, ginger, fried shallots, soy sauce, rice wine, white pepper, and sesame oil. Stir-fry all the ingredients for about 30 seconds or until the pork is cooked through. Add the pork mixture to the rice porridge. Bring to a boil, then cover and simmer for about 10minutes. Ladle into individual serving bowls and garnish with cilantro, scallions and/or sliced yiu tiao (Chinese donuts) as desired.
Need a quick weeknight meal? This simple low carb gluten free eggplant tomato ground beef recipe is simple and delicious. It’s also budget friendly. What do you grow in your summer garden? We typically grow tomatoes, cucumber, yellow squash, zucchini, green peppers, and eggplant. Eggplants are one of my favorites and they are perfect for
Please do not get freaked out that I put brussels sprouts in these instead of cabbage. See, brussels sprouts are really just mini cabbages, but with more flavor. Flavor I personally cannot get enough of. So good.
You haven't lived until you've tried rumbledethumps.
The city’s best pub grub — deeply savoury sausage rolled in rich, flaky pastry, a cavalcade of scotch eggs, crisps in sandwiches, and more
Thick, chewy rice noodles cooked in a spicy and savoury sauce with garlic, onions, chili, tofu, and lots of fresh basil! Pad Kee Mao or Drunken Noodles are a famous dish in Thailand and you’d usually find them in simple road-side restaurants for take-out! This dish is so easy, vegan, and packed full of flavour!
This is what it’s like to open a Jewish deli in Japan.
These vegan pierogi wontons are filled with a vegan chive cream cheese and potato filling and seared in vegan butter until golden brown and crispy. These are best served with caramelized onions and vegan sour cream for a delicious appetizer or side dish!
If you want to make the sort of hotcakes you’d find at an all-night diner in the middle of a long road trip, these instructions will guide you.
The Best Yotam Ottolenghi Recipes You Don't Want to Miss ~ British chef Yotam Ottolenghi puts together flavors like nobody else, his recipes are the best!
Bubble and squeak is a classic leftover recipe for greens, but making it rösti-style and adding some mature Cheddar adds a new dimension. These little individual rösti are brilliant served with sausages or leftover cold turkey and ham and a selection of pickles. The Delia Online Cookery School: Watch Delia’s video introducing our free Cookery School. Just click the recipe image to play.
Celebrity chef Gordon Ramsay's chickpea samosas from the F Word
Kourtney Kardashian's keto meal plan. Learn the dishes inside.
This Hungarian Chicken Paprikash recipe is a dinner that feels like home. Warm and comforting try my mom's recipe tonight. Enjoy!
Go eat with Phillip and teach him the art of the humble brag.
Residents of this area are culturally isolated, and they have kept to a very traditional, healthy lifestyle.
Taiwanese congee or rice porridge is usually cooked plain (just rice and water) or with some diced sweet potato, but another traditional version called "Giam Mue" (translated as "salty" rice porridge) includes savory ingredients like shiitake mushrooms, tiny dried shrimp, celery, fried shallots, and ginger. My mom makes a delicious version, but since I don't have her exact recipe, this is my take on it. I've gone off the rez a bit by adding ground pork but, hey, everything's better with pork, right? Congee served with a side of Taiwanese dried radish and scallion omelette (Tsai-bo Nung) http://thegrubfiles.blogspot.com/2011/10/taiwanese-style-omelette-with-dried.html Ingredients: 2 cups rice (Calrose is best) 16 cups of water 2 tsp. kosher salt 1 tsp. hondashi (optional) 1 tbsp. extra small dried shrimp (He Bi) 5 dried shiitake mushrooms 1/2 lb. ground pork 1 cup fried shallots 2 tbsp. minced fresh ginger 2 ribs celery, cut into small dice 3 scallions, diced 1/4 cup chopped cilantro (including some of the stems) 2 tsp. white pepper 2 tbsp. soy sauce 2 tbsp. rice wine 1 tbsp. sesame oil Yiu Tiao (Chinese donuts), optional for garnish Chopped cilantro and scallions for garnish 1. Combine the rice, water, 2 tsp. salt and 1 tsp. of hondashi in a large stock pot. Bring to a boil, then reduce heat to a simmer. Simmer for about 1 hour until the porridge is very thick, but not pasty (add additional water if needed). 2. In the meantime, place the dried shiitakes and shrimp into a medium bowl and cover with hot water. Let sit for about 20-30 minutes until softened. Once softened, dice the mushroom caps (discard the stems) and finely chop the shrimp; set aside. 3. Heat a medium sauce pan over medium-high heat. Add the ground pork (no need to add oil to the pan first) and break up with a potato masher. Once the pork is about halfway cooked through, add the chopped dried shrimp, diced shiitakes, fried shallots, ginger, celery, scallions, cilantro, white pepper, soy sauce, rice wine, and sesame oil. Stir-fry for 30 seconds or until the pork is cooked through. 3. Add the pork mixture to the rice porridge and stir well to combine. Add an additional 2 tsp. of kosher salt to the porridge, or according to your taste. Simmer for another 5-10 minutes, covered. 4. Ladle the hot congee into individual serving bowls and garnish with sliced yiu tiao pieces, scallions and/or cilantro. Chopped cilantro, scallion, celery, ginger, small rehydrated dried shrimp and shiitake mushrooms. Cook the rice in 16 cups of water seasoned with 2 tsp. kosher salt and 1 tsp. hondashi (optional) until it reaches a porridge-like consistency (about 1 hour). Rice wine, soy sauce, sesame oil, fried shallots/red onion (available in most Asian markets), and white pepper. Add the ground pork to a hot saute pan (no oil needed) and break up the pieces (a potato masher is the best tool for this job). Add the diced celery, scallions, cilantro, shiitakes, dried shrimp, ginger, fried shallots, soy sauce, rice wine, white pepper, and sesame oil. Stir-fry all the ingredients for about 30 seconds or until the pork is cooked through. Add the pork mixture to the rice porridge. Bring to a boil, then cover and simmer for about 10minutes. Ladle into individual serving bowls and garnish with cilantro, scallions and/or sliced yiu tiao (Chinese donuts) as desired.