Mr.T was very sick for over a week, got a throat infection and cannot eat any solid. The poor guy has been surviving on tomato soup and shed off his little belly throughout the period. Seeing that, I thought I'd be kind to make him some silky smooth Cantonese style porridge / congee. I found a good recipe from http://wendyinkk.blogspot.com/2010/07/salmon-congee.html. I didn't follow it completely due to lack of materials but some improvising and the result is still very good.
I used:-
½ cup leftover jasmine rice (Makes about 1L+ porridge)
2.5 cups or more water
Cook this the night before just before you go to sleep until the rice splits.
2 cups water
2 Tbsp mini dried scallops (I replace it with 4 large fresh scallops, seared)
200gm salmon flesh, or just use one piece of 1 inch thick salmon steak
1 medium carrot, thinly sliced
2 pcs filament crab stick
1 sprigs of spring onion
Salt to taste
1. Seared scallop and salmon. Add in water and bring it to boil. Remove the salmon & scallop once they are cooked to prevent overcooking. This will serve as basic stock for the porridge.
2. Next, peel and thinly slice the carrot, spring onions, and filament crab sticks, set aside.
4. Put the porridge cooked the night before into the scallop broth and bring to a boil on high heat (lid off), don’t leave the pot unattended. Stir the rice so that it’ll disintergrate into the broth. Season with salt.
5. Flake the salmon and return it to the pot. Put in finely diced carrots too.
6. When the porridge come to a boil again, let it simmer on medium low heat for 10 minutes, lid off.
7. Put in the sliced crab sticks, lightly stir and turn off the heat. I like to keep the porridge simmer until the rice are so 'disintegrated' that the entire porridge is just so smooth.
8. Put in flaked salmon flesh and green onions. Serve hot.
½ cup leftover jasmine rice (Makes about 1L+ porridge)
2.5 cups or more water
Cook this the night before just before you go to sleep until the rice splits.
2 cups water
2 Tbsp mini dried scallops (I replace it with 4 large fresh scallops, seared)
200gm salmon flesh, or just use one piece of 1 inch thick salmon steak
1 medium carrot, thinly sliced
2 pcs filament crab stick
1 sprigs of spring onion
Salt to taste
1. Seared scallop and salmon. Add in water and bring it to boil. Remove the salmon & scallop once they are cooked to prevent overcooking. This will serve as basic stock for the porridge.
2. Next, peel and thinly slice the carrot, spring onions, and filament crab sticks, set aside.
4. Put the porridge cooked the night before into the scallop broth and bring to a boil on high heat (lid off), don’t leave the pot unattended. Stir the rice so that it’ll disintergrate into the broth. Season with salt.
5. Flake the salmon and return it to the pot. Put in finely diced carrots too.
6. When the porridge come to a boil again, let it simmer on medium low heat for 10 minutes, lid off.
7. Put in the sliced crab sticks, lightly stir and turn off the heat. I like to keep the porridge simmer until the rice are so 'disintegrated' that the entire porridge is just so smooth.
8. Put in flaked salmon flesh and green onions. Serve hot.
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