CRIZ BON APPETITE

After having the rich and contented hi-tea at E&O Hotel on Sunday, I have decided to cook some congee instead. With all the grilling, roasting, barbequing and frying from the brunch, it’s good to have something less oily and burnt. Well, the weather here has been rather humid one minute and wet on another, thus lots of people tend to fall sick easily. Congee would be good then. Today I would like to share my easy-to-cook SCALLOPS AND OYSTERS CONGEE recipe with you all.

1. Wash the rice grain clean in a rice cooker (10 cups size would be ideal).
2. Wash the dried scallops and put into the cooker together with the sliced dried oyster.
3. Add in 5 cups of hot water.
4. Add in 1/2 teaspoon salt, sprinkle some pepper and bring to boil, stirring every 3-5 minutes. (Note: salt would increase the temperature in water or oil)
5. When the grain soften and turn into congee like, add in another 1/2 teaspoon salt, 1/2 teaspoon sugar, 4 Tablespoon oyster sauce, 2 Tablespoon sesame oil and 2 Tablespoon soy sauce. Sprinkle some pepper. Stir thoroughly.
6. Add in more hot water as the congee gets thicker to suit your choice of thickness.
7. While the congee boils, roll in all minced meat to get your meatballs. Stir constantly to avoid the base being burnt.
8. Add in the cubed salted eggs, century eggs and the whole tin of braised peanuts (including the gravy). Mix thoroughly.
9. Serve while hot.
10. Garnish with chopped spring onions, garlic oil and some pepper.