Monday, January 14, 2008

Scallop Congee for dummies!

Go to those Chinese Medical Hall and buy those Dried Scallops. Dried scallops can come in different sizes and grades. Ask the counter staff to recommend. Tell them you want to dried scallops to cook congee with. They should know. If they dun know, dun buy from them. Hop to another Medical Hall and ask again.


Ingredients you will need:

Rice grains
Dried scallops
Salt
Water

Bring water to boil in a small pot filled with half-filled water.
Decide the no. of scallops you wanna eat
Wash the dried scallops, soak with water, once they are soften, break the scallops with your fingers.
When water is boiled, put in dried scallop and simmer down the stove.
Boils the dried scallops until they are soften and whiten abit in color (from brown when it’s dried, to beige/light brown color when you boil it enough). Off the stove.

Get a big pot and cook your congee. Another way is to buy those rice cookers which you can cook congee in it too! Follow their manual instructions and you should know how to use it to cook congee.

If you like your congee to be very watery, add more water. Bring to boil. Simmer down the stove, and boil for another 10mins or so, constantly stir and check the congee. Once you see that the rice grain turns white, bloated, it means, cooked.

If you boil further, the rice gets more bloated, and it means your congee will be very soft. Also have to take into consideration the pot is still hot and the congee will gets even soggy even after you have off the stove.

Pour in the boiled dried scallops (together with the water you boiled it with) into the congee. Stir well. Add salt to taste.

Serve it hot. If the congee is still bland, you can add Bovril or Light soya sauce to it.


Ta-ta! Scallop Congee for dummies!

PS: it works the same for Abalone Congee. Except that you buy canned Abalone, boil the congee with the water in the can, slice or dice the abalone. Abalone congee is faster to cook. if you are using scallops (not those dried ones), they are are fast to cook too.

LOL! You know what I mean? Sharks.........@#$$%$%^ dun know what I am talking about.

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