The secret to congee is low heat and constant stirring. Low heat and constant stirring. For hours and hours, in this case around 4. There is another trick however that i learned, if you set your rice cooker on warm and bring it to boil every hour it also works with less effort!
Egg Yolk in miso works if you leave it over night. The egg yolk turns jelly like and with a creamy rich consistency. Drop it in the piping hot congee which helps cooks it and eat right away.
4 Cups of Rice – Warm on Low in Rice cooker and bring back to boil every hour and stir (Min 4 Hours)
4 Fillets of Salmon – I used Organic Raised
6 Tablespoons of Miso
6 Egg Yolks
Salmon – Rub Miso on Fillet and Keep in Fridge over 24 hrs / Draining Water off every few hours
Egg Yolk – Line a small tupperware box with miso – separate the egg yolks and gently add the miso to cover. I left mine over night. Gently remove the egg yolks and drop in hot congee.
Everyone craves a good homemade sausage roll once in a while, yet no one who has a job, family and a bunch of dogs should even have to time to act Martha Steward and roll her own puff pastry. Guilt as charged. Buy a roll of ready made puff pastry from the freezer section, in Bangkok we have a great brand that made fresh with no preservatives – hence the short life span. Usually i made a mixture of pork, carrots, potatoes as the mince but after a hectic week i just grabbed a package of Cumberland sausage, a few carrots and potatoes. I thawed my pastry overnight in the fridge. Makes it easier to roll without breaking.
Dice the carrots a bit smaller than the potatoes so you have an equal cooking time, saute them in some olive oil and garlic. Season well with salt, pepper, paprika and a tiny hint of sugar. Just a small touch to offset the saltiness of the pork.
I unwrap the baking paper on the baking sheet and unroll the puff pastry directly on the baking sheet. I mix the sausage mixture into the cooled veggie mixture and mix well gently. I dont season anymore now as sausages tend to be quite salty. Shape into logs on the puff pastry and roll it over. Leave a bit of space before cutting it. No need to be neat. Roll it over again so the edges are on the bottle. Flatten slightly and cut into pieces with a wet knife wiping in between. As you see i cut into different sizes and they bake at the same time.
Rub a bit of beaten egg and throw in oven with fan at 125 degrees. Rotate tray after 15 mins and brush some more egg wash and they are ready to be eaten hot in 10 – 15 mins.
The abundance of good street food in Thailand has helped many Mothers buy in quick dinners at affordable costs. Noodles, Rice, Congee and other local delights are available in every suburb and neighborhood. 10 Hour working days are more than enough to make any work and homebody cringe. I accepted a challenge to create a quick dinner within 3o mins as a replacement for the usual street eats that we buy in.
I thawed my frozen pork chops in the fridge before i left for work, these i marinated in a bit of mirrin, salt and pepper the week before. Please cook with thawed chops cooking from frozen makes it hard to ensure even cooking inside the pork chops. Place them a 2-3 mins on each side to get a nice sear, add in 1/3 cup of water and close lid.
I placed a pork chop on a toasted thick toast (Crispy on outside and pillowy soft inside) and place a in a warm oven to wait for other ingredients. Good for allowing the juices to return to the pork chop.
Tam leung or aka ivy gourd is a hand picked vegetable sold in local markets in Thailand and other neighboring SE Asia. The taste and texture is similar to a mild spinach,a good training for kids who are vary of spinach. For those who do not have XO sauce – a died scallop (conpoy), dried shrimp garlic and chilli sauce popular with Hongkong Cuisine just use the tomato puree, salt,pepper and garlic.. I had some in my fridge which i briefly stir fried with some tomato puree. Top on pork chop and return to warm oven.
Top with a free range organic fried egg with runny insides and cheese if preferred. I sprinkled a mix of mozzarella and gouda when the it was resting in the oven which melted when i finished my fried egg.
There you have it a quick home cooked dinner which was quite enjoyed by everyone in the family.
Life’s simple… Freshly steamed crab, dig out all the yummy brown meat, some chicken stock, garlic, carmelised onions, black pepper corns and some salt. Pour everything back in the shell, arrange artfully or in my case not so artfully on a white plate. Garnish with dill fronds and serve… Dig in….. YUM!!!