>> Monday, October 13, 2008

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.


2 cups rice grain
250gms minced meat
30gms dried oysters (~6 pcs – soak in hot water to soften and slice thinly)
30gms dried baby scallops (~20 pcs)
1” thumbsize young ginger (slice thinly)
1pc salted duck egg (boil 10mins and cut into cubes)
2pcs century eggs (cut into cubes)
1 tin braised peanuts (170gms)
6 cloves of garlic (chop and make into garlic oil)
1 stalk spring onions (chopped)
Sesame oil
Oyster sauce
Soy sauce
Salt & Pepper
Hot water (9-10 cups)

2 Tablespoon oyster sauce
3 Tablespoon soy sauce
1 Tablespoon sesame oil
2 Tablespoon corn/tapioca flour
1 Tablespoon salted pickle vegetable (Tong Chai - chop until fine)
2 teaspoon fried garlic (minus oil)
Some pepper
Pinch of salt

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.

(Serves: 4-6)



Jason Wong October 13, 2008 at 10:50 PM  

Criz, you call that light ah! I am afraid when you say heavy. A lot of ingredient.

allenooi October 13, 2008 at 10:50 PM  

wow, from the look, already can know it was a yummy one. u put so many things inside la, make it becomes like all in 1 congee.

u really know how to cook. thumbs up. i hope and i think i need to learn on how to cook but i am so lazy to move. the worse is after cook, u need to wash!

Pete October 13, 2008 at 11:18 PM  

Wow, that is one yummy congee. I am sure it is very tasty with all the nice ingredients.

PenangTuaPui October 13, 2008 at 11:35 PM  

hmm... i dun think i can take it.. tooo many ingredient liao...

hee hee

CRIZ LAI October 14, 2008 at 9:32 AM  

Hi guys! Hmm... where are the ladies this time? :P Anyway, this is just for presentation purposes to show what were inside the congee. It's good to have a bit of colors rather than having a bowl of congee covered ingredients. Well, I'm not complaining, every last drop of the congee were licked up within minutes. :P

Allie October 14, 2008 at 9:43 AM  

Wah! What a delicious looking congee.

Keng leh! You cook so well!

New Kid on the Blog October 14, 2008 at 11:01 AM  

wow, a lot of ingredients lor!!! sure filling one!

Duckie October 14, 2008 at 1:03 PM  

wah ... so many ingredients in 1 bowl!!! if you're selling how much would it costs then?! hehe ...

mimid3vils October 14, 2008 at 1:55 PM  

wah, ur porridge so many ingredients, until can't see the rice lol

CUMI & CIKI October 14, 2008 at 6:08 PM  

so you cook too huh? chok looks excellent.. a man of many talents eh? lol

cariso October 14, 2008 at 8:20 PM  

I propose you to prepare a clip on every dish that you wanna share with ppl. YouTube type. :)

tigerfish October 14, 2008 at 10:54 PM  

Yummy comforting congee with so much ingredients! Love it!

Steven Goh October 15, 2008 at 12:39 AM  

exclusive type of porridge woo... I like the oyster and scallop but not the baked bean for me I will not place that and exchange with sesame oil and ginger. Btw, nice widget u having now.

KOKahKOK October 15, 2008 at 11:04 PM  

oyster....i wan

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