Yesterday afternoon, a well-intentioned family member brought over some "jook" or congee for me to eat, knowing that it was one of my favourite cravings from time to time. I hate to say, but it was just not the best congee that I had ever eaten--way too watery and just nothing in it that I liked. So, today I set out to make the most satisfying, congee that I could with all my favourite garnishes. I debated over adding meat to the pot, but decided against it, since my plan was to make my congee egg-heavy with salted duck eggs and century eggs. I was also going to buy some crispy barbequed duck to eat with it on the side, but wouldn't you know it, the closest bbq meat store in my neighbourhood just happened to be closed today. So, I got full this afternoon on plain, but delicious basic white congee to which I added chopped scallions, slivers of peeled ginger, chinese doughnut (yiao tiew)--something I haven't had in a long,long time, century eggs, salted duck eggs, sesame oil, and soy sauce. Now, I don't know if I'll be able to ride to work on such a full stomach....
Tuesday, August 26, 2008
Comfort Food
Yesterday afternoon, a well-intentioned family member brought over some "jook" or congee for me to eat, knowing that it was one of my favourite cravings from time to time. I hate to say, but it was just not the best congee that I had ever eaten--way too watery and just nothing in it that I liked. So, today I set out to make the most satisfying, congee that I could with all my favourite garnishes. I debated over adding meat to the pot, but decided against it, since my plan was to make my congee egg-heavy with salted duck eggs and century eggs. I was also going to buy some crispy barbequed duck to eat with it on the side, but wouldn't you know it, the closest bbq meat store in my neighbourhood just happened to be closed today. So, I got full this afternoon on plain, but delicious basic white congee to which I added chopped scallions, slivers of peeled ginger, chinese doughnut (yiao tiew)--something I haven't had in a long,long time, century eggs, salted duck eggs, sesame oil, and soy sauce. Now, I don't know if I'll be able to ride to work on such a full stomach....
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Hi Faye! It's been so long since I've seen you - somehow I keep expecting to bump into you around the neighborhood, but no such luck. Hope all is well. I love that you have a blog so I can catch up with your goings on here.
Do you know where I developed my love for congee? At 3am on China airlines on a flight to Malaysia! And I've loved it ever since, though honestly (and surprisingly) the China airlines one was one of the best I've ever had.
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