Breakfast
Carbo-porridge
carbohydrate
Rice and noodles
Seafood
seafood-fish
Tasted n recreated
Salmon Congee 三文鱼粥
A recreation of what I’ve tasted at Ryu Men Tei, Subang Jaya.
We always frequent this place when Mike as well as I even so lived inwards USJ. I intend I’ve about eaten everything on their carte, except for their lobsters as well as live catches in aquariums. As nosotros exclusively go in that location for regular dinners, lobsters in addition to those geoducks are a luxury that we never indulged inwards. Ha, simply a practiced dinner solely needs expert food, at that place’sec no necessity for luxury stuff. I beloved everything at that place.. except for their sushi, which is notice to be a fleck bland for my gustation. Other material are pretty nicely seasoned.
Lydia as well as Lyanne was ill during this weekend (as of this dish, weeks and weeks ago), and then, we didn’t get out. What I had in my fridge were salmon, leap onions, filament crab sticks and non much of other material. Well, congee was the easiest stuff for Dominicus luncheon, as I volition e'er ready the rice the nighttime before I sleep together with bring it back to a boil in the forenoon for a shine shine congee.
Bario rice volition live a proficient choice.
The next morn,(or you tin also make this the nighttime earlier, just mix both broth and rice together the next mean solar day) with another pot, I boil 5 cups or less water or stock or dashi. Put in chicken or whatever heart too permit it cook. If it needs to be shredded accept it out together with allow it cool. Then pose the cooked rice back in, together with bring it dorsum to a boil on high estrus for ten minutes. There you take it, polish limited porridge inward the morn. Well of class, y'all tin e'er purpose the ho-hum cooker together with let it cook overnight the whole affair if yous want, merely I don’t.
For this time, I used
1 cup Thai fragrant rice (jasmine rice) (Makes well-nigh two.5L porridge)
v cups or more than H2O
Cook this the nighttime earlier but earlier yous get to sleep until the rice splits.
v cups or less water
2 Tbsp mini dried scallops
200gm salmon flesh, or merely purpose one piece of 1 inch thick salmon steak (mine was ¾ of a steak, partially used for Lyanne’s porridge weeks ago)
ane medium carrot
vi pcs filament crab stick
ii sprigs of greenish onion
Salt to gustatory modality (nearly ane.five to 2 tsp)
1. Bring H2O too scallops to a boil in addition to permit it simmer for thirty minutes.
ii. Either ready the salmon inwards the microwave, or poach it inward some other saucepan of H2O(if you’re scared that it’ll gustation fishy) or y'all can throw it into the pot (that is making scallops broth). Take out the salmon too let it cool downward. The fish is cooked when it tin be easily flaked.
iii. Next, pare together with finely die the carrot, slice the greenish onions, slice the filament crab sticks finely.
4. By the time yous’re done with the cutting in addition to slicing, pose the rice dorsum into the scallop broth too take to a boil on high oestrus (hat off), don’t’ get out the pot unattended. Stir the rice so that it’ll disintergrate into the broth. Season amongst table salt.
five. Flake the salmon together with return it to the pot. Put inward finely diced carrots likewise.
6. When the rice has come up to a boil, let it simmer on medium estrus for x minutes, hat off.
7. Put inward the sliced crab sticks, lightly stir and turn off the rut.
viii. Put inward green onions like a shot or function it as a garnish later on.
*The reason why I do this inwards two pots is because reboiling rice can sometimes live a daunting task. It tin can easily fire or if you stir it piece bringing it dorsum to boil, yous may scald your wrist or palm because porridge is real really hot, worse than getting scalded by hot water. So bringing the broth to boil, and so alone you lot add the rice, reduces the cooking fourth dimension and less run a risk of getting scalded.
Mike rarely goes dorsum for seconds when it comes to porridge. He ate ii big bowls of this. Very very sugariness porridge.
He asked me, if this porridge is sold for RM5/bowl, volition I brand money. I told him Ryu Men Tei sold this for near RM10 :-)
And I did this once more the next calendar week.... this film below is from the 2d calendar week , I left just about salmon to sprinkle on superlative for garnish, rather than mixing them all in.
The next morn,(or you tin also make this the nighttime earlier, just mix both broth and rice together the next mean solar day) with another pot, I boil 5 cups or less water or stock or dashi. Put in chicken or whatever heart too permit it cook. If it needs to be shredded accept it out together with allow it cool. Then pose the cooked rice back in, together with bring it dorsum to a boil on high estrus for ten minutes. There you take it, polish limited porridge inward the morn. Well of class, y'all tin e'er purpose the ho-hum cooker together with let it cook overnight the whole affair if yous want, merely I don’t.
For this time, I used
1 cup Thai fragrant rice (jasmine rice) (Makes well-nigh two.5L porridge)
v cups or more than H2O
Cook this the nighttime earlier but earlier yous get to sleep until the rice splits.
v cups or less water
2 Tbsp mini dried scallops
200gm salmon flesh, or merely purpose one piece of 1 inch thick salmon steak (mine was ¾ of a steak, partially used for Lyanne’s porridge weeks ago)
ane medium carrot
vi pcs filament crab stick
ii sprigs of greenish onion
Salt to gustatory modality (nearly ane.five to 2 tsp)
1. Bring H2O too scallops to a boil in addition to permit it simmer for thirty minutes.
ii. Either ready the salmon inwards the microwave, or poach it inward some other saucepan of H2O(if you’re scared that it’ll gustation fishy) or y'all can throw it into the pot (that is making scallops broth). Take out the salmon too let it cool downward. The fish is cooked when it tin be easily flaked.
iii. Next, pare together with finely die the carrot, slice the greenish onions, slice the filament crab sticks finely.
4. By the time yous’re done with the cutting in addition to slicing, pose the rice dorsum into the scallop broth too take to a boil on high oestrus (hat off), don’t’ get out the pot unattended. Stir the rice so that it’ll disintergrate into the broth. Season amongst table salt.
five. Flake the salmon together with return it to the pot. Put inward finely diced carrots likewise.
6. When the rice has come up to a boil, let it simmer on medium estrus for x minutes, hat off.
7. Put inward the sliced crab sticks, lightly stir and turn off the rut.
viii. Put inward green onions like a shot or function it as a garnish later on.
*The reason why I do this inwards two pots is because reboiling rice can sometimes live a daunting task. It tin can easily fire or if you stir it piece bringing it dorsum to boil, yous may scald your wrist or palm because porridge is real really hot, worse than getting scalded by hot water. So bringing the broth to boil, and so alone you lot add the rice, reduces the cooking fourth dimension and less run a risk of getting scalded.
Mike rarely goes dorsum for seconds when it comes to porridge. He ate ii big bowls of this. Very very sugariness porridge.
He asked me, if this porridge is sold for RM5/bowl, volition I brand money. I told him Ryu Men Tei sold this for near RM10 :-)
And I did this once more the next calendar week.... this film below is from the 2d calendar week , I left just about salmon to sprinkle on superlative for garnish, rather than mixing them all in.
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