Guah tsai bung 

January 28, 2017 at 9:29 pm | Posted in Savoury | Leave a comment
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Sam zen pah 

Guah tsai 

Cube the pork, and then fry it (season with some salt) to half cooked 

Pan fry the veggitable to half cooked as well. 

And then add everything into the rice cooker to cook the rice. 

After mixing still try to have the rice grains submerged in water. 

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Chicken congee and seafood congee 

January 21, 2017 at 3:19 pm | Posted in breakfast, Chinese, dinner, Savoury | Leave a comment
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3 cups of rice makes a pot of congee. 

3 pieces of Chicken + sesame oil 

Or 

One slab of basa filet 

Scallop , clam and shrimp + rice wine 

Instruction: 

Soak rice overnight for quick cook 

Defrost seas food or chicken overnight. 

Bring rice and water to a strong boil and then add in chicken / seafood and slices of ginger. Once water come to a strong boil again, turn off the heat, cover and let sit (2 hours ). 

Then you get your delicious creamy congee 😀 

IMO the sesame made the congee smell really good! But the clam may have tasted a little too fishy to my liking. 

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