3 eggs congee

Preparation Time: 15 mins

Cooking Time: 20 mins (less cooking of congee/Porridge)

Serving for 3 – 4

Ingredients

1 salted egg

1 century egg

1 fresh egg

200 g lean pork

1 dried scallop

1 tsp sesame oil

pepper

Fried shallot

Method:

1. Cook the salted egg. Cut the salted in small pieces.

2. Cut the century egg in pieces.

3. Slice the lean meat and add in the congee.

4. Add the eggs in the porridge/congee. Break the fresh egg, beat and add in congee/porridge before serving.

5. Add oil and shallot before serving. Add soy sauce to taste if needed.

Basic Porridge or Congee

Preparation Time: 10 mins

Cooking Time: 1 to 2 hours (using slow cooker)

Serving for 3 – 4

Ingredients

2 cups of rice

4 cubes of rock sugar (small square ones)

Method:

1. Wash rice, add sugar and add 5 bowls of hot water

2. Cook using a slow cooker. Once boil, use a ladle to stir the rice till soft.

3. The texture of the congee or porridge has to be smooth, thick and rich (Until the rice grain all meshed up).

Note: The rock sugar enables the congee/porridge to have a smoother texture.

Basic Fish Soup

Preparation Time: 30 mins

Cooking Time: 1 hour

Serving for 4

Ingredients

500g fish bones (preferably Ikan Kurau)

2 tsp salt

5 slices ginger

2 tsp sesame oil

1 tsp pepper

2 bowls of water

Method

1. Heat wok with cooking and add fish bones. Stir fry for 15 mins remove the fish bones.

2. Add wok with 1 Tbsp of oil. Add ginger and fry till aroma.

3. Add the fish and stir fry for 1 min. Add the water and cover the wok with a lid.

4. Simmer at low heat for another 40 mins. Add sesame oil and pepper, bring to boil.

You can use the soup base for porridge, bee hoon.

To prepare fish slices:

1. Slice the fish meat about 0.5 mm thick. Soak the fish slices in salt water for 20 mins.

2. Cook the fish in the soup for 1 min, do not overcook when you cook fish meat.