Beefo congee with century egg
It is time to take the soup and congee cookbook out of storage now that the colder nights are here. While I am not a big fan of soups since I get hungry immediately after dinner, I also don’t deny that tucking in a bowl of hot soup, when it’s cold, is comforting.
In general, I love the flavor of soups better than congee but when I want something a lot more filling – then it is congee! I initially wanted to welcome autumn with some hearty soup recipes but decided to do this beef congee at the last minute instead.
To make it a lot tastier and richer in flavor, I added some chicken livers to this dish. I never really like chicken liver but I can’t deny that it adds a certain depth of flavor to the dish. My Mom and Grandmother usually adds chunks of livers to this dish but since I don’t really enjoy chewing on liver, I decided to mince it as fine as I could. I think it turned out great in the end!
Recipe:
500g beef slices
3 century eggs, cubed
2 spring onions, chopped
100g chicken liver, pre-cooked and minced
2 garlic, minced
1 small onion, chopped
4 tbsp fish sauce
4 cubes pre-cooked fried tofu, cut into small squares
2 tbsp oil
2 cups rice (I used the normal Jasmine rice)
about 4-5 cups of water (add more as necessary)
salt and pepper to taste
Get a sauce pan big enough to accommodate the rice when it’s cooked. Place under medium high heat and pour the oil in. When the pan is hot enough, reduce to medium heat.
Saute the garlic, avoiding to burn it. Cook until it is golden brown.
Add the onion and toss around the pan until it becomes translucent.
Add the minced liver in. Move around the pan until slightly toasted.
Add the beef slices and cook until brown. Add the fish sauce to incorporate the taste into the meat.
Add the rice and water. Make sure there is enough water to cover the rice. Bring to a boil.
When it starts to boil, stir occasionally to avoid the rice sticking at the bottom of the pan. Keep adding water as necessary to thoroughly cook the rice. It takes approximately 30 minutes to make the rice soft for a congee.
When the rice is mushy, adjust the seasoning according to your preference. At this point, you may want to add more water if you want a soupy congee.
Add the spring onions, tofu, and the chopped century eggs.
Serve hot and enjoy!
Note: Shortly after I cooked this congee, I realized that I should’ve broken the rice a bit, LOL! So you may prefer to use the broken rice variant from the Asian groceries or use the normal rice but break it in a food processor. A few pulse (maybe 3-4) would do the trick!
Additional note: Before eating, you may want to boil some eggs on the side! I highly recommend soft boiled eggs for this!
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Congee is nothing more than a simple rice porridge, but man can it be comforting! It's an Asian breakfast staple, a dim sum classic, and a blank canvas to add your own flavors. Traditionally white rice is used, but sometimes I like to use brown rice for a heartier, healthier porridge with a subtle nutty flavor. Heartier vegetables such as kale, escarole, shiitakes, leeks, and even Brussels sprouts are perfect in it. One of my favorite combos is this recipe: marinated strips of beef, dried shiitake mushrooms, and garlic chips.
Why this recipe works:
Adjusting the ratio of water typically used for a more traditional white rice congee produces a brown rice congee that's just as creamy and silky.
Soaked shiitakes, garlic chips, garlic oil, and beef add layers of flavor to make a hearty, comforting dinner or breakfast.
or the Beef: In a large bowl, combine the ground beef, cornstarch, soy sauce, oil, salt, and sugar. Mix well and set aside in the refrigerator.
2.
For the Garlic Chips: Peel and thinly slice the cloves from a whole head of garlic. Add slices of garlic in a saucepan with olive oil. Turn the flame to medium low and slowly fry the garlic until pale golden brown. Stir the garlic every few minutes, checking to make sure they are not burning.
This should take about 15 minutes. When the garlic is done, drain through a fine mesh strainer set in a bowl. Transfer garlic to a small bowl and season with 1/2 teaspoon of salt. Mix and set aside. Reserve the garlic oil.
This is one of my favorite recipe of beef strips that I must add to your recipe. It is somewhat simiar, though there are some differences.
A great tasting and savory beef strips dish that you can cook any time. This dish is so easy the ingredients in cooking this dish is usually available in you kitchen pantry and your refrigerator. You only need the fry the beef first to enhance the flavor then saute some aromatics like garlic and onion. After that put some water, tomato sauce, vinegar, horse raddish, mustard, salt and pepper then simmer until the beef is tender. One interesting ingredient in this dish is the horse radish that makes this a spicy beef. Usually a lot of chilies or peppers are used to make a dish spicy. But the spiciness of this dish comes from the horse radish. If you wonder what is a horse radish and what it taste like, if you have tasted wasabi paste, then that’s it! it taste like wasabi. Actually horse radish is usually substituted to wasabi plant when making wasabi paste for sushi because wasabi are very expensive.
By the way, you can also use pork steak instead of beef if there is none available or you don’t find beef appetizing. Also, beef is tougher than pork so it will depend on you which meat you want to cook in this dish.