Century Egg Rice Porridge (Congee)

Success, at last!!

My porridge is finally smooth and creamy! I took some friends’ advice and soaked the washed, uncooked rice in a few teaspoon of oil for about 10 mins prior to cooking. Also, I used short grain rice this time (sushi rice) and used hot water to cook the porridge, and keep adding hot water to the pot if it needed more water.
I cooked it over medium heat, stirring every 15 mins or so, and when the rice was all broken, I did not add anymore water and let it simmer over low heat to thicken.

This is the best Pei Tan Chuk I’ve ever had I also added some diced carrots in the porridge for flavour, and some sea salt to season the porridge. To flavour the porridge further just prior to serving, I added a dash of white pepper, a few drops of toasted sesame oil and soy sauce. I used fresh enoki mushrooms (kum chum goo / “golden needle mushrooms”), diced century eggs (pei tan), julienned ginger, yau char gwai (Chinese donuts) and cilantro to garnish. The garnish is what makes a rice porridge complete.

It was so good that Andy finished the pot of porridge before I could get to seconds… I am very proud of this success because rice porridge is quite a staple to the Chinese people. I can finally sleep peacefully at night. LOL!

Teddy bear Cookies

(Courtesy of The Diva Diner) 

Oh wow… maybe one day I’ll be able to make these cute cookies!

1 cup sugar
3/4 cup butter, softened
1 egg
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 (1-ounce) squares unsweetened baking chocolate, melted

1. Heat oven to 375°F. Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat, scraping bowl often, until well mixed.
2. Divide dough in half. Place half of dough in medium bowl. Stir in chocolate by hand.
   For each teddy bear, form a portion of either color dough into one large (1-inch) ball for body, one medium (3/4-inch) ball for head, four small (1/2-inch) balls for arms and legs, two smaller balls for ears. Add additional small balls for eyes, nose and mouth, if desired.
3. Repeat with remaining dough, making either vanilla or chocolate teddy bears or mixing the doughs to make two-toned teddy bears.
4. To form each cookie, place large ball (body) on ungreased cookie sheet; flatten slightly. Attach head, arms, legs and ears by overlapping slightly onto body. Add nose, eyes and mouth. Use fork to make claws on paws. Bake for 7 to 8 minutes or until body is set. Cool 1 minute; remove from cookie sheet. Cool completely.
5. TIP: If desired, decorate cookies with frosting.