Almond Milk Recipe
| Drinks
Type: Almond Milk Free Cooking Recipe - Drinks Yes! Ingredients / Directions 4 ounces of sweet almonds6 bitter almondsOrange-flower water1 quart of water To prepare this Almond Milk Recipefirst blanch the almondsand grind them in a nut mill. Pound them in a mortar a little at a timead
[ read more ]
christmas tarte amandine
| Aga Recipes
Cooking receipe to make christmas tarte amandine under category Aga Recipes. You may find some video clips related to this receipe below.christmas tarte amandinepastry base:225g plain flour 100g butter cubed 50g caster sugar1 eggalmond fillng:175g butter 175g caster sugar 4 eggs 175g ground almonds
[ read more ]
seared tuna with warm tomato and anchovy salsa
| General Recipes
Cooking receipe to make seared tuna with warm tomato and anchovy salsa under category General Recipes. You may find some video clips related to this receipe below.seared tuna with warm tomato and anchovy salsa700900g of tuna steaks about 2cm thickjuice of 1/2 a lemon175ml olive oil6 tinned anchovy
[ read more ]
Konnyaku Steak Japanese cooking recipe
| Japanese
Ingredients 1 (270 g) package konnyaku powder 2 tablespoons soy sauce 1 tablespoon sugar 2 garlic cloves, sliced 2 tablespoons mirin Directions 1Put Konnyaku in boiling water and boil for 3 minutes. 2Cut slightly both sides of Konnyaku to make lattice-sharped lines. The width between lines is
[ read more ]
Cooking receipe to make rice congee under category General Recipes. You may find some video clips related to this receipe below.
rice congee
chinese
southern region
110g Chinese sausages (or any flavouring of your choice such as Sichuan preserved vegetable or diced cooked chicken or duck)
700ml water
Enough shortgrain rice to fill a glass measuring jug to the 150ml level unwashed
1/2 teaspoon salt
2 tablespoons spring onions finely chopped
1 tablespoon fresh coriander finely chopped
Cut the Chinese sausages or whatever flavouring you are using into fine dice and set aside.
Bring the water to the boil in a large pot and add the rice and salt.
Let the mixture come back to the boil and give it several good stirs.
Then turn the heat down to low and cover the pot.
Let the mixture simmer for about 35 minutes stirring occasionally.
Then add the Chinese sausages or your chosen flavouring and simmer for a further 5 minutes with the pot uncovered.
Just before serving add the spring onions and fresh coriander.
Serve it at once.
If you like congee can be made in advance.
In this case re heat it slowly and add some more water if the porridge is too thick.
Rice congee is what many Chinese eat for breakfast; it is simply a boiled rice porridge. In various areas of China fried dough bread fermented beancurd pickles preserved salt or spicy mustard greens may be added to the congee. In the south meat chicken roast duck peanuts or fermented eggs are added. Interestingly enough the word congee is a Hindi word and this perhaps indicates the origin of the dish.
The technique used in making congee is to boil the rice and then simmer it slowly. The starch is released gradually thickening the porridge without the rice grains disintegrating. I find shortgrain rice best for making congee but you can use longgrain. In this recipe the rice needs no washing as all the starch is needed to thicken the porridge.
Serves 4
[tubepress mode=’tag’, tagValue=’rice congee’]
