Seafood Congee

With the festive period of Christmas and Chinese New Year behind us, business gets serious. No more excuses of slow activities due to the holidays. First quarter budget has to be reviewed, new projects need to be commercialised. Hence, the relentless pursuit of sales can only become more grueling... which means blogging will have to be relegated a lesser priority. I had wishfully planned to keep up with regular postings, having pictures all taken before I hit the road last weekend - thinking that I can write while I am on the flight or when I snuggle up in bed after work. However, I didn't count on being totally blocked out of Blogger,Facebook, Flickr etc.. in China. I knew that they do that and I admit it was an oversight on my part. So now you know why we never get to see blog visitors from China....

This was my last meal at home last weekend. I had seen some clams on sale at the market and had remembered the sweetness clams had imparted to miso soup and the spicy korean tofu soup - hence was inspired to use them for congee - the ultimate comfort food, in my opinion.

However, I have to admit that I probably had bought the wrong clam species to begin with. The variety that is usually used for soup are the smaller species - what the Japanese refer to as Asari.  These bigger ones, I realise would be more suited for frying with garlic and chilli. The congee turned out most satisfying anyway, thanks to the sweetness from the tiny prawns and the smooth mushy texture of the porridge which I had cooked with a combination of glutinous rice and Thai fragrant rice. Pairing this with preserved/pickled Olive Vegetables (榄菜) , black salty fibrous leaves in glass bottles, I succumbed to multiple refills....  ok, got to go. Midsomer Murders is showing on TV and a murder is just about to take place....


Recipe :

300g             Clams (soaked in salt water for 30mins)
300g             Prawns
100g             Thai fragrant rice
50g               Glutinous rice
2.5 liters        Water / chicken stock (I use water here)

Method :

1. Wash rice with water until water runs clear.
2. Bring water / stock and washed rice to vigoros boil. Allow to boil until rice splits
3. Add clams and continue to boil over medium heat until porridge is cooked and attain a gluey texture. Add more hot water if the mixture becomes too thick.
4. Add prawns and boil over low heat for a few minutes until prawns are cooked. Season with salt to taste.
5. Serve garnished with spring onions and preserved Olive vegetables. (I under season the congee with salt as the Olive vegetables will be salty)