Congee Party

Multigrain Congee with an assortment of spicy sides
Home Cooking



A couple of weeks back, I came down with something nasty: a persistent, collaborative effort between a few bad bugs resulting in a throat and eye infection. I copped all the usual symptoms: fever, weakness, sore joints blah blah blah... but one thing I didn't seem to suffer was loss of appetite.

Part of that has to be attributed to an awesome discovery my mum made of this multigrain rice mix. It comprises of an assortment of good grains including barley, buckwheat, sorghum and etc. You can cook it as rice or increase the water content and simmer time to make congee. Mum made me the congee version and I instantly fell in love. There's something about chewing on 5 different grain textures at one time that not only tastes good but 'feels' good for the jaws. Am I odd? Perhaps.



Anyway, not long after that, Byron had a craving for congee with (and I quote) 'lots of sides and pickles and things'. I suggested using the multigrain stuff I had at home, which was accepted, and he organised the rest.


The following is just an idea for the next time you're in the mood for Asian-style comfort food. Obviously using multigrain congee is not compulsory but if you find the stuff in your local Asian grocery store, I recommend you try it.

Multigrain Congee with an assortment of spicy sides

Components

1) The congee
Grains + water (1:7 ratio) on low heat, adding water as required and stirring constantly

2) Spicy pork mince
Pork mince + chili bean paste

3) Chili long beans
Long beans (boiled first) + Chinese chili paste with Maldive fish

4) Broccoli
Broccoli (boiled first) + soy sauce + bit of fish sauce

5) Dehydrated onion
Chopped onion browned and then cooked on low heat until dehydrated

And Then, we put everything on a big plate...


Each grabbed a plate and loaded it up with congee, sides and a garnish of spring onion.


Congee is fabulous. Not boring at all, if you've got the right stuff to go with it.