Congee Street Style

There are so many ways to prepare congee. Today I will be making a simplified version with boiled fragrance jasmine rice base and then accompanied with pork sausage or lap cheong and stir fried sweet radish with egg. My mother often makes this dish when I get sick and lose an appetite. This simple dish is great for recovery from a cold and I don't want to digest any hard food. As for side dishes,  you can pretty much serve anything you want ranging from pork floss, salted egg or even crispy bacon. 

Ingredients

• ½ cup jasmine rice (uncooked)

• 1 ltr water

• 10 fish balls

• 2 whole coriander with roots

• 6 garlic cloves

• 1 tsp white pepper

• 1 spring onion

• ½  tsp salt

• 1 ½  tsp seasoning powder

• 1 egg

• 1 lap cheong (pork sausage)

• 200 g sweet radish

• ½ tbsp oyster sauce

• ½ tbsp cooking oil

How to make

Instructions:

• In a pot, bring water and coriander roots to a boil. Once boiling, add jasmine rice and reduce heat to low. Stir occasionally until the rice is clear and soft.

• Add seasoning powder, salt, and fish balls to the pot. If the mixture looks dry, add more water. Cover the pot with a lid and turn off the heat.

• While the rice cooks, chop garlic, coriander, and spring onion. Cut the sausage into thin slices.

• In a saucepan, heat a small amount of oil over medium heat. Add garlic, sweet radish, and egg. Stir until well combined, then season with oyster sauce. Remove from heat and set aside.

• In a separate pan, fry lap cheong over low heat until medium brown. Transfer to a paper towel.

• Serve the congee and side dishes while still hot. Enjoy!