The idea of cooking really puts me into a test, whether it will turn out the way I wanted it to be, or it would be the other way around; DISASTER. I have been living on my own for a fair amount of time, and never in my life that I could manage to put this particular dish in just 40minutes, and just in time to break fast. After all, I have been pigging out quite often these days, and guilt has surrounded me BIG TIME! Since it was a success dish (the other half approved), I am going to share with you this simple, easy, and flavourful congee. Moreover, I have to credit my friend Elaine who showed me her mean picture of her congee’s version the night before, and made me to believe that I can cook it too. I have never tasted hers yet, but a person who is crazy with Le Cruset collections would never lie on this matter.
On another note, I will try to guide you through this recipe step-by-step, and as simple as possible 🙂
For the ingredients, it can easily be found in any supermarket or wet market, and it only cost me RM20 😀 It would cost you less if you have some of the ingredients at home. In my case, I have rice, oil, garlic, and salt at home.
- Wash 1 1/2 cups of rice, put it in a pot and set aside.
- Cut 2 inch ginger into fine julienne, coarsely ground black pepper, chopped 3 cloves of garlic, spring onion, and coriander.
- Carefully devein prawns by slitting in the middle part. Keep shell intact.(I used 6 prawns)
- Clean crab by removing its tail flap, open the upper shell(head) and remove the gill, and innards. Chop into two parts.(I cheated, I asked the supermarket lady to clean it for me 😀 )
- In a pot, add in an estimation of 4 cups of water (depends on your desired congee consistency). Add in the sliced ginger, 1 anchovies cube stock, black pepper, and bring it into a boil. Reduce to a simmer.
- Meanwhile, fry the chopped garlic with oil until slightly brown. Set aside together with the oil.
- Once the rice is cooked into porridge-like, place the prawns, and crab. This will make the stock more flavourful.
- Reduce heat, and continue cooking for another 15-20minutes, stir occasionally to prevent the grains from sticking.
- Remove prawns, and crab from pot once cooked. You do not want to eat overcooked prawns, and crab.
- Season with salt, and add in sesame oil if desired. Cook longer if you want to achieve a smoother congee consistency.
- Serve with chopped spring onions, coriander, and pour in the garlic oil onto the congee.
There you go, a simple delight of pleasure for buaka puasa. I hope you guys will try this recipe and share your experience with me, and for this recipe, even though it is for two servings, I managed to keep some for my sahoor 🙂 and I also boiled salted egg as my extra condiments.