Ingredients Jump to Instructions ↓

  1. 150g rice, washed.

  2. 30 g glutinous rice washed.

  3. 5 cups water

  4. 50g peanuts, wash and soak in water with a tsp potassium carbonate & sodium bi-carbonate solution for an hour (remove skin if necessary)

  5. 100 g dried mussels - washed and soak in warm water, then cut into small pieces

  6. 200 g lean pork Seasoning:

  7. 1 tsp salt

  8. 1 tsp sugar

  9. 1 tsp oil Garnishing:

  10. 50g tai tau choy (preserved salted radish), wash and soak for 15 minutes; chopped fine

  11. 50 g young ginger, julienne fine

  12. 50 g of beehoon, fried in hot oil until puffy

  13. 50 g spring onions chopped fine Sesame oil and pepper to taste

Instructions Jump to Ingredients ↑

  1. Put peanuts in a pressure cooker and boil in just enough water for 30 minutes. Bring water to a boil, add in rice, pork, mussels ,peanuts and the seasonings. Continue to cook and stir frequently with a large whisk. Add more water if required and cook until rice is soft, puffy and liquidfied. Remove the pork and shred. Return shred to Congee and season to taste. Dish out and serve hot congee with garnishes. Serves


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