Peanuts, Mussels and Pork Congee

30 g glutinous rice washed.

5 cups water

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

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

200 g lean pork Seasoning:

1 tsp salt

1 tsp sugar

1 tsp oil Garnishing:

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

50 g young ginger, julienne fine

50 g of beehoon, fried in hot oil until puffy

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