Vincent Cheung

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Monday, February 06, 2006

Finally made good congee!

"tea fish and peanut congee" (literal translation)

Finally got the texture and consistency right for my congee! Got some tips off the Internet to use about 10 parts water for 1 part rice and just to cook it for a long time on low heat. I didn't have that much time, so I only simmered it for an hour and a half. Quite tasty :)

1 Comment:

Bob said...

looks delish!

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