Thousand-year-old-egg: salty, preserved egg Okay, so they're not really 1000 years old--although they might look it. With a gray center and jelly-like dark exterior, the seem like mutated eggs. In actuality, they're just marinated for weeks to months in a special mixture (including alkaline clay). They pack a punch and are quite salty. Some people like to eat them alone, but I think they're much better paired with something else. I prefer them in congee. Preserved eggs are considered … [Read more...]
Foodie Friday: Congee
March 21, 2014 3 Comments
Congee: rice porridge I'm feeling a bit under the weather today... which leads me to today's post about congee. It's a great meal when you're sick. The porridge turns out hot and soothing to your throat. Also, it's an easy dish to make: Boil rice over a long period of time (I hear some rice cookers have a special "congee" setting), adding in broth for further flavor. The jook (Cantonese) or muay (Taiwanese) can be topped off by … [Read more...]
