Tag Archives: thermomix porridge

Beat-the-bug congee

The husband and I were both struck down by a flu bug last week (thank goodness the little’un escaped with nothing more than a runny nose! She’s a bullet, that one!) Both of us were feeling pretty sorry for ourselves, and some comfort food was in order.

This time, I started with a pork and carrot base for flavour, and then went for the bug-fighters. Lots of ginger, garlic and spinach and some goji berries too.

Ingredients:

250g minced pork

3 tbsp light soy sauce

A few dashes of white pepper

200g rice (Any variety will do, I used long grain)

1 inch piece of ginger, peeled (I used a bit more than this, about 1.5 inches)

3-4 garlic cloves, peeled

1 carrot, peeled and sliced into chunks

1200g water (you can use stock for a richer flavour too but I don’t think it’s absolutely necessary)

Handful goji berries (you can buy these at health food stores but they’re much cheaper at the Asian grocers)

Handful spinach

White pepper, soy sauce, sesame oil, fried garlic, fried shallots to taste (optional)

Method

– Marinate the minced pork with the soy and pepper. Set aside for at least 20 minutes. I normally do this the day or morning before.

– Pop the rice in the TMX bowl and mill for 5 secs/speed 9.This is a LOUDDDD process, so if you have any infants around, put them somewhere else or be prepared to deal with them freaking out like I did!

– Set rice aside.

– Pop ginger, carrot chunks and garlic into the bowl and chop for 7 secs/speed 5 until finely minced.

– Add rice back into bowl, pour your water in and add in the goji berries, and cook for 12mins/100 degrees/reverse/speed 1 (MC off)

Add in teaspoons of your mince, give the bowl a good stir, and cook for a further 12min/100/reverse/speed 1. Add your spinach in through the hole in the cover in the last 2 mins of cooking.

– Make sure your spinach is mixed in. The congee may appear a bit watery, but let it stand for a few minutes or so and it’ll thicken up.

Other variations I’ve tried:

– The original EDC cookbook version

– My normal congee

– Congee with an extra side

– What to do with your leftover meats!

 

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Pork congee with fried dace and black beans

(Previous posts here and here)

I’ll say it again, the Thermomix is a congee genius. I’m trying my best to go with different TMX recipes each time, but this one’s definitely a household staple especially during winter!

Didn’t pop any spinach in this time. The dace and black beans can be bought at most Asian groceries, and provide a nice textural change along with a whack of salt. I also added deep-fried shallots for a bit of crunch.

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Minced pork, spinach and carrot congee (Chinese porridge)

(See my first try here)

I had a hankering for some comfort food, and because I’ve been on my own these past few weeks I wanted a one-pot meal with my veggies, carbs and protein all whacked into one. I followed the steps in my previous post, but omitted the dry stock powder, cornflour and sesame oil, replaced the pork strips with 500g of mince marinated in white pepper and soy, and added garlic and spinach to bulk up the veggie content.

  • Mill your rice for about 8 seconds/speed 8, then set aside.
  • Pop your garlic cloves and carrot (I used three cloves and one big carrot cut into large chunks), and grate these for about 5 seconds/speed 8.

  • Pour the milled rice back in, add water and cook for 12 minutes/100 degrees/reverse/speed 1.
  • Drop teaspoons of the mince into the congee, and cook for a further 12 minutes/100 degrees/reverse/speed 1. I added a large handful of spinach leaves through the hole on the cover when there was one and a half minutes left on the timer, and stirred it into the congee to wilt the leaves. Add additional salt and pepper to taste. Dunzo.

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