The Newer Velvety Smooth Century Egg Congee
- erinna Chng
- 4 days ago
- 1 min read
Today is the best day to have this pot of goodness! A chilly day after rain, hubby is sick and I am having indigestion for many days.
I love to grind my rice grain and break them into smaller pieces when making congee. The congee will be extremely smooth and it will be cooked in a shorter time.
What makes this recipe different from the traditional one is the preparation of the minced pork. Instead of adding the minced pork together with the century egg into the porridge and cook, this recipe requires the minced pork to be stir-fried separately and top onto the congee. As such, all the marinade and juice of the pork will be locked inside the pork during the stir frying. This will result in a most flavourful congee than any other century egg congee you had ever try!
I also use 糖心皮蛋 (lava-centred century egg) as the lava from the century egg will be mixed into porridge while cooking and the porridge will be infused with the delicious pungent century egg taste.
The number of century eggs to add into the porridge is up to individual preference. I used 2 to cook with the porridge and 1 for topping. You can increase or reduce the number of eggs based on your preference.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Marinate the Minced Pork
In a mixing bowl, add the minced pork and all other ingredients for marinating the pork. Mix well and chill in the fridge for an hr (can be use immediately if running short of time)
Stir Fry the Minced Pork (10 mins before serving)
Heat the oil in a frying pan over medium low heat
Add in garlic and stir fry until slightly golden brown and fragrance
Add in the marinated pork and stir fry for about 5 mins or until cooked
Set aside for later use
The Congee
In a deep saucepan, add in the grinded rice and 1 litre of water.
Add in concentrated chicken stock and bring to boil
Lower the heat to simmer for about 45 mins or until the congee is cooked and become thick and smooth
Stir occasionally to prevent the congee from sticking to the bottom of the pot. Break up any lumps if any.
Five minutes before the congee is done, add in the century egg and simmer for another 5 mins.
Taste and season with salt.
Transfer the congee into 2 serving bowls
Toppings
Top the porridge with the stir-fried pork, spring onions, fried garlic and century eggs.
Drizzle on sesame oil and Serve hot
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
The Newer Velvety Smooth Century Egg Congee
Head Chef
%20(1).jpg)
Servings :
2 Servings
Calories:
Prep Time
10 min
Cooking Time
45 min
Rest Time
min
Total Time
55 min
Comments