Sunday, February 5, 2012
Home cookin': Morning porridge
It's been ages since I've last had Xifan (稀飯) or Chinese porridge or congee. The recipe for the rice is pretty simple. Just cook the rice extra long with an abundant amounts of water. Water varies with how thick or watery you want it. Experiment. It's served with various condiments you can add to it. It varies from the Hong Kong version in the ingredients and the serving method. I love both, but since the Hong Kong version tends to have more meat involved, I prefer it for lunch or dinner better. So for a nice sunny weekend morning, it really brings back memories to have Taiwanese porridge (or so I think, probably handed down from some provence in China). Add some pickled pork, peanuts, chinese pickles, pickled bamboo shoots and tofu skin (not entirely sure) and we have a meal. There are other condiments too, but I don't want it to get out of hand. Served with piping hot congee fresh from the rice cooker. So good..i'm having flashbacks to when I would wake up Sunday mornings to xifan, right before we would scurry off to chinese school. My favorites was always the pickles and the pickled bamboo shoots and rousong 肉鬆 (pork floss). Which breakfast dish do you miss the most from childhood?