Saturday, September 17, 2011


Congee with pickled ginger, chilli, carrot, garlic, onion; crispy black pudding, smoked mackerel and scallions, finished with a few drops of sesame oil.

I made the congee in the pressure cooker, as it was quite late and I didn't have the time to simmer rice for hours on end. I used 1 cup of rice and 6 cups of water with a bit of seasoning and cooked on high pressure for 22 minutes. Most recipes I've seen use a higher ratio of water, but I figured as the pressure cooker is a closed system I wouldn't loose any liquid to evaporation so should use less liquid.

Very thin slices of ginger, carrot, garlic and onion, pickling in cider vinegar with a sprinkle of sugar.

Crispy salty chunks of fried black pudding.

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