I’ve been sneezing nonstop today. I’ve commented before that Melbourne has finally entered Spring and we can put Winter and its chills behind us. So then why are the nights still so cold that it feels like mid Winter all over again? I should have listened to my gut instincts and worn a thick jacket, since it IS the Melbourne weather we’re talking about here. It’s as unpredictable and forever changing as the tempers of a woman having a serious case of PMS. I’m not exaggerating.
As a result of my ignorance and optimism, I think I have come down with a cold. Hopefully it won’t be a serious enough one to be bed ridden. I was even hoping to make some ice cream to celebrate the warmer Spring weather but looks like that might have to be on hold for a little while. Instead, I will make something more comforting with the strawberries, perhaps a pie of some sort or pudding. That sounds welcoming.
The last time Yuye was sick, I made him congee, this time it’s his turn to make it for me. It’s a very fast and super simple dish which is easy to swallow and comforting for the sick soul. It’s also a dish we both grew up eating as our mothers would make them for us. The last thing you’d want to eat with a sore throat is something hard to swallow and congee is the easiest food to swallow.
We usually use left over rice to make this version, but it’s very simple to make from scratch, especially if you have a pressure cooker. In fact, making it in the pressure cooker will make the rice a lot more sticky and congee like. We didn’t have the patience to make it there unfortunately so it was cooked down on the stove with water. It was still very nice but lacked a bit of stickiness.
Why am I still blogging while I’m sick I hear you ask? Well…that’s a tough question. Because I’m a food blogger…I guess. Hope you can make this recipe just because you feel like it and not sick like I am. 😛
Makes 2 servings
• 8 prawns (thaw if frozen), cut into chunks
• 2 cups cooked rice
• 1 tbsp chicken powder
• 1 tbsp Shaoxing rice wine
• 2 tbsp frozen peas (optional – I usually put it in but not this time)
• 2 leaves chinese cabbage, sliced
• 2 tbsp dried shrimp, rehydrated
• 1 spring onion, thinly sliced
• 20g ginger, thinly sliced
• 1 tsp sesame oil, coriander or spring onion to garnish
1. Heat water in pan at medium heat (same amount as rice) and add in ginger, dried shrimp, chicken powder and Shaoxing rice wine.
2. Add in rice, breaking up any large chunks. Cook for 5min.
3. Add in chinese cabbage and cook for another few minutes or until soft.
4. In the mean time, cook prawns in a frying pan on both sides until changed colour. Remove from heat.
5. Add peas, prawns and sliced spring onion to pot as well as sesame oil and salt to taste. Cook for further 1-2 minutes.
6. Remove from heat and garnish with coriander/spring onion, and drizzle some more sesame oil on top. Serve hot.
Note: For a thinner consistency, add some extra water. You can also substitute prawns for chicken or omitted for a vegetarian option.
Question time: What do you normally eat or cook when you or someone in the house is sick?