Rice Congee With Condiments

Rice congee or plain porridge does not need much intro except that its the diluted version of cooked rice. Making congee can be as simple as ABC and all you got to do is add in more water compared to when cooking normal rice. The extra water in return does the job of softening the rice significantly and I suppose we have our own preferences on how soft we like the texture of the rice. This version of congee I made was  runny and thin for this is how we like our congee to be.

Congee comes in as an alternative between our normal meal of rice and also as a comfort food when we are not feeling well.  Anyhow, this rice porridge can be enjoyed any time you like, as a filling breakfast or as night time snack. Congee can be prepared in many ways with options of meat or seafood combined in. I normally stick to  plain congee served with two or three condiments at least. As plain congee by itself can be bland, condiments with salty and spicy flavors will  intensify and boost the contrast in taste.

Ingredients

For the congee

1/2 cup rice - washed and drained

1 inch ginger - sliced into thin stripes

4 cups water (or as needed depending on how diluted you like)

salt to taste

spring onions as needed - sliced thinly (for garnishing)

For the condiments

the veg:

200g french beans - remove strings and sliced thinly

6 garlic - crushed

2 tbsp oil

salt to taste

For the anchovies/ikan bilis & salt fish

200g anchovies - soaked, drained and snip into smaller pieces

salt fish as needed (soaked and cut into smaller pieces)

1 red chilly & 1 green chilly - sliced thinly

1 medium size red onion - chopped

1 tbsp taucu (fermented bean paste)

1 stalk spring onion - chopped

oil as needed

sugar and salt to taste

lime wedges to be squeezed on top

Method:

For the congee

Add all ingredients except spring onions into a pot.

Simmer and cook over low heat until the rice is soften (as per your liking in texture) and water is reduced. 

Either switch off or continue to simmer over low heat until serving time.

For the vege

Heat oil and when heated, add in the crushed garlic and give a good stir for just 1-2 mins.

Add french bean and salt to taste.

Continue to stir until beans are cooked.

Remove from heat.

For the anchovies/ikan bilis & salt fish

When oil is heated, fry salt fish until crispy, remove and keep aside.

Next do the same to the anchovies.

Remove excess oil from the same pan and leave about 1 tbsp.

Add in chillies, onion and tauchu.  Stir and fry for about 2-3 mins.

Add all other ingredients except lemon wedges and give a good stir.

Remove from heat.

To serve

Into a serving bowl, add rice congee and garnish with spring onions.

Serve with the condiments and lime wedges to be squeezed over the anchovies/ikan bilis.

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