The Best Dishes Eater Editors Ate This Week
Easy Chinese Dried Scallop Porridge (congee) With Fish Paste
People tend to have strong preferences about congee. My grandmother made it thick and hearty, but I now prefer the thinner, lighter versions you get in Hong Kong. It's easy to adjust the consistency: if it's too thick, stir in more water; too thin, cook it longer.
I like to mix long grain and short grain rices (not glutinous rice, but the type used for Japanese and Korean cuisines), which makes the congee smoother. Yau ja gwai, often called Chinese doughnuts or crullers, come in pairs.
Dried scallops (conpoy) are expensive, but a little goes a long way. Buy the largest ones you're willing to pay for - the small ones are much tougher.
Fish paste is sold by Chinese fresh seafood vendors, who make it from carp and whatever types of fish were left over from the day before.
Reduce Food Waste With These 6 Top-Rated Overripe Banana Recipes
If there's one go-to recipe for ripe bananas, it's banana bread. Not only does the buttery, moist, sweet treat make use of up to three "very ripe bananas," but it also comes together with just a few standard pantry staples. And if you ever get tired of plain banana bread, you can make banana muffins or zhuzh up the recipe with chocolate chips and walnuts.
Recipe: Simply Recipes
Oats And Chicken Porridge Recipe
How to make Oats and Chicken Porridge
About Oats and Chicken Porridge Recipe: This recipe makes the perfect portion, enough to keep you full till lunch. High on protein, for those looking for both taste and health, this is the recipe for them. The crunch of brown onions is a perfect match for the savoury porridge.
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