Beef Congee (Rice Porridge)

Thank you for all your votes!  Forever and always.  If you can, please keep voting.  Every 24 hours.  Until Friday.  It is a lot to ask, I know.  But I love ya for it.  Let me know when you vote and you could win some cookies.  

I have been wanting to make congee for forever.  For forevs.  I have had it in various strange situations, including on a camping trip.  A few summers ago, I went on this canoeing trip to the boundary waters in Northern MN.  It was actually my friends "hikelorette".  She wanted a wilderness experience before her HUGE Vietnamese wedding that summer.  The girls on the trip had varied levels of experience with camping.  Some had never even car camped.  Some were more experienced backpackers.  

Too soupy, but still delicious

We went during bug season.  And when I say bug season, it doesn't mean like you may want to bring along some bug spray.  It means you need full body protection, a bug net mask/hat, and Deet.  There were swarms of bugs flying around your personal bubble at all times.  Especially your face.  

One of my favorite parts of the trip was all the delicious food we had.  With all the Asian influence on the trip, we had a lot of Asian food, including congee.  It was the first time I had it and they made it very clear that the texture of our backpacking version was not correct.  That is why I love the Asian cultures.  They know their food.  They respect it.  It is just a big part of their lives.  

I chose to make this beef version of congee.  It was extremely amazing.  And I loved everything about it.  Even though it does have some Asian flavors, it actually felt like a comfort food for me.  I think it is ground beef and the starchiness from the rice that reminds me of the meals I grew up eating like meatloaf, beef stroganoff, swedish meatballs, etc.  But this is also extremely easy to make.  I guess it is more of a breakfast or lunch type dish.  However, it is great for dinner but definitely needs something else and probably a veggie (no veggies, ahhh!).  It is often made without meat and then there is some yummy meat served on the side.  

Let me discuss some of the Asian ingredients that you will (not) need to get at your favorite Asian grocer.  First, there is this crazy "Thousand Year Egg".  I pretend like I am an adventurous eater and I usually will try anything.  However, this is some egg that has been preserved in clay, ash, salt and lime for weeks to months.  Hmm.  I'll pass on that one.  The second, is the dried shrimp, which I have wanted to try for a while.  So, I did get some.  They are actually in the frozen section of the Asian Market.  They are also kind of disgusting.  Definitely edible.  And I did include them in my congee.  But I don't see the point of them, so I would skip them too.  This means that all the ingredients are very easy to find!  Last note, for me, it was a little soupy day one of making it.  But after it sat and was reheated for leftovers, it was the perfect texture.  But I liked both.  I wonder if I rinsed my rice too many times?  

Not worth it.

Beef Congee (Rice Porridge)

from Steamy Kitchen

1 cup raw rice

1/2 lb ground beef (marinated in 1 tbl soy sauce, 1 tbl cornstarch, 1/2 tsp Chinese cooking wine or dry sherry)

2 cloves garlic, minced

2 tbl dried shrimp (optional)

10 c water or stock

1 1/2 tbl soy sauce + ground pepper to taste

Toppings: minced scallions, cilantro, deep fried wonton skins, shredded ginger or Thousand Year Egg (optional of course)

Wash rice, drain and repeat 3 more times until the water runs clear. Marinate the beef for 10 minutes. Soak dried shrimp in 1/2 c hot water and drain.

Heat large stockpot over med-high heat with 2T cooking oil. When hot, add ground beef, dried shrimp and garlic. Fry until ground beef is browned. Add the stock or water, soy sauce and rice. Turn heat to high. When boiling, immediately turn heat to low. (If you want Thousand Year Egg – add it now) Simmer 40 min. Taste and adjust with more soy and pepper if needed.

(Servings: 5-6, Prep time: 15 min., Cook time: 40 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  9/10

Scot (taste):  7/10

Effort:  1/5

Dishwashing Effort:  1/5

Chicken Lo Mein

I am kind of relieved that all the election hullabaloo is over.  No.  Extremely relieved.

As you probably could guess, I am not exactly into politics.  Maybe I could be.  But I am so turned off by:

1.  The ridiculous amount of junk mail, flyers and stuff hung on my door.  

2.  The phones calls.  Oh...the phone calls.  And the millions of recorded voicemail messages.

3.  The radio and TV commercials.  All they talk about is why I should NOT vote for certain candidates.  All they taught me is that Ken Buck is super annoying.  

4.  And finally, the many people who came and knocked on my door and reprimanded me for not sending in my mail-in ballot yet.  (I mean, I guess I appreciate the citizen volunteer's hardwork...)

Election season makes me feel like I am in kindergarten.  Except I have 300 different moms, dads and teachers telling me what to do.  And making me feel bad for being the worst citizen ever.  

It makes me wish I could choose someone else to vote for me.  Then I realize that is exactly what I am doing by voting.  Dang.  Why does it have to be so hard?  Why can't they explain the issues in real life language?  I am a fairly educated person but I got a headache trying to read through all the issues.  Not to mention, I don't care much about them.  I don't care who is treasurer of the secretary of the city of the state OR if taxes should be raised .00004% for the people who have horse farms and make more than $98, 456 per year.  

Anyways, I voted.  But barely.  And I didn't even feel good about it.  

And I also made this Chicken Lo Mein.  And I did feel good about that.  Good transition!  Yes!  Score!

I found out the past weekend that Scot didn't know what lo mein was.  I mean he did but he didn't.  That is kind of always the story with him.  It makes me sad when I have made something for him and he doesn't remember (this is the way it is about 75% of the time).  But I usually get over it because I know it hard for him to remember all the new foods he eats.  Most of the things I have been eating all my life, plus I am obsessed with food, so I remember every detail about every crumb I eat.  Anyways, that is why I wanted to make lo mein for him.  This was a delicious recipe.  Much better than take out.  It is fresh, the noodles can be perfectly cooked, and there are a lot more veggies!  

Chicken Lo Mein

from Joy of Cooking

Stir together in a medium bowl:

  1 tsp cornstarch

  1/2 tsp salt

  1 tsp toasted sesame oil

Cut across the gain to make very thin slices (more easily done if the chicken is partially frozen):

  1 boneless, skinless chicken breast (about 6 ounces)

Toss in the cornstarch mixture and let marinate for 10 to 20 minutes. Stir together in a small bowl:

  1/4 cup chicken stock or broth

  2 tbsp oyster sauce

  1 tbsp soy sauce

  1 1/2 tsp sugar

Cook in a pot of boiling unsalted water just until tender:

  6 ounces Chinese egg noodles or spaghetti

Drain in a colander and cool under cold running water. Drain again and toss thoroughly with:

  1 tsp toasted sesame oil

Heat a wok or large skillet over high heat. When hot, pour in:

  1/3 cup peanut oil

Swirl the oil around the pan until very hot but not smoking. Add the chicken and stir-fry, flipping it in the oil to separate the slices, and cook just until white. Drain in a sieve or colander and discard the oil. Heat the pan again until hot. Pour in:

  3 tbsp peanut oil

Swirl and heat until very hot but not smoking. Add:

  2 heads of baby bok chop cut into 2 inch pieces

  3 scallions, chopped

  1 cup of shredded carrots

  1 cup of sliced mushrooms

Stir-fry until the vegetables are well coated with oil, about 45 second. Pour the stock mixture down the side of the pan; stir and cover to steam the vegetables in the sauce for 1 minute. Uncover, add the noodles and chicken, and stir and toss

for about 30 seconds. Add:

  1/2 cup bean sprouts

Stir for about 30 seconds. Serve immediately.

(Servings: 3, Prep time: 30 minutes, Cook time: 20 minutes, Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  3/5

Dishwashing Effort:  3/5

Pot Stickers

This might be my new favorite recipe on the blog. Did you know that pot stickers were originally created by accident? The chef of some ancient king accidentally steamed dumplings for too long, all the water evaporated and the dumplings stuck to the pan. They got all crispy and the chef didn't have time to remake them, so he served them to the king, who loved them! Well, that is what I heard on Arthur once (yeah, the cartoon). It must be true. Wikipedia does not confirm this story.

Now, I am not Asian. However, I am pretty sure I should be. I NEED to travel Asia and eat all the food in every country. I try to experiment at home, but I think it is always best to eat dishes made by experts first. I finally found an Asian market here in Boulder. I loved every second of it. And inch. I went yesterday and got so much good stuff (not really for this meal, btw): kimchi, mochi, sriracha, new toasted sesame oil (mine was like 7 years old...), and tons of other stuff for some dishes I am making in the near future. And it was so cheap! Smelled weird in there. And the lady seemed to hate life. But she was helpful. I can't wait until I need something again soon so I can go back.

This meal was just delicious. I had Scot help me fill the pot stickers because this makes 36! See video below for a little demo.

This recipe is very detailed, so I don't know that I have any tips. Oh yeah, one thing, these are best if you let them cool maybe 5-8 minutes before eating them. Since they are steamed/boiled, they are wicked hot on the inside. If you wait, they are much easier to eat. I served with the best dipping sauce ever (recipe below), sticky white rice, and snow peas (quickly boiled and tossed with soy sauce, rice vinegar and sesame seeds).

Pot Stickers

adapted from Thy Tran’s recipe in Fine Cooking Magazine via Food People Want

2 cups finely chopped napa cabbage

Kosher salt

12 oz. ground pork

8 oz. peeled, deveined raw shrimp, coarsely chopped

3 medium scallions, thinly sliced

3 large cloves garlic, minced

2 tablespoons Shaoxing (Chinese rice wine) or dry sherry

1-1/2 tablespoons grated fresh ginger

1 tablespoon soy sauce

2 teaspoon toasted Asian sesame oil

1/2 teaspoon granulated sugar

Freshly ground black pepper

36 very thin, 3-inch circular, store-bought pot sticker or gyoza wrappers

2 tablespoons peanut or vegetable oil

Make the Filling: In a medium bowl, toss the cabbage with 2 teaspoons salt and set aside for 30 minutes to shed moisture. Wring out in a clean kitchen towel to extract as much liquid as possible.

In a large bowl, combine the cabbage with the pork, shrimp, scallions, garlic, Shaoxing, ginger, soy sauce, sesame oil, sugar, and 1/4 teaspoon pepper. Stir until well mixed. Refrigerate for at least 20 minutes.

Fill the Dumplings: Spoon 1 to 2 teaspoons of the filling onto a dough wrapper, fold it in half, and make your first pinch at the center of the curved edge and then pleat toward the center on both sides to create a rounded belly. This wider shape allows the dumplings to sit upright in the pan and form a flat surface for browning.

Repeat with the remaining wrappers and filling. As you work, arrange the filled dumplings in a single layer without touching on large plates, so they don’t stick together.

Pan-Fry the Dumplings: Heat 2 Tbs. vegetable oil in a heavy-duty 10- or 12-inch skillet over medium-high heat until shimmering. Working quickly and in batches if necessary (adding more oil for the second batch if needed), arrange the dumplings belly side down in concentric circles starting from the outer edge. Cook until golden brown on the bottom, 1 to 2 minutes.

Pour in about 1/2 cup water or enough to come about a third of the way up the sides of the dumplings, bring to a boil, cover, and cook until all of the water has been absorbed, 2 to 3 minutes. Remove the lid, reduce the heat to medium, and continue cooking just until the dumplings are dry and crisp on the bottom, 1 to 2 minutes. Loosen the dumplings from the pan with a spatula.

Invert the pan over a plate to flip the dumplings, browned side up, onto the plate (or transfer with a spatula). Serve immediately with your choice of dipping sauce (see recipe below).

(Servings: 36 dumplings, Prep time: 1.5 hrs., Cook time: 45 min., Difficulty: Intermediate)

Dipping Sauce

1/4 cup soy sauce

1/4 cup rice vinegar

2-3 tbsp of honey

1/4-1 tsp of crushed red pepper flakes

Mix everything together. Taste and adjust as needed.

Printable Version

And, for fun, here is a little demo of Scot cheffin' up some pot stickers: