I'm back!

I know I haven't been blogging for a little while, but I've been busy with school and everything that that entails. Plus, my family is on vacation and I have no one to cook for! Do you know how inconvenient it is too bake for 1... quite. Well, the other day I made Jook and decided that I was going to save gas by making my own Yar Char Kway. It actually turned out pretty well. Looking at the picture, it doesn't look brown enough to be YCK; but I remember reading somewhere that if the food you're frying becomes dark brown then that means it's actually soaking up the oil. If you fry the YCK just to the point where it is cooked (and still mostly white), then that's when all the water is evaporated and just before you start soaking up the greasy stuff. It tasted just like the real thing... I was pretty impressed. I got the recipe from Playing With My Food which also has a couple other recipes for YCK, using ammonia and Alum.

The Jook

1. Just your basic 1 cup rice to 8 cups water, boiling in a pressure cooker for a long time (it more or less depending on how mushy you like the rice).

2. Add in sliced ginger and let that soak in the congee for about 1 hour (longer if you enjoy it more flavorful.

3. Add in sliced century eggs, chopped green onion, salt (or chicken stock powder) and some shredded chicken (if desired).

4. Top with white pepper, fried garlic and green onions. Easy peasy.... Oh! and don't forget to eat it with your YCK!

I can't wait until my family comes back... I've been missing them for so long... 10 whole days :(