皮蛋瘦肉粥 (Pei Dan Sau Yuk Juk)
皮蛋瘦肉粥 (Pei Dan Sau Yuk Juk)
It's been pretty cold out lately in the Bay Area with much needed rain. There's always something about the rain that makes me want crave the simplest of foods that bring me back to my childhood. If you grew up as Cantonese as I did, then you would understand the nostalgic smell of Juk or rice porridge that permeates through the air in the house. There are SOOO many variations of Juk but the one that comes to my mind first, and probably the most common of them all, is the century egg and pork rice porridge.
Note: Sorry for the lack of pictures! The idea of a blog for the ingredients and instructions came after I originally cooked and posted. In the future, I'll try to document everything I do and support it with pics!
Ingredients:
Extremely simple. All you need are:
Century eggs/Pei Dan/皮蛋 - 1
Lean pork/Sau Yuk/瘦肉 - 1/2 lb
Rice - 1/4 cup
Water - ~3 to 3.5 cups
Directions:
1. Wash the rice in the pot or a separate bowl. After you finished washing the rice, put the rice into the pot (unless you washed it in the pot), and fill the pot with the water.
2. Turn heat on high until the rice starts to boil. You will know when it boils when you see the rice start jumbling all around. When it reaches that point, lower the heat to a medium/medium high. You want the rice to still be moving around, but not as rapidly as when it is boiling. place a chopstick on the ends of the pot so the lid can rest on them. If you cover the pot completely, the starch in the rice will cause it to bubble over. To prevent it, you want to prop up the lid with the chopsticks while its still covering the pot.
3. Set a timer for 30 mins. In the meantime, start prepping the pork slices/bits.
Optional Pork Prep:
Although you can leave the pork as is, if you want to flavor or season the pork, you can add salt and pepper. If you want, you can also add shaoxing rice wine and sugar, but avoid soy sauce or any sort of darkened sauces that may alter the color of your porridge. Then again, its all preference. I like to keep my Juk as pearly white as I can :).
The sizing of the pork is also however you like to cut it, some people like to cut them in small chunks, some like slivers. its whateeeever you like.
4. When the timer is done, put in the pork and set the heat back to high until it just starts to boil. Reduce the heat back to medium/medium high and set a timer for another 25 minutes.
Century egg prep:
Crack and peel the egg shell and slice to however size you like. Do not get curious and smell the egg... fair warning...
5. After the 25 minutes, stir to see the consistency of the Juk. If you like it thicker, you can let it simmer for another 15 minutes or so then add the egg, if you like it a little more thin, then you can add in the eggs now and let it cook for another 10 minutes.
6. Stir until you have your desired consistency. After that, you're pretty much done! You can add some optional green onions, ginger, cilantro, or whatever you like to taste.
This recipe only makes about 2 servings. If you want to cook larger servings, you can just double the amounts to whatever you need. 1 cup of rice generally needs about 6 cups of water, so you can do the math from there to figure out larger portions.
Happy cooking!
It's been pretty cold out lately in the Bay Area with much needed rain. There's always something about the rain that makes me want crave the simplest of foods that bring me back to my childhood. If you grew up as Cantonese as I did, then you would understand the nostalgic smell of Juk or rice porridge that permeates through the air in the house. There are SOOO many variations of Juk but the one that comes to my mind first, and probably the most common of them all, is the century egg and pork rice porridge.
Note: Sorry for the lack of pictures! The idea of a blog for the ingredients and instructions came after I originally cooked and posted. In the future, I'll try to document everything I do and support it with pics!
Ingredients:
Extremely simple. All you need are:
Century eggs/Pei Dan/皮蛋 - 1
Lean pork/Sau Yuk/瘦肉 - 1/2 lb
Rice - 1/4 cup
Water - ~3 to 3.5 cups
Directions:
1. Wash the rice in the pot or a separate bowl. After you finished washing the rice, put the rice into the pot (unless you washed it in the pot), and fill the pot with the water.
2. Turn heat on high until the rice starts to boil. You will know when it boils when you see the rice start jumbling all around. When it reaches that point, lower the heat to a medium/medium high. You want the rice to still be moving around, but not as rapidly as when it is boiling. place a chopstick on the ends of the pot so the lid can rest on them. If you cover the pot completely, the starch in the rice will cause it to bubble over. To prevent it, you want to prop up the lid with the chopsticks while its still covering the pot.
3. Set a timer for 30 mins. In the meantime, start prepping the pork slices/bits.
Optional Pork Prep:
Although you can leave the pork as is, if you want to flavor or season the pork, you can add salt and pepper. If you want, you can also add shaoxing rice wine and sugar, but avoid soy sauce or any sort of darkened sauces that may alter the color of your porridge. Then again, its all preference. I like to keep my Juk as pearly white as I can :).
The sizing of the pork is also however you like to cut it, some people like to cut them in small chunks, some like slivers. its whateeeever you like.
4. When the timer is done, put in the pork and set the heat back to high until it just starts to boil. Reduce the heat back to medium/medium high and set a timer for another 25 minutes.
Century egg prep:
Crack and peel the egg shell and slice to however size you like. Do not get curious and smell the egg... fair warning...
5. After the 25 minutes, stir to see the consistency of the Juk. If you like it thicker, you can let it simmer for another 15 minutes or so then add the egg, if you like it a little more thin, then you can add in the eggs now and let it cook for another 10 minutes.
6. Stir until you have your desired consistency. After that, you're pretty much done! You can add some optional green onions, ginger, cilantro, or whatever you like to taste.
This recipe only makes about 2 servings. If you want to cook larger servings, you can just double the amounts to whatever you need. 1 cup of rice generally needs about 6 cups of water, so you can do the math from there to figure out larger portions.
Happy cooking!
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