Seafood Congee Recipe

Before I go on further with my recipe, I would like to share something that happens to me a few hours ago. I was busy preparing dinner with my brother, then someone came knocking at my door. I went to peep at my door-hole and saw 2 teens at my doorstep. So the first thing came across my mind is that they are trying to selling some ice-creams or stuffs so I decided to ignore them. Errr everyone is doing that right?  A while later, the knocking goes louder and there's even someone banging at my door!!! I got so angry & couldn't keep my cool so I went to open the door, glare at them (it turns out they want to promote the air-con servicing for a company) and I slammed the door right at their face. Then I heard some vulgarities scolding outside. Look, if you gonna act like villain, you will get a villain reply back. ON YOUR FACE. #woosofstayingatHDB

Wondering TEENS these days act as a villain to earn some quick bucks or money will drop from sky and forgot about the manners?? I'm not trying to be judgmental, but how you present yourself and what you work as, reflects on how badly your parents are.

Anyway, 大人不计，小人过。

I've been going through the massive eating like buffet//steamboat for the past few days. Decided to make myself something light for the time being.... CONGEE EVERYDAY!!! =D Nothing fantastic la but it is my favorite comfort food that I know how to cook LOLOLOL

Looks Simple Right? Actually.. It's really simple!!!

Seafood Congee Recipe
Serve only 1

• 1/4 Cup of Rice (Soak for 1Hr)
• 8 Cups of Water (You can replace 2 cup for chicken broth for even more flavor) 
• 1 Teaspoon of Oil
• 1/2 Teaspoon of Salt 
• 10 Scallops
• 1 Teaspoon of Dried Anchovies (Ikan Bills)
• 4-6 Prawns (I prefer to peel of everything, shell & head)
• 4 Oysters (I don't usually add this. Leftovers from last night steamboat. Will add fish slices instead.)
• Ginger (Cut into small slices and optional to add this LOL I super hate ginger in my congee)

Method

Wash the rice accordingly, like 3 times. Maybe to0 much but MUM taught me that since young. =D Soak the rice with 8 Cups of water, 1 Teaspoon of Oil & 1/2 Teaspoon of Salt for 1HR. Then bring it to boil (About 5 MINS), throw in the scallop and ikan bills & shimmer down the heat to medium low until it reaches the congee consistency (About 30-40 mins). On and off you gotta keep on stirring it or else the congee will stick at the bottom of the pot. Drop the prawns & oysters and let it boil for only 2-3mins to ensure that they didn't get overcooked. Then turn off the heat and congee is ready to be served! 

Garnish with a trickle of sesame oil // pepper // chinese parsley as desired. ^.^