Porridge or congee is a refreshing light meal and can taken for breakfast as well. You can cook simple plain white porridge to go with small side dishes or even with leftovers from dinner. There are various types of porridge, like fish fillet porridge, pork ribs porridge, beef porridge, chicken white mushroom porridge while the century egg, dried oyster with minced pork porridge is widely served in dim sum restaurants. For today I am posting Seafood Porridge and with aromatics like chopped spring onions, ginger, pepper, sesame oil and cooking wine will certainly make this a gratifying and comforting meal. Seafood Porridge ~ 海鲜粥 Ingredients 160 gm fish fillet 160 gm prawns 20 gm dried scallops (dehydrated) 70 gm uncooked rice 3.5 cups water 1 Tbsp instant oats + 1/4 cup hot water Seasoning 1.5 tsp salt 1/4 tsp sugar 1.5 tsp sesame oil 1.5 tsp cooking wine a dash of pepper Garn...
The classic 'Victoria Sandwhich' .... an 'oldie' but certainly a goodie and have you ever wondered how it got its name? There's a history behind this Victoria sponge cake . It was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. A traditional Victoria sponge consists of jam sandwiched between 2 layers of sponge cakes, the top of the cake is not iced or decorated. If you wish to know more of this history, then read it from here . I've never had any formal lessons on dressing up a cake, so I just 'plaster' up the sides since there's extra chocolate mixture and I see no reason to waste! Sprinkle on some nibbed almonds, and there you are, a plain Jane no more! I would prefer to round this piece of yummy cake with a cup of hot tea, sit down, relax and enjoy! Victoria Sandwich Cake ~ 維多利亞蛋糕 Ingredients 4 eggs 8 oz butter/margarine 8 oz self-raising flour...