Comments on: Chinese Porridge Recipe (Congee with Dried Oysters and Chicken Recipe) http://rasamalaysia.com/chinese-porridge-with-dried-oysters-and/ Easy Asian Recipes Wed, 10 Mar 2010 04:01:39 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: salie http://rasamalaysia.com/chinese-porridge-with-dried-oysters-and/#comment-13923 salie Sun, 27 Dec 2009 21:01:43 +0000 http://www.rasamalaysia.com/wordpress/chinese-porridgecongee-with-dried-oysters-and-chicken-recipe/#comment-13923 pls. i would like to have a recipe of your congee w/ pork and dried oysters. i've always wanted to know how make that dish. every time i eat at dimsum, that's the first thing i order, but i don't get to go to dimsum place cuz it's an hour drive where i lived. i would appreciate it so much if u will share your recipe. thanks............... pls. i would like to have a recipe of your congee w/ pork and dried oysters. i’ve always wanted to know how make that dish. every time i eat at dimsum, that’s the first thing i order, but i don’t get to go to dimsum place cuz it’s an hour drive where i lived. i would appreciate it so much if u will share your recipe. thanks……………

]]> By: Nic http://rasamalaysia.com/chinese-porridge-with-dried-oysters-and/#comment-9081 Nic Mon, 23 Mar 2009 12:05:11 +0000 http://www.rasamalaysia.com/wordpress/chinese-porridgecongee-with-dried-oysters-and-chicken-recipe/#comment-9081 Sounds divine, yummy. Where are the methods/instructions? Assumed the rice/water/dried oyster & chic are to boil together? thanks :-S Sounds divine, yummy. Where are the methods/instructions? Assumed the rice/water/dried oyster & chic are to boil together? thanks :-S

]]> By: *快乐仙子* http://rasamalaysia.com/chinese-porridge-with-dried-oysters-and/#comment-7544 *快乐仙子* Sat, 08 Nov 2008 08:15:00 +0000 http://www.rasamalaysia.com/wordpress/chinese-porridgecongee-with-dried-oysters-and-chicken-recipe/#comment-7544 Mine kinda weird.... I love porridge. Just like everyone love to eat rice. I rather choose to eat porridge than rice nowadays. However, My favourite ingredients for porridge is pumpkin and chicken; dried scallop and dried mushroom; oyster mushrooms with seaweed...<br/>Kinda weird right? But I just love it.. Mine kinda weird…. I love porridge. Just like everyone love to eat rice. I rather choose to eat porridge than rice nowadays. However, My favourite ingredients for porridge is pumpkin and chicken; dried scallop and dried mushroom; oyster mushrooms with seaweed…
Kinda weird right? But I just love it..

]]> By: Anonymous http://rasamalaysia.com/chinese-porridge-with-dried-oysters-and/#comment-7091 Anonymous Fri, 19 Sep 2008 20:37:00 +0000 http://www.rasamalaysia.com/wordpress/chinese-porridgecongee-with-dried-oysters-and-chicken-recipe/#comment-7091 I love chicken congee when im sick. You really stepped up a notch with your congee with dried oyster and chicken recipe. I love chicken congee when im sick. You really stepped up a notch with your congee with dried oyster and chicken recipe.

]]> By: leo http://rasamalaysia.com/chinese-porridge-with-dried-oysters-and/#comment-2513 leo Mon, 21 May 2007 07:10:00 +0000 http://www.rasamalaysia.com/wordpress/chinese-porridgecongee-with-dried-oysters-and-chicken-recipe/#comment-2513 Yeah! Frog leg man! ahahah! And pork liver.. Yeah! Frog leg man! ahahah! And pork liver..

]]> By: Precious Pea http://rasamalaysia.com/chinese-porridge-with-dried-oysters-and/#comment-2498 Precious Pea Fri, 18 May 2007 05:56:00 +0000 http://www.rasamalaysia.com/wordpress/chinese-porridgecongee-with-dried-oysters-and-chicken-recipe/#comment-2498 I like paddy frog and wagyu beef which i blogged about recently. Slurps! I like paddy frog and wagyu beef which i blogged about recently. Slurps!

]]> By: Le Belch http://rasamalaysia.com/chinese-porridge-with-dried-oysters-and/#comment-2474 Le Belch Tue, 15 May 2007 09:05:00 +0000 http://www.rasamalaysia.com/wordpress/chinese-porridgecongee-with-dried-oysters-and-chicken-recipe/#comment-2474 Mmm.. the basic MUST have toppings on my porridge are quite simple.<br/><br/>A dash of soy sauce.<br/>A dash of pepper.<br/>Golden fried chopped garlic with the oil.<br/>Oooh, and that preserved black shredded olives that comes in those jars.<br/>MMM, GOOD!<br/>And for colour, a few ringlets of spring onions wouldn't hurt.<br/><br/>Good job on the blog!<br/>Le Belch. Mmm.. the basic MUST have toppings on my porridge are quite simple.

A dash of soy sauce.
A dash of pepper.
Golden fried chopped garlic with the oil.
Oooh, and that preserved black shredded olives that comes in those jars.
MMM, GOOD!
And for colour, a few ringlets of spring onions wouldn’t hurt.

Good job on the blog!
Le Belch.

]]> By: Jas http://rasamalaysia.com/chinese-porridge-with-dried-oysters-and/#comment-2473 Jas Tue, 15 May 2007 08:49:00 +0000 http://www.rasamalaysia.com/wordpress/chinese-porridgecongee-with-dried-oysters-and-chicken-recipe/#comment-2473 i luv mine with deep fried "ikan billis" d tiniest kind, pork/chix floss, pototoes/carrot/cabbage...ah.. congee d best :) i luv mine with deep fried “ikan billis” d tiniest kind, pork/chix floss, pototoes/carrot/cabbage…ah.. congee d best :)

]]> By: may http://rasamalaysia.com/chinese-porridge-with-dried-oysters-and/#comment-2463 may Sun, 13 May 2007 15:19:00 +0000 http://www.rasamalaysia.com/wordpress/chinese-porridgecongee-with-dried-oysters-and-chicken-recipe/#comment-2463 Eee...<br/><br/>Wished I never asked. Eee…

Wished I never asked.

]]> By: Rasa Malaysia http://rasamalaysia.com/chinese-porridge-with-dried-oysters-and/#comment-2462 Rasa Malaysia Sun, 13 May 2007 14:16:00 +0000 http://www.rasamalaysia.com/wordpress/chinese-porridgecongee-with-dried-oysters-and-chicken-recipe/#comment-2462 Pablo - thanks for the tips...I tried before and nuked too much it became too hard. LOL. <br/><br/>Babe - No lah, I have 4 wisdom teeth but it doesn't mean I have wisdom. LOL. I don't know why they are called wisdom teeth to begin with. <br/><br/>Msiangirl - pig intestines in porridge...bravo, you are a true Malaysian girl.<br/><br/>Hakka house - yes, dried scallops give that great sweetness, but let me tell you this story later about dried scallops... ;)<br/><br/>WC - I am already better and am eating in Beijing now. LOL.<br/><br/>Kok - aiya, you don't know what you missed out...you must have had bad dried oysters...high quality dried oyster are so good. <br/><br/>Lyn - yes, preserved Chinese pickles are the best...if only the western version ones taste more like those. :P <br/><br/>Keropok - Bak hoo...OMG, I almost forgot...that's awesome with porridge, you are right!<br/><br/>Panda - thanks for your hugs. :)<br/><br/>BSG - I am already too wise beyond my age so I do not need wisdom teeth...too pandai also no good. LOL!!!!!<br/><br/>Tummythoz - aiyo, like that also scared. You got yours pulled / extracted already not? Hehe. <br/><br/>PE - wow, century eggs...you know your porridge. Hehe. <br/><br/>Andaliman - you should try dried oysters...they are great as a flavoring agent for soup and porridge. I absolutely love them.<br/><br/>Lannie - I never tried porridge with yam/taro, sounds intriguing as I love yam soooo much! Share the secret 3-generation recipe please? ;)<br/><br/>May - OK, drum roll please? My brother used to work in China and he told me that some Chinese food processors make fake scallops with snakes! He saw that with his own eyes...I am not kidding!!! He said they peel the skin of the snakes off, then pull out their little bones, and then cut them up and dry them. Think about it...the snake flesh is creaming white and scallops too. After they are dried, you can't tell as snakes are supposed to taste good too hence people use snakes to cook soup in China. So that's my scary story...<br/><br/>Eatdrinknbmerry - you certain love your porridge. Slurp slurp. Pablo – thanks for the tips…I tried before and nuked too much it became too hard. LOL.

Babe – No lah, I have 4 wisdom teeth but it doesn’t mean I have wisdom. LOL. I don’t know why they are called wisdom teeth to begin with.

Msiangirl – pig intestines in porridge…bravo, you are a true Malaysian girl.

Hakka house – yes, dried scallops give that great sweetness, but let me tell you this story later about dried scallops… ;)

WC – I am already better and am eating in Beijing now. LOL.

Kok – aiya, you don’t know what you missed out…you must have had bad dried oysters…high quality dried oyster are so good.

Lyn – yes, preserved Chinese pickles are the best…if only the western version ones taste more like those. :P

Keropok – Bak hoo…OMG, I almost forgot…that’s awesome with porridge, you are right!

Panda – thanks for your hugs. :)

BSG – I am already too wise beyond my age so I do not need wisdom teeth…too pandai also no good. LOL!!!!!

Tummythoz – aiyo, like that also scared. You got yours pulled / extracted already not? Hehe.

PE – wow, century eggs…you know your porridge. Hehe.

Andaliman – you should try dried oysters…they are great as a flavoring agent for soup and porridge. I absolutely love them.

Lannie – I never tried porridge with yam/taro, sounds intriguing as I love yam soooo much! Share the secret 3-generation recipe please? ;)

May – OK, drum roll please? My brother used to work in China and he told me that some Chinese food processors make fake scallops with snakes! He saw that with his own eyes…I am not kidding!!! He said they peel the skin of the snakes off, then pull out their little bones, and then cut them up and dry them. Think about it…the snake flesh is creaming white and scallops too. After they are dried, you can’t tell as snakes are supposed to taste good too hence people use snakes to cook soup in China. So that’s my scary story…

Eatdrinknbmerry – you certain love your porridge. Slurp slurp.

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