Ahh…another tube appearance. (While I’m challenging myself, I might as well go all out, neh?) Can wait to try it! If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. They've always tasted the same and texture is the same. So kind of you to share the recipe. Thanks so much. Hahaha…. It is typical in HK where u get impatient/rude staff. The egg white becomes gelatinous, like the texture of jello with a very little taste. Really, any of those things could have affected the taste center of my brain. BTW, I loved jook with pei dan and deep fried crispy intestines!!! Actually, I used a thermal cooker (also known as vacuum pot) to cook congee. . Jaden, you really know how to get people hooked to your talent. you’re such a down-to-earth woman by the way you’re replying back to each comments in your blog, i love you! Add the whole egg, then immediately turn off the heat. It’s a beautiful piece, really capturing my personality – I even GIGGLE in the show!! Oh my god! Do the eggs have to be cooked for 40 minutes, or is it okay to add it at the very end to heat it just prior to eating? Maybe not. Love congee. Side note: I ordered the congee when I was hungover once. For making best congee, I learned a trick from my mother-in-law. “My boyfriend and I decided to try this place out after hearing good things from friends and reviews on Yelp. your mom looked very sexy and i could see where you get your look *i’m not flirting with you, swear!*. What a great dish and nice way to warm up too. You do better in this setting than cooking live on AM tv. Here’s the superstar of the show – hot, sexy Xiao Long Bao recipe, Your email address will not be published. You’re on your way! BTW, though wine has a long tradition of enhancing the dining experience, beer and food pairing is a burgeoning art/enjoyment. The congee sounds wonderful…but I’m not so sure about those eggs. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes AP- The congee will thicken naturally with the starch in rice. Moreover it opens early (most HK places don't). Fry until ground beef is browned. I could just do with a raw egg at the bottom of the bowl, spooned over with hot warm congee to cook the egg while I eat the congee and egg . 1. Hi, You sexy, funny and delicious. WONDERFUL! BUAHAHAHAHH! I think I may have to add “fuck a fish chin” to my vocabulary. Congee is my all-time fav but all those without century eggs. Map updates are paused. There…” more, “ areas with different people standing nearby and so on. and hey, first glimpse of the hubby!!! I ‘m away frm home now and your congee has got me all nostalgic. BTW, I love “pai dahn.” My favorite too! Why do I like this? Or there will be a huge wait line. The century egg congee looks so creamy and yummy, just the thing I’d love to have for brekky right now! Pingback: Chao Bo (Vietnamese Beef Porridge) « ngocinabout. Full disclosure in regards to that awesome menu from your friend’s site: in college, after a night of carousing, I did indeed “fuck a bullfrog” and it really isn’t all it’s cracked up to be. I made Beef Congee last night and I am so glad I got the right taste… Only I used meat instead of beef because my mother does not like beef. =)Thanks!Karen. he’s a stud hahaha! I haven’t made this in years, and have never made it with beef, so I’m glad for the reminder.