Let's bond over cucumber salad and egg congee
Welcome to my online kitchen! @viangn
It was fun spending some time with Eriko this morning. She was hungry, so I thought it'd be a good idea to make a comforting breakfast to show her my appreciation for letting me stay in the house. The weather was springlike; the kitchen was filled with light, and from where I cooked I could see the beautiful sunlight. Porridge and some refreshing salad always made a perfect combo for a day like this. Eriko devoured it with enthusiasm!
Open in Cookpad AppCooking Instructions
- 1
For the congee, we are going to use one small bowl of rice. Rinse the rice.
- 2
Put the rice in with 5 (same) bowls of cold water. You can use normal pot on the stove, but I'm using Instant Pot this time so I can make cucumber salad while waiting for the congee to cook.
- 3
Let it pressure cook for 40-50 minutes. The cooking of Instant Pot did not meet my liking, so I later switched to stove top and continued cooking a little more.
- 4
Cucumber salad: While waiting for the congee to cook in the instant pot, we prepare the cucumber salad. First, chop them in little pieces as such.
- 5
Using your knife, mash these pieces to get a lot of pickling sauce to seep into the little cracks!
- 6
Put them in a bowl and seasoning ingredients including minced garlic, fish sauce, sugar, vinegar, salt and chili flakes. The ratio of fish sauce: sugar: vinegar I used is 2:3:3, but adjust it to your liking!
- 7
Mix and let chill in the fridge before going to check how your congee is doing.
- 8
Back to the congee, once it has reached the consistency you like, season your congee with fish sauce, salt and sugar. Crack an egg, cover with a lid and let it cook for 5 minutes on low heat so the congee doesn't burn.
- 9
Put in a bowl, crack some pepper and enjoy it with your new friends!! <3
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