San Pyoke - Burmese Congee

 

San Pyoke

This congee or rice porridge brings back memories of our childhood in Rangoon, Burma (now known as Yangon, Myanmar). Rice is cooked for hours in water or chicken broth until silky and creamy and it's the most comforting thing to have when sick in bed with the flu. Here I have made a basic congee using catfish nuggets then garnished with celery leaves, pickled mustard leaves, tomatoes and balachaung, a dried shrimp condiment.

Ingredients

1/4 cup rice, washed and drained

2 cups water or chicken broth

1/4 lb. catfish nuggets

1" knob ginger, minced

4 garlic cloves, minced

1 small tomato, minced

2 stalks green onions, minced

2 leaves pickled mustard greens, minced

1 celery stalk, minced

salt to taste

1/4 tsp. Ajinomoto

Directions

1. Combine all ingredients in a saucepan and bring to a boil over high heat.
2. Reduce heat to medium and simmer for 90 minutes.
3. Adjust salt to taste and serve.

The consistency of the congee should be thick and creamy.