Congee is rice served "wet" in a broth with vegetables, tofu, meat, seafood, or poultry.
Congee is the Asian equivalent of Jewish chicken soup, perfect when the weather is cold and damp or you're fighting off a cold. Served in a variety of ways, depending on the country of origin or what's in season, the basic dish is made with cooked rice, a liquid, and flavorings. You'll find dozens of authentic, regional recipes in cookbooks and online, but in our kitchen "congee" is another way of saying repurposed deliciousness.
Whatever we don't eat at a Japanese, Chinese, Vietnamese, or Thai restaurant we bring home. Invariably, a container of rice is included along with the kung pao chicken, tempera shrimp and vegetables, stir fried beef with broccoli, or sweet and sour pork that we couldn't finish.
Reheating these dishes at home is one option, but transforming them into congee is better. For example, converting vegetable and shrimp tempura into an aromatic, deeply satisfying and delicious congee is one way this simple technique can turn left-overs into the best comfort food you've ever eaten.
Tempura Vegetable and Shrimp Congee
Traditional couscous has a home in the flavorful cuisines of North Africa. Tunisia, Morocco, Egypt, and Libya have perfected a small grained, steamed couscous that contrasts well with their spicy sauces. Preparing authentic couscous requires a steamer and considerable patience. The result, while delicious, is too time-consuming for most people.
“Foodie” vacations are usually to countries like France, Italy or China. But Jamaica? Sun, surf, music and, dare we forget, ganja, of course, but food? So how fabulous to find it is also a haven for some mighty fine dining.
Spicy and tropical flavors always transport my imagination to lush jungles or azure beaches belonging to more temperate climates. Mexican food in particular has that effect on me. At home whenever I want to add a south-of-the-border touch to recipes I reach for dried chiles. Ancho chile powder, made of ground dried poblano peppers, lends a smoky and earthy flavor to recipes (think of the many famous mole sauces). Combine it with lime juice and oil and you have the perfect Mex-like marinade for meat or fish. In this case it's shrimp, briefly marinated and then grilled. Paired with a fresh salsa, it's a summery dish that serves well as a quick appetizer when friends stop by.
Eggplants are some of the most unique and interesting vegetables. Many of us in the States are only familiar with the large and bulbous globe variety. But there are many more to be found elsewhere in the world. Eggplants, also called aubergines, are native to Asia with many different varieties found throughout the continent. Asian eggplants come in many different shapes, colors, and sizes. Some berries—as they are botanically referred to—are thin and long, others short and spherical. Colors range from white and green to purple and almost black with some even striped. A thinner skin and milder flesh make the Asian varieties much more prized than the oftentimes bitter globe.