Tyan's Photoblog
Local Dialect Cuisine(Cantonese):Sampan Congee
Posted by tyan (Singapore, Singapore) on 6 August 2008 in Food & Cuisine.
This series is dedicated to my dear sister,Uni,who think highly enough of my cooking to give me the hope that one day we can go into partnership to publish a recipe book together. Well, may not happen but hope keeps people alive!
This is also dedicated to my dear Hub and my 2 boys,who so far never complained about the food i lay on the table. It is not as if they have any choice, but thanks for looking like you enjoyed them,LOL!
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This is a Cantonese congee.
Cantonese Sampan Congee
Ingredients
150g fragrant rice
50g dried cuttlefish(pre-soaked in water)
75g pork
25g young ginger
some coriander
some spring onion
1 litre water
100g sliced snakehead(sheng yu)
50g cooked peanuts
Seasonings
1/2tbsp chicken seasoning powder
1/2 tsp sesame oil
1/2 tsp pepper
Marinade
1tbsp shallot oil
1/2tbsp salt
1/2tsp sugar
some light soy sauce
some corn flour
Method
1) Rinse rice then drain. Add shallot oil, salt and sugar to marinate for 20 minutes. Cut cuttlefish into pieces. Mince pork, add light soy sauce and corn flour and marinate for 1 minutes before moulding into small meat balls. Cut ginger into shreds. Chop coriander and spring onion.
2) Pour rice into a pot, add water and bring to a boil. Switch to low heat and cook for 45 minutes.
3) Blend in Seasonings, add meatballs,fish slices and cuttlefish and continue to cook for 3 minutes.
4) Add peanuts and ginger. Sprinkle coriander and spring onion on top before serving.
To go to the start of Local Dialect Cuisine series,please click here
@Nancy: In olden days,on the lychee trees-flanked river of the countryside west of Guangzhou,boat people on sampans peddled tasty prawn and fish porridge to tourists,hence,the name Sampan Congee. TOday ingredients like jellyfish,peanut crumbs, chopped spring onion and ginger shreds are added to enhance the flavour of congee.
Tricia from Melbourne, Australia
is it the same as 'lychee boat' congee?
i love congee. it's great comfort food for winter. (:
6 Aug 2008 9:23am
@Tricia: yes i think so because in olden days,on the lychee trees-flanked river of the countryside west of Guangzhou,boat people on sampans peddled tasty prawn and fish porridge to tourists,hence,the name Sampan Congee.Near lychee trees,so lychee boat?LOL
Viewfinder from Bradenton, United States
I love Cantonese cuisine, and think your recipe looks great in photo form. Some of the ingredients (esp. "snakehead" - a fish, I presume?) are things the average American store does not readily offer. I am wondering if a different fish would work as well.
6 Aug 2008 11:32am
@Viewfinder: i think snakehead is not common in your area,i think any white fleshed fish that doesnt 'mash' when sliced should do the trick.
Lorraine from Gatineau, Canada
Wow Tyan, I'm 99% vegetarian, but if you were cooking for me, I'm afraid that would probably stop and I couldn't resist, sigh, I love soup, I love your soup ;) except for the fish head, sorry, I just can't
6 Aug 2008 12:18pm
@Lorraine: hi babe,i could change the snakehead to something else,some fish that you dont mind taking.Snakehead is known for its 'healing' purposes and cooked for people who just had operation(but not immediately as they believe it will leave scars if taken straight after an op)
bwee from Singapore
looks yummy! sorrie tyan for my silly questions but where do u buy yr dried cuttlefish, snakehead and young ginger?? Does NTUC sell them? How is young ginger different fr old ginger? The picture of snakehead looks scary. U think cod fish is a gd replacement? btw ru a Cantonese??
6 Aug 2008 5:49pm
@bwee: yes my dear,NTUC sells dried cuttlefish,from the dried good section ogether with toa tow chye.snakehead may have to go wet market.young ginger NTUC has it.I think difference is young ginger not so strong and 'la(spicy)' if you know what i mean.cod fish is not good replacement,it will affect the taste.I think threadfin(kurau) is a good replacement.From NTUC also.GOod for children!
no i am not cantonese.I am afraid of them,esp cantonese women.But my husband is a cantonese!haha.I will reveal my dialect tomorrow!:)
Rabbit from Richmond, United States
mmm looks delicious - the orange cloth under neither goes so well with the dish - great choice for this shot!
6 Aug 2008 6:27pm
@Rabbit: yeah i liked the cloth too,i bought it for my ex students to decorate their classroom but never used it in the end:)
Monique from Netherlands
Looks very tasty! Have no clue what cuttlefish is, but snakehead?
Don't think I can buy these ingredients over here:)
6 Aug 2008 10:50pm
@Monique: yes infact i had difficulty finding some of the ingredients even at my side!:)
bronzebilly u.k. from Barry,Vale of Glamorgan, United Kingdom
Hey tyanmoon...Unclebilly popping in..I wish I had time for a meal...*-))
I hope the boys are liking my wordplay series...thanks for the encouragement,pal..there's more to come..I didn't think of them as educational..so,well spotted....
I liked your violet shower image ,that was a beauty ,m'lady...
Oh well..gotta move on..ciao
Unclebilly...
6 Aug 2008 10:55pm
@bronzebilly u.k.: thanks unclebilly.You are so busy you dont even have time for tea now!:)
Judy from Brooksville-Florida,, United States
Dear Ty, this is another very interesting recipe. Your fish and "snakehead (sheng yu)" are a bit strange on this side of the world, but the end result is no doubt, delicious.
6 Aug 2008 11:15pm
@Judy: thanks Judy,yes i think it is not common at your side,i can DHL you one if you like!:)
Rags from Plano, United States
I love the way the food looks. It looks really tasty!
7 Aug 2008 5:10am
@Rags: thanks,it is!LOL
Tse Min from Melbourne, Australia
congee!!! it's my all time fav comfort foood... now you make me feeling like having a hot bowl of congee!!
7 Aug 2008 6:16am
@Tse Min: just stretch into the screen!:)thanks for your encouragement!:)
Wayne from Melbourne, Australia
Oh this series is totally rocking my socks off! Thanks for sharing them Tyan!
Hope you've been well and if you do make a recipe book...let me know I'll be one of the first to buy a copy =D
7 Aug 2008 8:51am
@Wayne: that is very nice of you to say that..i'll give you a free interactive recipe CD for showing your support!:)LOL
Lorraine from Gatineau, Canada
Fascinating, soup please, lots...I can't wait to see what you have on today ;)
7 Aug 2008 10:59am
bwee from Singapore
Thanks for the info! btw y are u afraid of Cantonese women????
8 Aug 2008 6:01am
@bwee: because the cantonese women i know are very critical and always put people down,quite vehement with their words!But thats just my experience.Dont tell me you are cantonese!haha
bwee from Singapore
Nah...I am a Hokkien. I don't know many Cantonese women but those I know are quite ok leh. Hahaha... Anyway, never really think of ppl based on their dialect grp...these days they are all mixed up already!
9 Aug 2008 7:29pm
John from Hong Kong
I think you may like to soak ur rice first for abt 30 minutes. That will make it easier for the rice to boil to cantonese style congee and not teochew style porridge.
2 Dec 2009 4:32am
@John: thanks for the tip John,and it must be very good advice,coming from you!Thanks again!:)
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