Yes, you heard it right. I have a neck for creating Franken-recipes. If you followed my instagram, you would have witnessed some of the epic disasters. You only learn by failing. And if you fail often, you learn much. This, however was one of those happy accidents that came from a calculated risk. Having fallen in love with steel-cut oats a week ago, I have been imagining possibilities with my new found ingredient.
Cooking steel-cut oats takes time. But thanks to social media, some friends have told me to soak them overnight for a quicker cooking process the next day. It totally works.
Steel-cut oats have a very different texture from rolled instant oats. Rolled oats takes just 2 minutes to cook in the microwave but they won't work the same for this particular recipe. Steel-cut oats have a similar tasting note and texture to brown rice. Only difference is that it is a lot more glutinous after cooking, without actually being a glutinous grain.
Congee is basic classic asian breakfast. We call it porridge but in the west, especially in Australia, it means oatmeal porridge. I've basically created a bastard child of the two. Not sure if I am the only doing this.
Century egg is one of those acquired tastes. You either love it or hate it. Like durian. But if you are true blue asian, chances are, you grew up with this black looking abomination. And you know this is good shit!
Treat steel-cut oats like you would any cooked rice and season it as you would any congee. The result is amazing. Does not leave you feeling bloated and actually is a healthy alternative. Except the century egg, perhaps. But that's debatable.
Just remember, use Steel-Cut Oats. Rolled/Instant oats will not give you the same results.
Century Egg Oats Congee
- 1 cup steel cut oats (soaked and drained)
- 3 cups boiling water
- 1 pinch of salt
- 2 Fresh Eggs, beaten
- 2 Century Eggs, peeled and chopped
- 1 tbsp Soy sauce
- 1 tbsp Chinese cooking wine
- 1 tbsp Oyster Sauce
- White pepper
- Shallots/Spring Onions
- Sesame Oil
- Pre-Soak oats overnight in fridge (or minimum 2 hours) and drain just before cooking.
- Bring 2 cups water to boil in a sauce pot.
- Add drained oats as water comes to a boil. Add a pinch of salt.
- Turn down to medium heat and let simmer for 10 minutes. Oats should thicken towards a glutinous state.
- Stir in soy sauce, chinese cooking wine and an additional cup of (preferably hot) water and let simmer for additional 5 mins.
- Stir in beaten egg, followed by chopped century egg.
- Turn off heat, drizzle with sesame oil, garnish with cilantro, shallots, sprinkle some white pepper and serve.
Serves 2 or more.
Congee has so many variations. I'm going to try with pork mince, fish and other asian congee varieties. I encourage you to franken-recipe with me. Let me know how you go in the comments section below!
Asian Australian food adventures in and out of the kitchen. Around the world. Like an oyster searching for it's pearl.