Fish Congee

Cooking congee in the rice cooker frees you up for other chores, making this the perfect breakfast option for those busy mornings. 

Serves 2 to 3
Prep Time 10 minutes,
      plus marinating time
Cooking Time 20 minutes 

Ingredients:

For the marinade  

1/2 tablespoon oyster sauce

1/2 tablespoon soy sauce

1/2 tablespoon sesame oil

1/2 tablespoon Chinese rice wine

white pepper, to taste

300 grams white fish fillet, sliced into 2-inch pieces
3/4 cup jasmine rice, washed
1/4 cup glutinous rice (malagkit), washed
4 cups water 
      (vegetable or chicken stock can also be used)
1 (1/2-cm) piece ginger, grated
salt, to taste

chopped green onions, fried wanton strips, 

      fried sliced shallots, and ginger strips, for topping

soy sauce, sesame oil, and white pepper, to taste

Instructions:

1  Make the marinade: mix together all ingredients in a medium-sized bowl.

2  Add fish and marinate for 10 minutes.

3  Place rice, water or stock, ginger, and salt in the rice cooker. Set to cook. Stir it once or twice.

4  After 10 minutes, add fish fillets. Let it cook until the rice cooker switches to the warm setting.

5  Divide congee among bowls. Sprinkle green onions, fried wonton strips, fried shallots, and ginger strips on top. Adjust seasoning by adding soy sauce, sesame oil, and white pepper.

Roasted Red Pepper Muffins with Feta

These savory muffins are a lovely addition to a Sunday brunch spread. Serve with softened cream cheese or garlic butter on the side. 

Yield 12 muffins  

Prep Time 10 to 15 minutes  

Baking Time 18 to 20 minutes

Ingredients

For the dry ingredients

1 1/3 cups all-purpose flour

1/4 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

For the wet ingredients

1/2 cup unsalted butter, melted and slightly cooled

1 cup buttermilk or sour cream

1 egg

3/4 cup chopped roasted red peppers

1/2 cup crumbled feta cheese

Instructions:

1  Preheat oven to 400°F. Grease and flour one regular-sized muffin tin (3-ounce cups).

2  Sift together all the dry ingredients.

3  In another bowl, stir together all the liquid ingredients.

4  Pour the liquid ingredients into the dry ingredients while stirring slowly. Mix only until the dry ingredients have been moistened. Do not overmix—an overly smooth batter will result in heavy muffins. Fold in the red peppers and half the amount of feta cheese (remaining cheese will be sprinkled on top).

5  Portion the batter into the tin. Sprinkle with the remaining feta cheese.

6  Bake for 18 to 20 minutes or until the tops are a light gold and a toothpick inserted into center of loaf comes out without crumbs.

7  Remove muffin pan from oven and let cool for 10 minutes. Remove muffins from the pan and cool completely on a wire rack.