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disclaimer:
please be sure to adjust this recipe to your preference! i apologize for not having proper measurements.. i’m asian i don’t measure😂
oyster congee:
1. roast 1/2 cup-1 cup of rice on low for about 10 mins until light golden brown color. (the more rice you add the thicker the soup) be sure to stir rice frequently to avoid burning
2. roast onion, shallot & ginger and add to pot of water along w lemongrass (also add the rice from step 1)
3. cook on medium heat for ~ 45 mins, be sure to stir so rice doesn’t stick to the bottom
4. wash and cut oysters (if you want to use chicken add it in step 2)
5. optional: remove onions, shallots, ginger & lemongrass from pot
6. add oyster to pot, let cook for an additional 10 mins
7. season soup w grandma chicken seasoning powder (or chicken bullion) & rock sugar (or regular sugar)
8. garnish w green onions, cilantro, lime, peppers, chili oil, fried onions, and pepper!
shrimp toast:
1. wash & devein shrimp. cut into small pieces
2. add green onions, cheese & mayo
3. season w salt, pepper & garlic powder
4. spread shrimp mix on baguette
5. bake on 400 for 15-20 mins