Specifications

E – 12
Rice Menu Menu Guide
MENU QUANTITY PROCEDURE
Rice
Serving (s) Rice Water
1 serve (1-2 persons) 150 g 240 ml
2 serves (3-5 persons) 300 g 480 ml
1-2 serves Wash rice until water runs clear.
Place rice and water into a deep casserole
(about 2
) and soak for 30 mins (stir rice a
few times during soaking).
Stir and cook with cover.
After cooking, stir lightly and stand for
5 mins with a cover.
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•
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•
Congee
Serving (s) Rice Water
1 serve (1-2 persons) 50 g 750 ml
2 serves (3-5 persons) 80 g 1400 ml
1-2 serves Wash rice until water runs clear.
Place rice and water into a deep casserole
(2
for 1 serve, 3 for 2 serves) and soak for
30 mins (stir rice a few times during soaking).
Stir and cook uncovered.
After cooking, stir lightly and stand for
5 mins.
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•
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Menu Variation
eg:
★
Congee with Pallock Fish and Peanuts
Ingredients: 100 g Pallock fi sh (fried; chopped)
(3-5 persons) 50 g Peanuts
1 slice salted turnip (chopped)
3 spring onions (chopped)
NOTE: The ingredients can be added just after fi nish, with salted turnip and spring
onions as garnish and sprinkles on top.
★
Congee with Salted Pork and Preserved Duck Eggs
Ingredients: approx. 230 g (
1
/2 lb) lean pork (chopped)
(3-5 persons) 2 preserved duck eggs (diced)
NOTE: The ingredients can be added 10 min. before fi nish.
Porridge
Serving (s) Rice Water
1 serve (1-2 persons) 100 g 1200 ml
2 serves (3-5 persons) 160 g 2200 ml
1-2 serves Wash rice until water runs clear.
Place rice and water into a deep casserole
(2
for 1 serve, 3 for 2 serves) and soak for
15 mins (stir rice a few times during soaking).
Stir and cook uncovered.
After cooking, stir lightly and stand for
5 mins.
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•
•
•
Menu Variation
You can enjoy the variation by putting some ingredients into Porridge just after fi nish or 10 mins before
fi nish.
eg:
★
Chicken Porridge: 200 g Chicken (cut small pieces, precooked)
(3-5 persons) Spring Onion, cut 3 cm long
★
Fish Porridge: 250 g Fish (precooked)
(3-5 persons) 2 slices Ginger (cut into stripes)
NOTE
1. Water temperature should be about 20°C at initial cooking.
2. 1 tael=38 grams.
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