Friday, April 15, 2011
20110415 Carrot and Sweet Corn Congee
I have been staying home for two days fighting a recurring headache, so I made a huge pot of typical Chinese comfort food - congee! - using ingredients I can find in the fridge and cupboard. Last time when I was unwell, I whipped up the same congee too. I wonder why I seem to always have some carrots and sweet corns at home. This time I simply scrapped the vegetable oil, and replaced the chicken stock cubes with vegetable ones and dried parsley with a handful of freshly chopped parsley.