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Carried away..


By Bitter Sweet Flavours (Visit website)



Oh, I can't tell you how long my to do lists are. Baking and cooking has been one big long one. Sometimes I feel so lost waiting for my results. There's so much waiting for me to do and I'm busy. Busy with what? Busy procrastinating.

You could have just guessed why I am not blogging these few days..


I've been so carried away with a Taiwanese drama. I never liked Korean and Taiwanese drama. They were all of sad love stories, the same old thing - tearing lovers apart.. blah blah blah.
But once you step one leg onto the boat, it's impossible to pull it out. It's my current addiction. Especially when they put real handsome and pretty cast in it. I would have just forgiven myself because I can't tell how long have I not really sat down and catch up with dramas, or my favourite cartoons! I used to love watching cartoons on Sunday mornings. I kind of miss that feeling now.
Turkey isn't something I look forward to eat or have. If you would ask me, I'm more interested in the carcass which would make a good broth. My family never miss roasting turkey during near or after Christmas, but I wouldn't wait till Christmas to have em!

This recipe was modified from a blogger friend of mine. She had always been listening to my comments in her blog and she does the same too. I'm so sorry I have not left much comments in all of your blogs these days. Just to let all of you know, I still am catching up with your blogs.
Thankyou so much, Wendy for providing me this recipe I have requested :)



Scallop and Dried Oyster Congee

1 1/2 Cup rice, rinsed
3 Litres water (adjust according to preference)

25 pieces small dried scallops, rinsed, soaked (reserve water)
8 large pieces dried oyster, rinsed, soaked, sliced
1/2 inch ginger
1 century egg, diced
some ginkgo nuts

seasoning:
turkey carcass
salt to taste
white pepper

garnishing:
spring onions
garlic and sesame oil

Method:

Bring water to boil in a pot. Add in rice and turkey carcass, bring it to a boil, then add in ginger, dried oyster, gingko nuts and dried scallop together with it's reserved water.
Lower heat and continue to boil for about 1 hour until rice gain a smooth texture. Remove carcass.
Give congee a stir and add more water if porridge is too thick. Add in salt and century egg and cook for another 10-15mins.

Serve warm with some spring onions, a drizzle of sesame and garlic oil and soy sauce to taste.


Back to my taiwan drama.. now where was I..




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