Apr 8, 2025

Dried Anchovies and Pea Shoots Congee 小魚乾大豆苗鹹粥

I wouldn't have thought that the congee or the stock used here can be so umami-packed. Well, I did add the entire pack of dried anchovies plus 4 cups of chicken stock, but still surprised by its flavor. Yet the entire congee looks so healthy, indeed it is nutritous with all the veggies used. I can't ask for more, a healthy and balanced meal packed with flavors.


Dried anchovies and pea shoots congee 小魚乾大豆苗鹹粥 - 


Dried anchovies and pea shoots congee


Ingredients (about 5 to 6 portions)?

  • 2 loosely packed cups dried anchovies 小魚乾
  • 1 1/2 cups uncooked white rice (about 2 rice-measuring cups)
  • 4 cups chicken stock
  • 6 cups water
  • 1 bundle pea shoots
  • 1 medium carrot
  • 6 shiitake mushrooms
  • 2 to 3 tablespoons olive oil
  • Some salt
  • Some white pepper powder


How?

Rinse the uncooked white rice to wash away excess starch then set aside for later use.


Rinsing uncooked white rice

Trim the soft leafy greens of your choice. I used pea shoots here so I also tear some thicker stems to thinner strips. Peel and juilienne the carrot. Destem then slice the shiitake mushrooms.


Bring out a big pot, drizzle 2 to 3 tablespoons of preferred cooking oil then switch to medium heat. Once warmed up, add in dried anchovies and cook till slightly browned and aromatic.


Gently searing the dried anchovies

Pour in 4 cups of chicken stock along with 6 cups of water. Bring to a boil then keep the entire thing at a light bubbling stage for five more minutes. Skim-off any foamy bits on top throughout the cooking process.


Add in rinsed rice, also add in the carrot and shiitake mushrooms.


Adding rice, carrot, and shiitake mushrooms for the congee

Keep cooking till the rice reaches desired texture, also until the congee reaches desired soupy consistency. Mine took about 20 minutes.


Add in leafy greens and continue to cook till just wilted.


Dried anchovies and pea shoots congee

Taste and season with salt if needed. I didn't use any for my pot of congee here. But do add a few pinches of white pepper powder for a gentle hint of aroma. The congee is now ready to serve. 


Dried anchovies and pea shoots congee


I was going to use other soft leafy greens for this congee recipe, such as amaranth, some also call it Chinese spinach. However the vendor told me amaranth wasn't in season, so I changed to pea shoots instead. Ended up pea shoots work even better I think.


Dried anchovies and pea shoots congee

But don't let the choice of vegetable bothers you too much. As long as it's tender, I think even baby salad greens can be used here. Just remember don't cook the congee too long once you added the leafy greens. Try to preserve that vibrant green color even after plating. The longer you cook, the darker and "smushier" the vegetables will be.


Extended reading:


Apr 1, 2025

Mini Sweet Potato Casserole Topped with shredded cheese 起司地瓜燒

Regular sweet potato or the fancy Japanese purple sweet potato (murasaki imo), I was literally standing in front of these two options at the supermarket for a minute. Both can yield a sweet and smooth casserole for my little afternoon treat. What persuaded me in the end is that there was this one chunky sweet potato, just the right size, and that means I only need to peel this one single sweet potato only instead of many smaller purple variety.


Mini sweet potato casserole topped with shredded cheese - 


Mini sweet potato casserole topped with shredded cheese


Ingredients (for 2 big or 4 small servings)?

  • 560 grams sweet potato
  • 1 tablespoon unsalted butter
  • 2 teaspoons granulated sugar
  • 2 to 4 teaspoons heavy whipping cream
  • 1/8 teaspoon salt
  • 100 grams shredded cheese (mozzarella and Cheddar preferred)


How?

Peel and slice the sweet potato into chunks.


Sweet potato peeled and sliced into chunks

Steam the sweet potato till fork tender. Mine took about 30 minutes.


Once ready, use a fork to mash the steamed sweet potato, just like what you'd do with mashed potato.


Mashing steamed sweet potato with fork

After this first round of mashing, add 1 tablespoon of unsalted butter, 2 teaspoon of sugar, and 1/8 teaspoon of salt. Also start with 2 teaspoons of heavy whipping cream and mash till evenly blended with the sweet potato. 


Check the consistency, if seemed too thick, blend in more heavy whipping cream, up to 4 teaspoons total. Also do a quick taste test and see if more sugar is needed for your preference. Once all set, mash again through a wire sieve if not too troublesome. This will give you an even smoother texture in the end.


Mashing sweet potato paste through a wire sieve

Spread the sweet potato paste to ramekins, filled up to 80% full then top the remaining space with shredded cheese.


Adding shredded cheese to mini sweet potato casserole

Into the oven and switch to high heat. Bake till the cheese has been melted and slightly browned. Remove from the oven and serve right away.


Mini sweet potato casserole topped with shredded cheese

So on top of my initial hesitation between the regular sweet potato and the fancy Japanese purple sweet potato, I also had a hard time picking shredded cheese. My best choice would be mozzarella and Cheddar blend. However, I also have to look closer to the label and trying to get the most natural product as possible.


Mini sweet potato casserole topped with shredded cheese

That left me with only one option, shredded mozzarella. Even though milky and satisfying, but I definitely think with additional salty Cheddar, the sweetness from the sweet potato will become more pronounced. So it's up to you, I would still choose whatever healthier product as possible. Just keep in mind that if you can find great mozzarella and Cheddar blend, that's the way to go.


Savory way to enjoy sweet potato: