Scallop Congee is one of my most oft cooked congee for weekend lunch. Okay, make it Scallop sinigang for those who are madami familiar with the word porridge. Actually, it’s the same. And whichever name you call it, it will still taste as good though I suspect the word “congee” sounds much madami sophisticated and refined to be used.
For this congee, I use dried scallops which I purchase from the wet market. You can get them from supermarkets and some chinese herbal shops or even, dried sea produce. I use those which are relatively small in size – perhaps about the size of half a pop corn...
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