You´ll need:
- 500g rice
- 200ml coconut milk
- 500g beef bones (marrow) cut into 1-2cm
- 50g dried shrimp, (dry, fine, blended)
- 50g dried anchovies (dry, fine, blended)
- 200g beef cube (1cm x 1cm)
- 50g carrot (1cm x 1cm)
- 50g potato (1cm x 1cm)
- 100g red onion, sliced
- 20g garlic, sliced
- 10g cardarmon
- 10g cinnamon stick
- 20g halba mix
- 300ml oconut virgin oil
- 1 litre plain water
Method
- Wash the rice 3 times, strain and keep aside.
- Heat oil in stock pot, saute onion, garlic, beef bones and beef cube. Mix in halba, cinnamon stick, cardamom, dried shrimp and dried anchovies.
- Saute until fragrant. Add plain water and boil for 1-2 hours to get right flavour. Add water if desired.
- Put in potato, carrot and rice. Lower the heat to avoid burning the congee.
- Add coconut milk, coriander leaf, deep-fried shallots, spring onions and serve.
