This gently spiced turmeric rice porridge recipe with fried eggs in chilli oil makes comforting bowls of Southeast Asian inspired congee, brimming with flavour and texture, thanks to an array of garnishes, including fresh fragrant herbs such as coriander and dill, spring onions, crunchy pan-roasted peanuts, sliced green chillies, crispy shallots, and a sprinkle of … Read more
What to Cook this Week is a new weekly series that we’ll publish every Monday with suggestions for weeknight meals from the Grantourismo archives for the week ahead. Ideas might include dishes to make for upcoming holidays, meals we’re cooking at in our kitchen, and the odd recipe we’re testing that we’d love you to … Read more
Our hearty bacon and eggs breakfast congee recipe for this week’s edition of Weekend Eggs makes a comforting East-West savoury rice porridge that’s inspired partly by the classic Australian breakfast of bacon and eggs with sautéed mushrooms, and partly by Chinese and Southeast Asian breakfast porridges with pork and boiled eggs. This breakfast congee with … Read more
This Cambodian vegetable congee recipe makes a delicious, healthy vegetable-driven rice porridge or borbor in Khmer, with a base of kroeung, a Cambodian spice paste. Traditionally made in a pot on a clay brazier, over an open fire or on a gas burner, I’ve adapted the recipe for rice cookers. This is a vegetarian congee … Read more
This comforting Cambodian rice soup recipe with pork meatballs cooked in the congee is made with leftover rice. Called ‘borbor sor’ or ‘white rice porridge’ in Khmer, it’s one of several ways to make Cambodian congee. ‘White’ used here distinguishes it from rice porridges and rice soups made from the herb and spice paste kroueng … Read more