Archive for the ‘Breakfast’ Category


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Cantonese people call it jook. I just found out where the word Congee came from. It came from other asian countries.  That’s all I know. But we always called it jook, or rice porridge. It’s a chinese soup, with a thick gooey stock made from watered down rice cooked over a loooooong period of time. Using a crock pot is the BEST way to make it, on low heat, for 8 hours. I’ve tried making it on the stove, and the consistency just isn’t right.  It’s okay, but it isn’t like the consistency you’d get at an authentic Chinese restaurant. We eat it mainly for breakfast or brunch, but it can be eaten any time during the day, and especially if you’re sick, because it’s like a chinese chicken soup.  I always add chicken to mine, it gives it a lot more flavor.

Congee with Chicken (Serves 6-8)


  • 1 cup uncooked rice
  • 12 cups water
  • 1 medium chicken breast, fresh or frozen
  • 2 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 preserved duck eggs (century eggs), chopped (optional)

*cut all ingredients in half for half the servings.


1) Pour 1 cup rice into crock pot.  Add whole chicken breast, water, salt and pepper.


2) Cook on low for 8 hours. DO NOT STIR.


3) This is what it should look like when it’s done.


4) Remove chicken breast and shred with fork, put it back into the jook.


5) Add preserved duck egg into jook now. The images below show you what they should look like, so don’t panic if you crack them open and they are black, with crystallization patterns on the skin, and a creamy green yolk.




6) Serve jook with pork sung or chopped green scallions.


Amish Friendship Bread


This was THE LONGEST PREP TIME FOR A RECIPE EVER. Fortunately, I received a pre-made starter from a friend that was already 3 days into the 10 day prep. And I STILL think it was the longest time ever.  Was it worth it?  I’d say so. The bread is incredibly moist and sweet, and the texture and depth is nothing like the quickbreads I usually make.  I actually lost count how many days in I was, and some days I even forgot I had the starter. Luckily it all turned out really well, and I was even asked for the recipe.  Amish Friendship bread is like a food chain letter, you make a bread starter and pass it along to 3 friends, and they pass it onto 3 friends, and so on.  Does anything bad happen when you DON’T pass it to friends?  I have yet to find out…

* If you wish to not pass it along to friends and want the correct measurments for 1 batch, do the math yourself.  It was hard enough for me to do it, luckily I have a human calculator for a husband.

Amish Friendship Bread Starter

*Do not use metal bowl or utensils



  • 1 package active dry yeast
  • 1/4 cup warm water (110°F)
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1 cup warm milk (110°F)



1.      In small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.

2.      In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add milk.

3.      Slowly stir in warm milk and dissolved yeast mixture. Place mixture in gallon size zip-lock bag.  Consider this day 1 of the cycle.



Mounds Amish Friendship Bread – makes 2 loaves


Day 1 – Do nothing

Day 2 – Squeeze the bag

Day 3 – Squeeze the bag

Day 4 – Squeeze the bag

Day 5 – Add 1 cup each flour, sugar and milk

Day 6 – Squeeze the bag

Day 7 – Squeeze the bag

Day 8 – Squeeze the bag

Day 9 – Squeeze the bag

Day 10 – Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 1-gallon zip-lock bags, with 1 cup each for 3 of your friends and 1 cup for your own loaves. Give to friends with instructions for Day 1 to Day 10.


After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl.



  • 1 cup oil
  • 3 eggs
  • ½ tsp. vanilla
  • 5.1oz. box of chocolate pudding
  • 1 cup sugar
  • 2 cups flour
  • ½ cup milk
  • 1 ¼ tsp. baking powder
  • ½ tsp. baking soda
  • ½ cup chocolate chips
  • ½ cup coconut flakes



1)     Stir all ingredients by hand until well blended.

2)     Grease and lightly flour 2 loaf pans.

3)     Bake at 325°F for 1 hour (individual oven temps may vary). Cool 10 minutes, remove from pans.



Crêpes are surprisingly easy to make.  Think of them as thin pancakes, well, because they are.  I needed another excuse to eat my cream cheese and strawberries in the fridge, and I had a couple of pears laying around too.  So that’s when I decided to whip these up.  Crêpes can hold a variety of fillings, for example, you can make breakfast crêpes with sausage, egg and cheese, or dessert crepes with fruit fillings, or plain crepes with sugar and cinnamon sprinkled on top.  You can even mix cocoa powder into the batter and make chocolate flavored crêpes. The list goes on and on and on. 

Basic Crêpes (makes 8 )


  • 1 cup flour
  • 2 eggs
  • 1/2 milk
  • 1/2 cup water
  • 1/4 tsp. salt
  • 2 Tbsp melted butter
  • non stick pan
  • spatula
  • liquid measuring cup

For sweet dessert crêpes, add these 2 ingredients

  • 1/2 tsp. vanilla
  • 1/2 tsp. sugar


1.  In mixing bowl, mix flour and eggs.  Add milk and water intermittently stirring until well blended.


 2.  Add milk and water intermittently, stirring until well blended.  Add salt and butter, blend until consistency of very thin pancake batter.  It should look like this:


 3.  Lightly grease a small non-stick pan, heat on medium high.  Use a liquid measuring cup to pour exactly 1/4 cup of batter onto pan.  To cover surface with a thin layer of batter evenly, pour directly into middle of pan, then swish from the center out by tilting pan in circular motion.  Do not pour batter in zig-zaggy lines to coat surface quickly.  I did that the first time and it left gaps.

4.  Crepes should cook for around 1-2 minutes, until golden brown.  Use spatula to gently flip to other side.  Change heat back and forth between medium high to medium, if pan starts getting too hot and crepes are turing dark brown or burning.



Strawberries and cream cheese filling (makes 8 )


  • 10-15 strawberries, sliced
  • 1/2 package of cream cheese (4 oz.)
  • 4 Tbsp. sugar
  • honey
  • nutmeg


  1. Mix 1 tbsp. sugar into strawberries, until glazed
  2. Mix 3 tbsp. sugar into cream cheese, lightly drizzle honey and sprinkle nutmeg
  3. Spread cream cheese down middle of crepe, then layer strawberries on top of that.




Carmelized Pear filling (makes 8 )


  • 1/2 stick butter
  • 1/2 cup brown sugar
  • 4 large pears, peeled and sliced
  • 4 tsp. lemon juice


1.  Melt butter in skillet on medium high heat.  Add brown sugar, stir until melted (about a minute).

2.  Add pears and lemon juice.  Stir frequently until pears release liquid, and liquid becomes carmelized with brown sugar.  Take skillet off heat, let cool a bit before putting into crepes.