Rice Based Food Art ~ Cute Totoro made of toasted seaweed layered on home cooked congee. Side dishes are Steamed Cod Fish 清蒸鳕鱼 and stir-fry assorted vegetables with egg in thick broth. This was specially made for my kid who loves Totoro.
My boy had ulcer and he wanted to have congee with seaweed for quick lunch before heading to classes. I cooked the congee in the morning and keep warm in the Thermos Shuttle Chef to serve for lunch and dinner later.
How I made it:
1. To cook congee:
Rinse and pre-soak the rice for 30 minutes. Add water and boil on high for 30-40 minutes. If using Thermos Shuttle Chef, boil on high for 10-15 minutes, transfer the inner pot to the outer Shuttle Chef, let the remaining heat continue to cook the congee.
100g Rice + Water, yield 2 servings. This is the basic measurement for reference. x2 for 4 servings ...etc..
2. Prepare side dish: Steamed Cod Fish 清蒸鳕鱼
|Flavourful and delicious Steamed Cod Fish 清蒸鳕鱼|
Tap this link to view our all times favourite << Easy Steamed Cod Fish Recipe 点击进入查看清蒸鳕鱼食谱 >>
3. Prepare side dish: Stir Fry Assorted Vegetables, use this recipe for reference:
Tap this link to view recipe << Stir Fry Broccoli & Prawns In Abalone Sauce 鲍鱼汁炒虾球西兰花 >> 点击进入查看食谱
When the congee is ready, scoop into a bowl.
|Place some toasted seaweed into a ziplock bag, smash into smaller pieces.|
|Layer the seaweed onto congee.|
|Make 3 holes using chopsticks. Carefully fill the holes with some congee.|
|Add other details using seaweed.|
|Cute Totoro congee is ready, serve warm with the side dishes.|
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