Palm heart congee, scallops, black vinegar laver from From the Earth: World's Great, Rare and Almost Forgotten Vegetables (page 69) by Peter Gilmore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on September 02, 2021

    No, the recipe does not call for glutinous rice powder, it calls for crushed glutinous rice also known as broken rice. Powder would not work; broken rice is the secret for good congee or jook. This has a very clean flavor allowing one to taste the scallop, ginger, seaweed, and black vinegar both individually as as part of a balanced whole.

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