Prepped! I decided to keep it simple so I could have more variety. If you’re subscribed to my newsletter, you will have gotten the full run down and the different ways I am making meals. Hope this gives you some inspo to keep ya healthy and on track!
Rice porridge, congee or bubur. No matter what you call it, it remains a bowl of comfort throughout Asia. Some like it plain, with meats or seafood. Others like it more dressed up with a dash of vinegar or shredded seaweed. Here at the palace we have five different types, but we want to know how do YOU like your congee?
This shredded pork dish was tasty but not what I expected; I thought it would be less saucy, more spicy, less sweet. It was good, don’t get me wrong, just not what I expected. I added chili oil, which bumped up the heat a bit. I did like the vinegar tang element. Next time I’ll try the 5-spice shredded tofu skin dish. #pork#chinesefood