Congee Breakfast: The Jook’s On You
Call it congee. Call it jook. Call it whatever name you like. This delicious rice porridge has been a staple breakfast and comfort food for ages amongst Asian people of all persuasions. It’s also brilliant for babies and the elderly as well. Indeed, it’s easily adaptable for just about anyone. Blank canvas, is how it starts out. It’s such a universal foodstuff that many higher-end rice cookers have congee settings, so you can have your congee made ready automatically. No bleary-eyed stovetop navigation first thing in the morning if you’ve got one of those at hand!
Cooking with F1: Mee Jawa
Malaysia, not unlike a few other places on the F1 calendar, is a bit of a conundrum food-wise. Malaysian food incorporates so many external cultures that it can pose a bit of difficulty in narrowing down one’s choices.
Still, could you resist this Indonesian-style noodle soup? I obviously couldn’t. Follow the jump for more.
A Jawa. Not Mee Jawa. Do not confuse the two.
Seared Scallops with Garlic Butter Sauce
The best dishes are often the simplest. It’s a chicken and egg argument, at times; are you inspired to create a simple-yet-utterly-divine dish because you’ve found some amazingly fresh, beautiful ingredients? Or has your love of simple, clean, delicious flavors inspired you to seek out the best and freshest ingredients available? Either way, the end more than justifies the means.
I would walk to the ends of the earth for a plate of perfectly prepared seared scallops. Lightly caramelized garlic-butter sauce over the top just sends these over the edge in ways that cannot properly be expressed with mere words. If you don’t want to lick the screen right now, I can only conclude that you don’t like, are allergic to, or haven’t ever had good scallops. If the latter is the case, please try some at your earliest convenience—you’ll wonder how you’d never tried these delightful morsels before. 
Janaki
