Page 144 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Congee with Fresh Lily Bulbs and Beancurd Sheets
(Serves 4, 1 large bowl each)
NUTRIENT ANALYSIS
(per serving)
Energy: 184 kcal
Carbohydrate: 38 g
Protein: 5 g
Fat: 1 g
Cholesterol: 0 mg
Dietary fibre: 0.6 g
Sodium: 151 mg

INGREDIENTS: METHOD
• Fresh lily bulbs 2 pieces (~100g) 1. Rinse and soak the fresh lily bulbs
• Dried beancurd 1 piece (~20g, until soft. Tear into small pieces.
sheet 28cm x 15cm) Drain and set aside.
• White rice ½ cup
• Red rice 4 Tbsp 2. Soak the beancurd sheet until soft.
• Water 10 cups Tear into small pieces, and set aside.

SEASONING: 3. Rinse the white rice and red rice.
• Salt ¼ tsp 4. Boil up the red rice, white rice and
beancurd sheet in a pot of water at
high heat. Cover the pot, leaving a
small gap for the steam to escape.
Once it boils, turn to medium-low
heat and cook for 30 minutes. Put in
a tablespoon to prevent ingredients
from sticking to the bottom of the pot
and burnt.
5. Add in the fresh lily bulbs and let
them simmer for another 10-15
minutes. Season with salt.

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