Authentic congee and rice rolls. That’s all there is n the menu. Of course, with different toppings and flavours.
The name, as you can tell, Niwan Rolls King. I think Niwan is someplace in Asia.
A restaurant doesn’t need 4 forks and 2 glass cups. Sometimes simple is best. And the chopsticks, bowl and spoon were plenty enough to use..at least for the dishes that we ate.
The place is rather small, only having tables that could fit a maximum of 4. Not really roomy but eh, it’s a fast food environment, sort of..
Expect the unexpected. Plain rice rolls. They might look unpleasant but ‘don’t judge a book by it’s cover!’
This may be the best fish congee I’ve had. But the fish had too many bones, and I couldn’t enjoy a spoonful without having to stop and pick out the bones. Also, it might have MSG, after the meal, I went home, very thirsty.
Deep fried sweet dough with assortments. This wasn’t too bad, but I might be biased, I’m not a fan of this…it’s just congee with different things thrown into it.
This is the vegetarian rice roll. I had this before, and it’s like eating the insides of fun guo . Crunchy.
Have you ever wondered how to make congee? Does it look hard..with all the ingredients and what not, or does it look like a Chinese-lookalike porridge dish?
Surprisingly, it’s really simple and requires a few basic already at hand ingredients: rice, oil and water. My dad watched a cooking show one day and the show was teaching its viewers on how to make the best congee. Oil was the magic ingredient Apparently, after the rice is washed (YES, we Chinese people like to wash our rice before cooking it), oil is added to the rice (somehow the oil breaks down the rice molecules, to help the rice break down when put in a pot of boiling water). Then the mixture is left for a minimum of 4 hours. Get a pot of boiling water (or broth) and throw the mixture of rice and oil and let it boil for hours, or until the rice breaks into pieces.
*Tip- when everything is added in the pot, use chopsticks and place in on either sides of the pot and then put the lid on, so there is a gap for the steam to escape. If this is not done, the mixture will boil over and you’ll create a mess on the stovetop.
*There is no exact recipe for this, at least, I was not told when growing up. Some people like their congee to be more thick while some may like it to be more watery-like consistency.
There are many ingredients you may add to your congee, because it is just water, rice and oil. It might taste bland, but some like it. Last time my family made congee, we added pig’s blood (this might sound disgusting to some, but it’s popular within the Chinese culture, at least, from where my family’s from). My dad also made fried noodles for dinner that day.
Congee with pig’s blood.
Chinese fried dough is also popular when eating congee. Top it off with green onions will make it 10 times better.