This is a wonderful, tangy, spicy soup that sort of resembles split-pea. I sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
We've created a Pan-Asian version of the classic breakfast sandwich by combining lop chong sausage with nutty rice cakes and the ever-essential fried eggs.
Though endless versions of savory rice porridge (also known as congee) exist worldwide, I know this dish by its Cantonese name, jook. On Sundays my grandmother...