A loose interpretation of my mum’s recipe goes like this:
Base:
Short grain rice onigiri – the Japanese sandwich. This time filled with cooked salmon flakes. Tasty and mega healthy breakfast.
The nori seaweed sheets can be pricey to buy in a regular supermarket. A pack of 8 sheets should go a long way to yield two Saturday breakfasts for two people, however. Oh and remember that while it comes very hard, dry and chewy out of the pack, it softens very quickly in the freezer or fridge to the point of perfect, soft, but strong wrapping.
I wasn’t quite aware of the wealth of sweet spring roll variations out there.
http://www.yummly.co.uk/recipes/dessert-spring-rolls
Having found myself with leftover spring roll pastry (the ubiquitous Tee Yih Jia brand) in the freezer and freshly cooked red kidney beans, I tried shallow frying a few pieces filled with a mixture of beans, honey, plus a bit of coconut milk (actually dissolved creamed coconut), sesame seeds and cinnamon.
http://www.google.com/search?q=tyj+spring+roll+pastry
For detailed instructions I consulted the famous Geefay family on YouTube.
Overall not too sweet, so a generous dusting of icing sugar on top seemed in order.
Congee takes a while to make, but it’s worth the wait. This vegetarian congee inspired by an Appetite for China post can be made with all kinds of vegetables (I used frozen mix of carrots, peas and brussel sprouts) and mushrooms.
http://appetiteforchina.com/recipes/recipes/vegetarian-congee
I used arborio rice, which is normally used for risotto, and it cooked just as nicely as regular short grain rice would.
Ingredients used:
1 cup arborio rice
2 cups stock
bunch of dried wild mushrooms
piece of ginger root
large handful of frozen vegetables
1/2 cup roasted salted peanuts
medium hot red chilli
white pepper for serving
The red chilli was added towards the end of cooking.
Snow in the Kitchen 