Wong’s Kitchen
Welcome to The Wong’s Kitchen. We are a husband and wife, chef and cook duo, specializing in Chinese and Vietnamese cuisine.
We hope you enjoy our food adventures!
27/10/2020
This is congee, a chinese rice porridge dish. It can be eaten simply as a plain white porridge with toppings, or cooked with a range of ingredients for extra flavour.
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While this one may not look incredibly appetizing, it’s packed full of flavour. We like to make ours with a mix of sushi and glutinous rice for a smoother & creamier texture, and cooked in a duck bone and dried scallop stock. We also threw in some carrots for extra sweetness, topped with a poached egg, green shallots and flat leaf parsley. 👌
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What’s your favourite congee dish?
12/07/2020
Duck & bamboo, vermicelli noodle soup, served with a side of cabbage and herb salad in nuoc mam cham.
29/06/2020
Ingredients
- shallots (green onion)
- ginger
- 1 kilo of fresh fish (snapper, yellow tail brim or cod recommended)
- 3 tbsp. vegetable or canola oil
- Pinch of White pepper
- Pinch of chicken powder (or salt)
Soy sauce mixture
- 3 tbsp. seasoned soy sauce for seafood
- 1.5 tsp. sugar
- Dash of Chinese White wine
- Dash of Sesame oil
- Pinch of White pepper
- 1 tbsp. water