Sandakan, this little town where I live, is once known as "Little Hong Kong" because it flourished and prospered with the natural abundance of lumber wood. Although today's recipe has nothing to do with my place, it is a very nice Cantonese style congee suitable for anyone, especially delicious when taken hot.

Ingredients
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1. 1 cup of rice, washed and drained
2. half a cup of glutinous rice, washed and drained as well
3. 2 tablespoons of oil
4. 2 century eggs, cut into small pieces
5. 2 hard-boiled eggs, diced into small cubes
6. 2 salted eggs, mashed into shreds
7. 300g of meat, diced into small cubes
8. 2 tablespoons of shredded young ginger
9. 50g dried scallops, soaked in water and broken into pieces
10. 100g of dried oyster, soaked in water and cut finely

Seasoning ingredients
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1. 2 tablespoon of sesame oil
2. salt and pepper

Instructions
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1. Mix oil and the rice and glutinous rice in a big pot and leave it there for 10 minutes to let the oil soak into the grains.

2. Add 3 litres of water to the rice and boil it for 20 minutes.

3. Mix in the rest of the ingredients and continue to boil and simmer the congee on low heat for 20 minutes, or until it is cooked.

4. Season the congee and remove it from the stove. Optionally, you may garnish the congee with spring onions, fried shallots and finely shredded chinese celery.

I hope you enjoy this congee as much as I did on those cold rainy days!

For more awesome Malaysian delicacy and traditional recipes you can make from the comfort of your home kitchen, please visit http://malaysianrecipes.blogspot.com/.