1 1/2 cups jasmine rice
10 cups water
3 chicken stock cubes
1 tbsp oil
1 single garlic clove, finely sliced
500g green banana prawns, peeled and roughly chopped
1/2 bunch choy sum, chopped
1 tbsp kecap manis
1 tbsp fried small red onion (bawang goreng)
1 tsp galiko chilli, to serve
1 Rinse the rice under running water until the water runs clear. Place the rice, water and stock cubes in a large heavy based saucepan and bring to the boil over a moderate heat. Reduce the heat to low and simmer, stirring occasionally for 1 hour or until the rice breaks down into a porridge and thickens.
2 Heat the oil in a wok over a high heat. Add the garlic and toss over the heat for 30 seconds. Add the prawns and stir fry for about 3 mins or until just cooked.
3 Place the choy sum in a heatproof bowl and cover with boiling water for about 2 mins. Drain and refresh under cold water.
4 Serve the congee topped with a little choy sum, the prawns and drizzle with kecap manis. Sprinkle with the fried onions and serve with a small dollop of chilli.