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Thursday, July 27, 2006

Superbowl on Goulburn, Haymarket, Chinatown

superbowl Goulburn

EDIT: Superbowl has now been replaced by Super Meal.

Sometimes there are days when you've had enough of rich heavy oily foods and you just want fat-free plain plain plain. That's when congee comes to the rescue.

Non-Asian colleagues don't seem to understand the allure of rice porridge. "Watery rice?", they ask with a nervous tremor. An eyebrow is raised and the question mark hanging in the air says it all. It's a bit like Vegemite though. Once you get the taste, you have it for life. And Vegemite in congee (try it!) is a flavour sensation that combines two favourites in one.

Preserved egg and lean pork congee

We headed to Superbowl Goulburn one day, sister restaurant to Superbowl on Dixon which I blogged about only a week ago. It was funny that there was a recommendation to have the preserved egg and lean pork congee, as that was exactly what I'd ordered before I'd even published that post.

This was in part because I'd been lured by the value-driven offer of the $8.80 set lunch menu, a carb-oholic's dream of cheap rice-based noshing.

In addition to my congee dish, I also received steamed rice noodles with shallots. Who needs to skimp on carbs?

rice noodles
Steamed rice noodle with shallot (scallion)

My lunch companion for the day had the har gow prawn dumplings which were poor imposters for the gems these should be. Oversteamed with excess water, these were swollen, gluggy, sticky beasts that made me weep with grief.

har gow
Har gow prawn dumplings

Much better was the hot and sour soup which was filled with mushroom, prawns and fluffy tendrils of beaten egg.

hot and sour soup
Hot and sour soup

Meanwhile I was busy alternating between mouthfuls of rice noodle (a little soggy but much helped by the sweet salty peanut sauce) and spoonfuls of heartwarming homestyle rice porridge congee.

Within the depths of my congee lake, ribboned with delicate trails of soy, lays treasure: preserved egg, also known as century egg or thousand-year-old egg. This Chinese delicacy traditionally arrives from eggs which are placed in a mixture of clay, ash, lime, straw and salt, and, contrary to their name, this process usually only takes a couple of weeks or months.

A good quality century egg has a white which is a transparent deep caramel colour, the yolk should be grey-green with an intense creamy flavour. The century egg in my congee was so-so, but it was tasty nevertheless.

century egg
Century egg

$8.80 Set Lunch from 11am - 5pm

Choose from:
  1. Sampan congee with steamed rice noodle with shallot or mixed vegetables
  2. Preserved egg and lean pork congee with steamed rice noodle with shallot or mixed vegetables
  3. Chicken fillet with Chinese mushroom congee
  4. Shredded lettuce and homemade fishball congee
  5. Fried handmade noodles Shanghainese-style in XO chilli sauce with steamed vegetables and oyster sauce
  6. Fried handmade noodles with shredded pork and pickled cabbage with steamed vegetables and oyster sauce
  7. Duo meat ball with rice noodle in soup
  8. Wonton with egg noodles in soup
    superbowl Goulburn entrance
    Superbowl on Goulburn Chinese Restaurant
    EDIT: Superbowl has now been replaced by Super Meal.
    39 Goulburn Street, Haymarket, Chinatown , Sydney
    Tel: +61 (02) 9211 1568

    Open 7 days 11am-2am
    Licensed, BYO Bottled Wine Only, Corkage $2 Person

    Related GrabYourFork posts:
    Superbowl Dixon Street, July 2006
    Superbowl Dixon Street, November 2004
    Superbowl Dixon Street, October 2004
    7 comments - Add some comment love

    posted by Anonymous on 7/27/2006 11:02:00 pm


    • At 7/28/2006 9:19 am, Anonymous Anonymous said…

      Yum. Honest good ol value chinese food. I'm going to have to get me some congee soon.

    • At 7/28/2006 9:51 am, Blogger Julia said…

      Ooh I'll have to try that combo soon, yum!

    • At 7/28/2006 1:28 pm, Blogger thekillereater said…

      a good favourite but it looks even better when you review it! Your photos always looks so good!

    • At 7/28/2006 5:22 pm, Anonymous Anonymous said…

      I like the congee in Superbowl, oh well, I've not really tried the other stuffs anyway :P

    • At 7/28/2006 5:56 pm, Anonymous Anonymous said…

      mmm noodley goodness! i must admit i dont particularly like the century egg altho i like salted duck eggs. my dad always gets extra extra century eggs in his congee

    • At 8/05/2006 12:24 am, Blogger Rachel said…

      Hey Helen, this place is definitely an old favourite of mine. Have you tried their handmade XO noodles? I really enjoy them. I can't get over how generous their servings of congee is.

      Hmm I noticed you didn't add in the 'secret ingredient' found in the making of century eggs. ;) Perhaps ignorance is bliss hey?

    • At 8/07/2006 11:50 pm, Blogger Rachel said…

      LOL Helen, thats good to know its just a myth ;) TGFW (Thank God for Wikipedia) !!


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