VEGAN CONGEE - Thai Food Made Easy
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VEGAN CONGEE

VEGAN CONGEE

Vegan Congee

Vegan Congee

Serve:1

Ingredients:

120 gram                                 Cooked Thai Jasmine rice

10 gram                                   Dried Shitake mushroom

550 ml                                     Water

1/2 teaspoon                            Bouillon powder (Vegan)

1/2 teaspoon                            Soy sauce

1/2 teaspoon                            Truffle oil

1/2 teaspoon                            Fried garlic

5 gram                                     Grated ginger

1                                              Spring onion-finely chopped

1 pinch                                     Salt and white pepper

1 pinch                                     Sugar          

Method

-Soak the dried shitake mushrooms in 300 ml until soften. Usually, more than 1 hour or so.

-Boil the cooked Thai jasmine rice with the rest of water in a small saucepan until the rice softens or approx 20-25 minutes. Remove the pan off the heat.

-Use an electric blender to blend the rice until smooth. Put it back on the hob. Turn the heat to a low level.

– Add the grated ginger, dried mushroom and its water in the same pan. Season with bouillon powder, sugar, salt and white pepper. Bring it to boil.

-Put the soy sauce at the bottom of the serving bowl.

-Transfer the congee in the serving bowl. Garnish with fried garlic, spring onion and truffle oil. Serve immediately. 

 

 

Tips:

Congee is such a popular breakfast in Asia. It is light yet comforting. It can be gluten-free if you used the gluten-free soy sauce. 

-Wanting to know how to cook Thai Jasmine Rice? Check this blog to see why. 

– Take good care while cook this dish as the boiled rice can be very hot and bubbling.

 

 

Vegan Congee