Thai Food Made Easy | VEGAN CONGEE
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VEGAN CONGEE

VEGAN CONGEE

Vegan Congee

Vegan Congee

Serve:1

Ingredients:

120 gram                                 Cooked Thai Jasmine rice

10 gram                                   Dried Shiitake mushrooms

550ml                                     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 shiitake mushrooms in 300ml of water until softened. Usually, more than 1 hour or so.

-Boil the cooked Thai Jasmine rice with the rest of the 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 mushrooms and its water in the same pan. Season with bouillon powder, sugar, salt and white pepper. Bring it to a boil.

-Put the soy sauce at the bottom of a 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 a gluten-free soy sauce. 

-Wanting to know how to cook Thai Jasmine rice? Check this blog. 

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

Vegan Congee