Saturday, July 26, 2014

Vegetarian Congee with sauteed turnip and tofu

Ingredients: (Serves two)
For congee:
3/4 cup rice
10 cups water
1 stock cube
1/2 tsp grated ginger
1 tsp salt
1 Tbsp soy sauce
1/4 tsp black pepper powder

1 tbsp sesame oil
1 turnip diced
1 bunch of spinach - finely chopped
1/4 tsp turmeric powder
1 tsp red chili powder

1/2 cup diced tofu
Soy Sauce
2 Tbsp roasted sesame seeds

1) Take a heavy bottomed pan and wash the rice. Add water, stock cube and bring it to boil.
2) Once it starts to bubble, reduce the heat and simmer for 45 minutes. Stirring it once every 10 minutes
3) Add ginger, salt, pepper powder and soy sauce. Continue to simmer for another 30 minutes until the rice half dissolves and becomes creamy in texture. Take care to stir every 5 minutes.

Sauteed turnip:
1) Heat sesame oil in a frying pan. Add turnip and fry for a minute.
2) Add 1/2 tsp salt, turmeric powder, red chilli powder and mix. Lower the heat, cover and cook for 2 minutes.
3) Add spinach and cook for 2 minutes

To serve:
Take 3-4 ladleful of congee in a bowl. Add 2-3 tbsp sauteed turnips on the side, diced tofu. Garnish with sesame seeds and soy sauce.


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