Congee (Rice Soup)
Congee is a Asian rice porridge. This savoury version below is called 'Arroz Caldo' in Philippino which literally translates to 'rice soup'. This is the perfect dish to warm you up on a cold morning or to have when you're trying to get over a cold since it is spiced with ginger, onion and garlic.
It's most often eaten as a breakfast but you can have it any time of day really.
2 blocks firm tofu (optional)
½ cup soaked and sliced shitake mushrooms
1 cup plain rice
1 small finely chopped onion
4 chopped garlic cloves
1 sliced ginger root
6 cups water or vegetable broth
2 Tbsp soy sauce
Salt and pepper to taste
1 Tbsp minced fried garlic
1 Tbsp chopped spring onion
1 finely chopped small onion
½ cup soy sauce
¼ cup vinegar or 2 limes
Pepper and sugar to taste
- Preheat the oven to 220°C.
- Cut the block of tofu in to quarters. Brush each piece with soy sauce and vegetable oil on all sides and place on a baking sheet. Bake until light brown, about 15 minutes, and then turn over and cook for another 10 minutes. Remove from oven and set aside.
- Fry the shitake mushrooms, season with soy sauce and pepper and then set aside.
- In a large non-stick soup pot over a medium heat, sauté the garlic, onion, and ginger in oil. Stir for a minute then add soy sauce.
- Add the rice and enough water and bring to boil. Continue cooking stirring occasionally until the rice is cooked (add hot water if necessary).
- Add half of the fried shitake mushrooms and season with soy sauce and pepper according to taste.
- For the sauce: Mix all the ingredients and serve together with the fried tofu and shitake mushrooms.
- Garnish individual bowls with spring onions, fried garlic and squeeze a little lime or lemon juice on just before serving.
- Serve the congee with the fried tofu, shitake mushrooms and the sauce.
Serves 2 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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