Tuesday, August 04, 2009

The Art of Being a Creative Vegetarian No-Cook: Peanut and Lotus Root Congee

The Art of Being a Creative Vegetarian No-Cook! Let me share a little secret here, how to enjoy a piping hot Peanut and Lotus Root Congee, if you can’t find any Vegetarian Eatery offering this dish!

Very Simple. The trick is to get (take away) Peanut and Lotus Root Soup from a Vegetarian Stall. Next, in your own kitchen, take out ½ rice cup of washed and frozen rice grain. Throw the soup and rice grain into a claypot,bring to a boil and simmer for 10 – 15 minutes.
When the congee is ready, just garnish with some fresh coriander which is optional. Add pepper if desired.

What’s next ?- Eat directly from the claypot of course (save the task of washing another bowl, be nice to Mother Earth) ...

Do you need to be an expert in cooking? No, Everybody, even young kids can do this simple task! It is similar to cooking instant congee!

So, next time, if you find a stall that sell palatable Peanut and Lotus Root Soup, get some home and frozen it till you need to whip up a quick meal or when a cold or sore throat attack.

I got mine from Eight Immortals @ Causeway Point (Woodlands) – Horizon Food Mall, Level 5 @ S$3 for a big bowl.


Anonymous said...

Wowww, I must try to cook my own congee 1 fine day...

Is more or less water required to cook the congee in comparison to normal plain teochew porridge?

Just put washed & drained of water rice grain in freezer? Do we need to cover it?
Would overnite (abt 7 hrs) of frozen rice grain be too fragile? What is the ideal or max hrs that it can be kept in freezer?

Thank you!

a veg*n @ Blog*Spot said...


If you prefer Teochew rice porridge, use cooked rice and boil together with the soup till it reaches the texture you prefer, very fast. Put in the rice first, then pour the soup or water, to control the amount of water, it should be not be too much, cover the rice and a bit more ... if it is insufficent, you can add more later ...

For those gluey congee, use the frozen rice grain. Yes, you got it right, wash the rice grain and put in the freezer. Cover or not is optional, at least 2 to 2.5 hours in freezer, so that it is frozen like ice and when we take it out, the 'melt down' process help to break the grain fibre. Or you can try to break them a little prior to freezing it.

I often have some frozen rice grain in the freezer now, it can be there for 2-3 mths.

hope this helps :) let me know if you need more info.


Anonymous said...

Thanks, I only know how to cook plain porridge so is unsure how much water is required for congee? More or less in comparison?

Love your blog!

Thank you!!!

a veg*n @ Blog*Spot said...

No worries, when you play with it more often, you will soon discover all the secrets :)

Have a lovely day and thank you very much :)


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