Healthy Gourmet Burgers
(July-August 2008)
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| 26/6/1998 |
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Nutty Mushroom Congee Recipe by Peng
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Ingredients
50g peanuts, soaked overnight and skinned
25g soya beans, soaked overnight and skinned
25g soyameal crumbs
100g rice
50g fresh shitake or abalone mushroom, sliced thickly
1 tbsp mushroom sauce
2 coriander roots
45 mock chicken pieces, vegetarian (optional)
1.2 litres water
Salt
White pepper
1 tbsp sesame oil
15g young ginger, shredded
1 stalk coriander, cut into 1cm lengths
1 century egg*, chopped coarsely
1 salted egg*, boiled and chopped coarsely
Method
Place peanuts, soya beans, rice, soyamealcrumbs and water in a pressure cooker or slow cooker and cooktill all ingredients are soft. (If you are using a pressure cooker, it’ll take about 10 to 15 minutes.) Congee will look slightly yellowish in colour because of the soyameal crumbs.
Next, add the coriander root and mock chicken and continue to simmer for five minutes.
Then stir in the sesame oil, mushroom sauce and fresh mushrooms. Simmer for two more minutes and season with salt and pepper.
Turn off flame. Serve with ginger and coriander leaves.
* For those of you who are vegetarians but do eat the occasional egg, stir in the century egg or salted egg before switching off the fire. You will need to adjust the amount of salt if you are using salted eggs.
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