Vegetable Congee (Bubur)

Vegetable Congee

I had this for breakfast last week as an alternative to English fry-ups and muesli.

Ingredients:

1 cup of rice

1 medium carrot (peeled and  finely chopped)

1 medium potato (peeled and finely chopped)

1 celery stalk (finely chopped

1 cup of coconut milk

1 whole onion (sliced into half moons)

1 tsp of garlic powder

1 tsp of ground ginder

80g of dried shrimp

salt

ground white pepper

SERVES 2

Place the rice in a deep saucepan and cover with with 1.5 litres of water. Add salt and bring gently to boil. Once boiling, turn the heat down to low, cover the saucepan and let it simmer gently stirring occasionally to stop it catching.

Meantime heat a table spoon of vegetable oil in a frying pan and gently fry the onions, stirring it until golden brown. When the liquid has boiled off and the rice has turned into the soft congee, tip the onions into the rice. Add the garlic, ginger, dried shrimp, garlic ginger and the chopped vegetables. Next add the coconut milk and season with salt and white pepper. Stir. Let it simmer until the vegetables are soft. If the mixture threatened to be too thick simply add boiling water.

The congee is ready when it has the consistency of a thick chowder. Serve with fried crisp ikan bilis ( dried anchovies) and a drizzle of soy sauce and sesame oil.

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