Vegan Congee Recipe Jook Food

VEGAN JOK (THAI CONGEE) โจ๊ก

Steps:

• Add broken rice, stock or water, and salt to your instant pot and set the manual option to high for 30 minutes. Cook in sealed position and allow pressure to release naturally when finished. Do not release the pressure manually unless you want rice goop splattered about your kitchen.Check the consistency and add more water and/or stock if desired.You can also cook it on the hob. To do this, add ingredients to a saucepan and bring to the boil. Knock back to a gentle simmer and cook for around an hour, stirring occasionally (be sure to scrape the bottom). For the stovetop method you will need more liquid, which you can top up as you go.
• Add ingredients to a pot and bring to the boil. Turn down to a low simmer and cook for 45-60 minutes, covered.To make in instant pot: Add all ingredients and cook sealed for 20 minutes on low pressure. Natural release.
• Allow the stock to cool a little and strain solids, reserving the stock. Save the mushrooms, which you can use in the next recipe.
• Make sure the mushrooms have been squeezed of as much liquid as possible. Heat at least 2 centimetres worth of vegetable oil for frying to a medium heat in a wok. Fry the mushrooms for 3-5 minutes, until golden. Drain on kitchen towel. When cool, slice into ½ centimetre thick pieces.
• Allow the oil to cool and remove all but 2-3 teaspoons worth. Add remaining ingredients and bring to the boil before adding the sliced fried mushrooms. Knock down heat to a medium simmer for 5 or so minutes, until there is very little liquid remaining. The remaining sauce should be syrupy.
• Set up a steamer and bring to the boil. Pop a plate inside if you have one that fill fit (otherwise some foil will do).
• Pound coriander stems, garlic, and peppercorns into a paste using a pestle and mortar. Add water, soy sauce, seasoning sauce and oil. Give it a quick mix with the pestle.
• Combine remaining (dry) ingredients in a medium bowl. Mix to combine. Add wet mix from mortar and mash together with your hands. It might be a shaggy dough but that's okay.
• Pinch bits off into teaspoon (ish) lumps and place in the steamer. Steam for 20-30 minutes.
• Divide the jok between 3-4 bowls (or 2, if you're very hungry). Dash a few shakes of soy sauce over the porridge. Divide the mushrooms and faux pork between the bowls. Add a handful of chopped spring onion and/or coriander plus a generous tablespoon of finely julienned fresh ginger. Shake some white pepper on the lot and serve. Bring the soy sauce to the table so you can season it further, if need be.You can add any of the additional toppings too. My photo includes fermented bean curd and fried garlic and its oil (but I forgot the mushrooms).

VEGAN CONGEE RECIPE (JOOK)

Steps:

• Rinse the rice once and drain the rice.
• Bring 2 cups of water to boil. I like using an electric kettle to speed up the process. Then, pour the hot water into a bowl.
• Quickly rinse the dried shiitake mushrooms. Next, add the mushrooms to the hot water and let them soak for 30 to 45 minutes.

SLOW COOKER VIETNAMESE VEGETARIAN CONGEE

Steps:

• Put the rice, salt, and water in a slow cooker.
• Add ginger and mushrooms.
• Turn slow cooker on to low and cook for 8 hours or overnight.
• Add veggie ham or tofu just before serving.
• Season with salt, light soy sauce, sesame oil and pepper.
• Ladle the congee into individual serving bowls, garnish with coriander leaves and serve hot.