{"id":2374,"date":"2012-02-23T00:14:00","date_gmt":"2012-02-23T00:14:00","guid":{"rendered":"https:\/\/veganlovlie.com\/2012\/02\/beancurd-and-veggie-congee\/"},"modified":"2022-09-30T01:42:43","modified_gmt":"2022-09-30T08:42:43","slug":"beancurd-and-veggie-congee","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/beancurd-and-veggie-congee\/","title":{"rendered":"Vegetable Congee with Bean Curd Skin"},"content":{"rendered":"\n

Vegetable congee with bean curd skin<\/strong> can be eaten as a savoury rice porridge for breakfast or rice soup for dinner. It’s a soothing meal that is easy to digest.<\/p>\n\n\n

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Congee is something that I’ve recently had the chance to taste. I had never had it before but after some recommendation (from the same colleague who recommended Dehli-O-Deli<\/a>) I decided to try it out at Yamamori Oriental Cafe in Dublin<\/a>.<\/p>\n\n\n\n

I ordered the Oyster Mushroom Congee soup<\/strong>. While it was quite nice and the mushrooms really complemented very well, I didn’t like the amount of oil they had put in this soup. In fact, it was the oil in which the mushrooms were fried that was draining into the soup. There was the option for boiled mushrooms; I should have gone for that one instead.<\/p>\n\n\n\n

I’m sure a lot of people would have liked the fried version but for my taste I would have found it far tastier without the oil. Oil patches floating on soup is quite a turn off for me. But I did like this soup and have been thinking of re-creating it (minus so much oil) at home.<\/p>\n\n\n\n

After I googled for a few congee recipes, I found that it was very easy to make at home. Most congee recipes online are not vegan though but this is so easy to veganise, in fact I don’t think it needs any recipe as it is very versatile. But I’ve written it down if you wanted to try this.<\/p>\n\n\n

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Congee, in many Asian countries, is eaten quite differently. While some eat it like a savoury porridge for breakfast, others have it as a replacement for rice dishes.<\/p>\n\n\n\n

We had this vegetable congee for dinner as a soup and it was very satisfying. It was a soothing meal, easy to digest. The only thing is that the first time, I made far too much and we had this 3 days in a row! Rice cooked as a soup yields much more that boiled to be eaten as such.<\/p>\n\n\n\n

So, initially I’ve put the same amount of rice as I would have if we were to have this as rice dish with curry. I’ve adjusted the quantity in the recipe though.<\/p>\n\n\n\n

I chose to use bean curd skin in this recipe. I usually buy bean curd skin as dried sheets or strips (in the Asian market). Bean curd skin<\/a>, also known as tofu skin, is a film that forms on the surface of the liquid while making tofu. It is then collected and dried into yellowish sheets.<\/p>\n\n\n\n

I break it into pieces before soaking. Bean curd skin also is quite nice in curries.<\/p>\n\n\n

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