We enjoy a challenge and, whilst we are not religious, we have become vegan for lent. Being vegan has not stopped us on our quest to reinvent sweet dishes as savoury delights.
When we were in Hong Kong, we went to the cheapest Michelin starred restaurant in the world. To the disgust of our less adventurous friend, we ordered a savoury rice pudding called congee. As we were eating it, we unearthed a century egg lurking beneath the surface. This is an egg that has been buried under the ground for 100 years.
Whilst the pudding was delicious, unsurprisingly the century egg was not.
So we have created a better version. We have used coconut milk and asian aromatics to make it creamy and flavoursome while being100% vegan.
You can get creative with the toppings and we have posted some of our ideas below. Just don’t pick a century egg! LOL!!!!!!
makes 2 small bowls
For the pudding
1 400g tin of coconut milk
80g risotto rice
2 garlic cloves
1 vegetable stock pot
salt and pepper to taste
Toppings to serve
Roasted tenderstem brocoli
Stir fried kale
Put the coconut milk in a medium saucepan. Fill up the can with water and add this as well along with the rice.
Stab the garlic and chilli with a sharp knife. Put this and the basil stalks into the pan. Season to taste.
Bring to the boil and turn it to a simmer.
Simmer the mixture for approximately 30 minutes, mixing every now and then.
When the pudding is ready it will look like an oozy risotto. If it looks a bit dry, add more water. If it is too liquidy, simply simmer for longer to reduce.
Meanwhile, prepare the toppings.
Spoon the congee into small bowls.
Drizzle over some lemon juice, soy sauce and sesame oil.
Scatter over the chilli, thai basil and spring onions.
Add on anything else you like.
We think a fried egg would be nice or even poached chicken but alas we cannot have this at present. Maybe next time. Sigh.