The weather here is getting warmer. I am not feeling well, have no appetite to eat anything fancy. Since today is our vege day, I made something light and easy - pumpkin congee and kiam chai (pickled mustard). Simple delicious!
Pumpkin congee - 3/4 cup of rice - washed and rinsed - 1500ml water (or as desired) - few drops of vegetable oil - 400 g pumpkin (with skin) - cut to approx. 2 inches cube. - some Goji berry - optional
Steps - boil the water and rice with few drops of oil, switch to low heat and cook for 20 minutes. Add in pumpkin cubes, continue to cook for another 60~80 minutes. Add in Goji berry 10 minutes before remove from heat.
Stir fried pickled mustard. 1. 300g pickled mustard - pre-soaked in the warm water for at least 1 hour, rinsed once, cut to strips, wash again, rinse and squeeze out the excessive water. 2. Oyster mushroom - thinly sliced 3. 百页豆腐 (not sure how to call this in English) - thinly sliced 4. 3~4 chili padi or red chili - sliced 5. 1/2 inch of ginger - striped 6. 3 garlic - chopped 7. 1 tbsp vegetarian oyster sauce 8. Some soy sauce to taste (omit if the pickled mustard is salty enough) 9. a dash of sugar 10. some green onion for garnishing 10. some water
Steps : 1. Heat and grease the pan, fragrant the ginger and garlic. Add in chili slices, quick stir for 20 seconds. 2. Add in the mushroom and tofu slices, vege. oyster sauce and some soy sauce, stir fry for 2 minutes. 3. Add in picked mustard, sprinkle some water. Stir fry for another 3~5 minutes. 4. Season with some vege. oyster sauce, dash of sugar, soy sauce (if needed). 5. Garnish with some green onion, remove from heat.