Ganga on Nostr: At some point during Winter we long for #CONGEE because of its warming and nourishing ...

At some point during Winter we long for #CONGEE because of its warming and nourishing nature, and because it is the sort of dish that can be eaten from dawn until after midnight.

Only the toppings will vary. My first introduction to congee, so many years ago, was through an Asian relative who would take me for midnight bowls in Sydney’s China Town. It was quite a ritual.

Here we made congee cooked with shiitake mushrooms and ginger, and topped with king oyster mushrooms, bean curd bows and a chilli-black bean sauce.

I love the congee bowls that I make. Not traditional but always yummy.

#food #FromTheArchives #Vegetarian #AsianFood #FromTheKitchen