Pumpkin ‘N’ Yam Congee
Lately, has a Mindful Lunch in Silence! Someone asked us to watch our mind during lunch time with questions like – What is the mind doing? What is the mind aware of? What is the aspect of the food are we enjoying? How many percentage of the time are we enjoying the food or thinking of the food (via internal chattering or commenting)? How is the mind relating to the five senses? It was a very interesting to see how the mind works!
Basing on our previous experiences, knowledge and life circumstances, our mind would tend to have predetermined views on food or certain type of food knowingly or unknowingly. All would feel differently and all food reviews can be subjective. Therefore, feel free to change the ingredients or explore with different type of ingredients to come up with something that you would like.
Preparation: 5 mins
Cooking time: 20 mins, plus 2 ½ hours standing time
Ingredients (serves 2)
° 100g rice, washed and drained
° 100g pumpkin, cut into small cubes
° 50g yam, cut into small cubes
° 50g king oyster mushroom
° 1 pcs kelp (2cm x 5cm)
° 800ml water
° salt and pepper, to taste
° some shredded nori, roasted sesame seed, spring onion, for garnish
1. Wash the rice and drain well. Put the rice in a plastic or metal container and freeze it for 2 – 2 ½ hours in the refrigerator.
2. Remove from the freezer and add 250ml water to it and leave to stand for 5 minutes.
3. Pour the rice into a claypot or pot. Add the remaining water, pumpkin, yam, kelp and bring to a boil. Simmer for another 15 minutes or until the congee is soft. Stir to mash up the pumpkin. If it is too thick, just add some water. Season to taste with salt and pepper
4. Ladle the congee into individual serving bowls. Garnish with shredded nori, sesame seeds, spring onion and serve hot.