For the jook:

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2 tablespoons vegetable oil

2 tablespoons minced ginger

1 Shallot, minced

4 cloves garlic (minced)

1 large spring onion

1 cup jasmine rice

6 cups vegetable broth

3 cups water

1 head chinese cabbage, shredded

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For the goeng cung:

1 inch piece ginger

1 large spring onion

4 tbsp vegetable oil

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Miso butter mushrooms:

240g shiitake mushrooms

50g butter

1 tbsp miso

1 tsp marmite

2tsp honey

Dash of wine

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Optional toppings:

Sliced scallions

Fried shallots

Fried dough sticks (油條/油炸鬼)

Chili oil

Century egg

Salted egg

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1. Rinse the rice once and drain the water.

2. Heat the oil in a pot over medium-high heat. Add the minced ginger, shallot and garlic and cook for 30 seconds, until they start to become fragrant. Add the rice, and sauté for another minute.

3. Carefully pour the broth and water into the pot. Sprinkle in the salt and stir. Bring the broth to a boil, uncovered. Then, turn the heat to low and cover the pot. I usually transfer the pot to a smaller burner so the congee cooks at very low heat. Let the congee simmer for about an hour, stirring occasionally. Stir in chinese cabbage in the last twenty minutes.

4. Meanwhile, mince spring onion and large piece ginger and spread out on heatproof dish. Add a good amount of salt and some pepper. Heat oil to simmering and pour over.

5. Heat mushrooms in a pan with some water until water is evaporated. Add butter, miso, marmite and honey. Cook until browned.

6. After an hour, check the congee to see if the consistency is to your liking. I like to leave the pot uncovered for 15 minutes so that the porridge cools and thickens. If you notice a small film form on the top of the congee, just stir everything before serving. At this stage I tasted, added more salt and a dash of soy sauce.

7. Serve the congee in bowls. Toppings: goeng cung, miso butter mushrooms, sliced scallions, fried shallots, chili oil, sliced fried dough sticks, coriander, century egg