【Chikolåti Alåguan Congee】

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil some water & clean your abalone for later. Scrub the tops and sides of the abalone with a clean kitchen brush or sponge and salt. Remove the tip & intestines.

Step 2

Peel shallots and cut lengthwise into 1/8-inch slices.

Step 3

Heat coconut oil in a small saute pan over medium heat. Add the scallion oil and shallots. Sprinkle with monkfruit & dried sea asparagus.

Step 4

Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. You’ve made caramelised shallots. Set aside.

Step 5

Wash rice until clear. Transfer to a rice cooker pot that's at least a 10 cup cooker.

Step 6

In a separate bowl, combine the rest of ingredients. Making sure to combine the seasonings until dissolved and the achiote powder is well mixed.

Step 7

Pour over the rice in the cooker and stir well to combine. Stir to recombine at random intervals. You have made Red Rice, set aside for later.

Step 8

Chop ginger into thin strips.

Step 9

Cut the tempeh into thin slices and place it in a bowl to marinate.

Step 10

Add Oyster sauce, starch, Bouillon, and Coconut water. Mix and massage the tempeh and the marinade together for 30 seconds until there's no liquid left. Then, add Olive oil to the bowl and mix.

Step 11

Pour the boiled water from earlier into a pot, set on high heat, and wait for the pot to boil before adding the Red Rice & Taro. Once the pot is boiling, add the rice and stir it around a bit.

Step 12

Once the pot is boiling again, partially cover the pot and let it cook at medium heat for 25 minutes.

Step 13

Start whisking the pot rapidly and constantly for 2 to 3 minutes to soften rice consistency

Step 14

Set the stove to high heat, and slowly add the marinated tempeh over the course of 30 to 60 seconds, stirring constantly as you go. If you add it all at once, it will clump up.

Step 15

Stir the tempeh around for another 1 to 2 minutes.