Rice has always been a staple at home in all forms – porridge (rice cooked in lots of water), fried rice, plain white rice, flavored rice/ claypot rice (cooked in rice cooker/claypot), glutinous rice dumplings. Since being away from home, I’ve found oatmeal as a great substitute for some rice dishes because it has that warm, delicious sticky / texture and also cooks much faster. You’ve probably seen our “oatmeal” congee recipe on the blog as well, which again has been inspired by my love for oatmeal and desire to remake some classics from home.

Congee or porridge is something we like to enjoy when we need something easy on our stomach. I use to associate it much more to food I would eat when I was sick vs. actually something I would enjoy. I’ve learnt to appreciate the variety and complexities of flavorful “congees” overtime as it truly is a standalone dish as it is. This often enjoyed with various types of salty/spicy Chinese pickles or dishes for a good balance of flavor. Drawing from this inspiration and also inspiration from korean food (one of my other favorite asian cuisines), we’re now releasing one of the most unique recipes we’ve had in a while – Maya cucumber, avocado and eggs over oatmeal. This is very much inspired from seonkyounglongest blog so I can’t take credit it for this genius idea.

It actually AMAZING HOW well it goes together. The cucumber is refreshing, with a delicious buttery avocado and paired with rich/runny eggs on its side. It’s a protein and fibre packed meal that keeps you full for hours and can be enjoyed in many seasons! Once you have a large batch of this it can last up to 2-3 days maximum, and can be served across multiple meals. There’s nothing like having soy sauce braised runny ramen eggs in a meal!

The unique flavors of this dish makes this truly an outstanding alternative when you need a something flavorful and different. It brings together the seasons of summer and winter together in one dish and is absolutely addictive and refreshing!

Korean Mayak Cucumber, Eggs and Avocado

 

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Adapted from seonkyounglongest

Author: Unconventional Cooks

Serves: 6 servings

Ingredients

• 4 ripe but firm avocadoes, chopped into large chunks (Zoe used for ½ batch: 1 firm avocado, ½ cup diced cucumbers , 4 eggs, 8-10 cherry tomatoes )
• 4 small persian cucumbers, diced
• 6 eggs
• Sauce:
• 4 scallions, finely chopped
• 1 cup soy sauce (kikoman)
• 1 cup water
• 1 fresh lemon (2 tbsp lemon juice) - taste and you can add more if you need to!
• 4 tbsp sugar (or use your sugar of choice)
• 8 cloves garlic, chopped
• 1 tsp gochuargu (optional)
• sesame seeds, optional

Instructions

1. soft boiled eggs: Pour water into a large pot. Add in 1 tbsp vinegar (white or apple cider veingar+ 1 tsp salt). Bring large pot of water to boil. Your pot should be big enough to cook eggs in a single layer. Bring the water to boil. then lower the eggs in. Turn down the heat and let it simmer covered for 6 mins. Remove eggs and place in cold water to stop eggs from cooking. Let it cool completely and peel.
2. Mix together ingredients for the sauce. Taste and adjust sauce to preference.
3. Add chopped cucumbers, avocados and eggs, avocadoes. Mix carefully and let it sit in the fridge for 1-2 hours at least or overnight.
4. Serve over a bowl of plain, warm oats OR white rice

3.5.3251

LOVE,

Zoe, Mia & Raena