Peanuts with Ginger Porridge

On rainy days, comfort food remains a necessity.  Since I have become a vegetarian, cooking at home becomes a routine for there aren’t many choices for fine vegetarian dining in Malaysia.  Peanuts and ginger takes the center stage in this recipe, and the rest of the ingredients just adds flavor to the porridge.
1 cup of raw  peanuts (soak it overnight in a bowl with water)
1 piece of ginger (sliced thinly)
1 small onion
5 cloves of garlic
6 cups of vegetable stock (I make my own)
1 cup of rice
1 small potatoes
1 small carrot
or any other left over vegetables in your fridge that you’re trying to get rid of
Rinse the rice and put it into the rice pot.  Fill half the rice pot with water.  Rinse the peanuts that has been soaked overnight and add that to the rice pot together with the ginger and vegetable stock.  Heat up a tablespoon of oil and sautee the onions and garlic for about 5 minutes.  Add potatoes and carrots and sautee for another 5 minutes.  Put the carrots and potatoes into the rice pot.  Switch on the rice pot and let it cook until rice turns into porridge.  Serve in a bowl and eat.  The recipe above can easily feed 3-4 person.  Halve the ingredients if you are only cooking for one or two person.

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