Tomato and Turmeric Congee Recipe

“I made this while in the throes of trying to become a breakfast person. Its comforting while still being complex enough to have a few days in a row. It gets better as it sits. Ingredients: 1 container cherry, grape or sungold tomatoes. 2 large cloves garlic, sliced 1 inch knob ginger, peeled and sliced into matchsticks 1 Makrut lime leaf or 1 bay leaf 1 tbsp turmeric 1 cup jasmine rice 8-10 cups water 1 tsp chicken boullion, optional fish sauce, to taste soy sauce to taste toasted sesame oil, to taste garnishes: scallions, pork floss, crispy shallot, pickled red onions Method: In a heavy bottomed pot, over mmedium heat heat 1 tbsp neutral oil. Add cherry tomatoes and cook until they are beginning to get soft, about 2 -3 minutes. stir occasionally. add ginger, garlic and turmeric until turmeric is fragrant, about one minute. add 8-10 cups cold water, bring to a boil. once boiling, add one cup rice reduce to a simmer and stir often, until rice is VERY soft and broth is creamy about 45, mins to 1hr season with fish sauce, soy sauce, and toasted sesame oil.”