Congee Thai Recipes
CONGEE
Congee, a Chinese rice porridge, will make any cold winter's day warm and welcoming. This recipe, also known as 'jook', was inspired by my Grandmother's frequent preparation of this dish. You will enjoy congee's unique velvety and savory taste.
Provided by Mark Miller
Categories World Cuisine Recipes Asian Chinese
Time 3h35m
Yield 6
Number Of Ingredients 15
Steps:
- Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
- Stir fish into congee and simmer until cooked through, about 10 minutes.
- Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.
Nutrition Facts : Calories 204.8 calories, Carbohydrate 28.3 g, Cholesterol 25.4 mg, Fat 2.9 g, Fiber 1 g, Protein 15.1 g, SaturatedFat 0.6 g, Sodium 1430.7 mg, Sugar 1.2 g
THAI CONGEE (KAO TOME) VEGETARIAN
Congee, called jook in China where it originated, spread throughout Southeast Asia. This Thai version is adapted from, "James McNair Cooks Southeast Asian." It's used as a breakfast dish or as comfort food. This recipe consists of two parts, a simple rice porrige made of rice (any kind white or brown) cooked in water or vegetarian chicken broth. It's served with your choice of toppings and condiments. All of the toppings listed here are easy to make, most with recipes from this site; however some of the pickled items need to be made in advance. It's advisable to select your toppings before getting started. Generally 2 or 3 toppings are used, along with a condiment(s). Here are a couple of popular vegetarian combinations served at my favorite Thai restaurant: Steamed tofu with salted black soy beans; or diced sweet potato,taro and pumpkin. Among the favorite condiments, pickled ginger, preserved (pickled)vegetables, pickled garlic, fried shallots and cilantro are old standbys. OTHER TOPPING & CONDIMENT CHOICES ARE: Asian omelet, sliced, recipe#173413/ fried shallots, recipe #165849/ pickled garlic, recipe# 30341/ pickled ginger, recipe# 29707/ Thai crystal, recipe # 159548/ Indonesian soy sauce (kecap manis)/ Sambal Ulek/ Chinese pickled vegetables, recipes #33796 or #47496/ hard cooked eggs, sliced/ chopped roasted peanuts/ sliced green onions/minced fresh ginger/ fresh cilantro/fresh Asian basil leaves.
Provided by lynnski LA
Categories Vegetable
Time 2h
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Combine ingredients for the congee in a saucepan, bring to a boil.
- Reduce heat and simmer for about 2 hours.
- Or use leftover rice with about twice as much liquid as rice.
- Simmer until the porridge has a smooth consistence.
- Pour into soup bowls.
- Top with your choice of toppings and condiments.
- If serving a large group, a larger choice than 2 or 3 toppings might be served.
Nutrition Facts : Calories 84.4, Fat 0.1, Sodium 1.2, Carbohydrate 18.5, Fiber 0.3, Protein 1.6
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