Congee Thai Recipes

CONGEE | JOK PLAW

Steps:

• Rinse the rice well and drain it. Soak it in plenty of cold water for 2 to 3 hours--no longer or the cooked congee will be a thin, dull gruel with no perfume.
• In a large, heavy pan, bring the water to a boil with the salt. Drain the rice and gradually pour it into the boiling water, stirring gently and constantly as the rice returns to a boil. (If the uncooked rice sticks to the pan and scorches, your congee will be ruined.)
• When the rice begins to swell, turn down the heat to very low, cover with a lid, and simmer as gently as possible, stirring regularly and adding more water if needed, until the rice grains have almost dissolved, 45 minutes to 1 hour. The congee must simmer very, very gently, and it should not be too thick or dry--you may need to add more water as it cooks to maintain its soupy consistency. (If you didn't use broken rice, you'll need to cook it for somewhere around twice as long.)
• Remove from the heat, cover, and set aside for a short spell or up to a few hours. Ladle into bowls and pass the ginger, black pepper, scallions, cilantro, and peanuts on the side for each person to add as they desire.

CONGEE (CHINESE RICE PORRIDGE) RECIPE

Steps:

• Gather the ingredients.
• Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.
• In a large pot or Dutch oven , bring the rice and 8 cups of water or stock to a boil.
• When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice ).
• Cook on medium-low to low heat, stirring occasionally,​ until the rice has the thick, creamy texture of porridge. This can take about 1 1/2 to 1 3/4 hours.
• Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts.
• Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.
• Add 1 teaspoon of oil to the rice and mix evenly. Adding oil can help the rice cook quicker and also make the congee smoother and softer in texture.
• In a large pot or Dutch oven, boil the water and add the rice.
• Turn the heat down to medium and keep stirring the rice for five minutes.
• Turn the heat to medium-low, put on the lid, and simmer for 45 minutes. You can tilt the lid to allow the steam to escape. Season to taste and add your choice of toppings.
• Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water.
• Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.
• Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water.
• Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.
• Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.

VEGAN JOK (THAI CONGEE) โจ๊ก

Steps:

• Add broken rice, stock or water, and salt to your instant pot and set the manual option to high for 30 minutes. Cook in sealed position and allow pressure to release naturally when finished. Do not release the pressure manually unless you want rice goop splattered about your kitchen.Check the consistency and add more water and/or stock if desired.You can also cook it on the hob. To do this, add ingredients to a saucepan and bring to the boil. Knock back to a gentle simmer and cook for around an hour, stirring occasionally (be sure to scrape the bottom). For the stovetop method you will need more liquid, which you can top up as you go.
• Add ingredients to a pot and bring to the boil. Turn down to a low simmer and cook for 45-60 minutes, covered.To make in instant pot: Add all ingredients and cook sealed for 20 minutes on low pressure. Natural release.
• Allow the stock to cool a little and strain solids, reserving the stock. Save the mushrooms, which you can use in the next recipe.
• Make sure the mushrooms have been squeezed of as much liquid as possible. Heat at least 2 centimetres worth of vegetable oil for frying to a medium heat in a wok. Fry the mushrooms for 3-5 minutes, until golden. Drain on kitchen towel. When cool, slice into ½ centimetre thick pieces.
• Allow the oil to cool and remove all but 2-3 teaspoons worth. Add remaining ingredients and bring to the boil before adding the sliced fried mushrooms. Knock down heat to a medium simmer for 5 or so minutes, until there is very little liquid remaining. The remaining sauce should be syrupy.
• Set up a steamer and bring to the boil. Pop a plate inside if you have one that fill fit (otherwise some foil will do).
• Pound coriander stems, garlic, and peppercorns into a paste using a pestle and mortar. Add water, soy sauce, seasoning sauce and oil. Give it a quick mix with the pestle.
• Combine remaining (dry) ingredients in a medium bowl. Mix to combine. Add wet mix from mortar and mash together with your hands. It might be a shaggy dough but that's okay.
• Pinch bits off into teaspoon (ish) lumps and place in the steamer. Steam for 20-30 minutes.
• Divide the jok between 3-4 bowls (or 2, if you're very hungry). Dash a few shakes of soy sauce over the porridge. Divide the mushrooms and faux pork between the bowls. Add a handful of chopped spring onion and/or coriander plus a generous tablespoon of finely julienned fresh ginger. Shake some white pepper on the lot and serve. Bring the soy sauce to the table so you can season it further, if need be.You can add any of the additional toppings too. My photo includes fermented bean curd and fried garlic and its oil (but I forgot the mushrooms).

CONGEE (THAI)

Steps:

• Cook the rice in 1 cup of water for 30 minutes; then add the remaining water. Continue cooking rice until thickened - about 2-3 hours. DO NOT STIR In frying pan, brown meat. Add garlic, ginger, green onion, white pepper and fish sauce to the meat, mix well. Mix meat mixture in to the thickened rice. Serve. Add garnish to taste.