Thursday, December 02, 2010

rice congee with pork balls & chinese cabbage

Kao Dtom Moo-Sub Sai Pak-Kard Kao : ข้าวต้มหมูสับใส่ผักกาดขาว 

I was ill for a few months and I felt very tired all the time. I guess it had something to do with not having enough time to rest. My body needed/needs to recover and I didn't allow that to happen at all. 

I felt so exhausted on last Monday. I was staying in bed all day....  and all I had was this "Rice Congee with Pork Balls and Chinese Cabbage". Its very easy to cook and its a perfect dish to boost your body on a sick day. (The only thing that might put you off is the cooking time.)

Find below a recipe

1/2 Cup of Organic Jasmin Rice, cleaned & soaked 
1/2 Cup of Organic Whole-Grain Rice, cleaned & soaked 
300-400 G. of Ground Pork, seasoning & made into balls 
1 of Medium Organic Chinese Cabbage Leaves, cleaned & cut
5-6 Cups of Chicken Stock
Fresh Coriander Leaves 
A dash of Sea Salt Or
2-3 Tablespoons of Soy Sauce


In a large sauce pan, add chicken stock and rice. then set on medium high heat.  Simmer for 30 mins or upto an hour till the rice is cooked and soft. Stir regularly.  When the rice is cooked to your liking. Add pork balls  & salt, leave to cook for 10 mins. Before serving, add Chinese cabbage leaves and sprinkle with chopped fresh coriander leaves. Serve hot for breakfast or brunch.

Serve : 2


Dorrie said...

Dear Riya,

I really enjoy to read your blog, and I learned quite a bit from you.

About your recent post: First of all I wish you a good recovery from your health problems.

How would you explain the difference between rice congee and jook or joke, however it should be spelled in English? To me, your picture looks more like joke.

All the best und tanks fo your interesting blog!

Riya said...

Thank you very much Dorrie.

I think my "Kao Dtom" looks very much like "Joke" just like you mentioned. Actually, I wanted to make "Kao Dtom".

To answer your question, "Congee" is more like "Joke" / Kao Dtom is more like "Rice Porridge".

To me, both of them are the same - the only different is the cooking time and how "mushy" the rice has become.