Thai Congee Kao Tome Vegetarian Recipes

THAI CONGEE (KAO TOME) VEGETARIAN

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.

CONGEE (JOOK): ASIAN TURKEY RICE SOUP

Steps:

• Break up the carcass into a large soup pot or Dutch oven.
• Add the chicken broth and bring to a boil.
• Add the rice (it does not need to be washed first if it is American style).
• (The more rice you use, the thicker the soup will be.) Bring it again to a boil.
• Then turn down the heat and simmer until thickened (at least one hour).
• Remove the bones and scrape off any meat to return it to the pot.
• Add salt, pepper and soy sauce (sparingly) to taste.
• To serve: placed chopped green onions, soy sauce and sesame seed oil (a few drops) into a serving bowl.
• Ladle in the congee (jook) and use your choice of the garnishes to add flavor and color to the dish.

THAI RICE SOUP (KAO TOME GAI)

Steps:

• Heat the oil in a small frying pan over medium heat until a bit of garlic sizzles all at once. Add the garlic and cook, stirring often, until it is fragrant and golden, 1-2 minutes. Remove from heat, pour hot garlic and oil into heatproof bowl, and set aside to cool.
• Bring the chicken stock to a boil in a medium saucepan over medium-high heat, and then stir in the cooked rice. When the soup returns to a boil, add the ground meat in generous pinches, by hand or by teaspoons, making free-form meatballs. Stir well, and add the fish sauce. Simmer 3-4 minutes until meat is cooked.
• Top with the crispy garlic in oil, pepper, ginger, green onions, and cilantro. Stir well and serve hot.

PINEAPPLEADE (SOUTHEAST ASIA)

Steps:

• In a small saucepan combine sugar & water over medium heat. Cook for about 5 minutes, stirring occasionally, until sugar dissolves, then set aside to cool.
• Put pineapple in a blender with enough water to cover the fruit, then puree.
• Strain the pineapple mash, pressing on the solids to extract as much juice as possible.
• Combine the pineapple juice with enough water (or sparkling water) to make 1 quart, then add lime juice & sugar syrup to taste.
• Chill & serve.

LEMONGRASS-SCENTED CONGEE

Steps:

• Use the dull side of a heavy knife to press down on lemongrass and cerush slightly.
• Combine lemongrass, water, rice, rice wine, ginger, salt and lime leaf in a 4L Dutch oven.
• Place over high heat and bring to a boil, stirring occasionally. Cover and reduce heat to low; let simmer for 1 1/2 hours or until the consistency of porridge.
• Stir often during last 1/2 hour of cooking to prevent sticking.
• Discard lemongrass pieces and lime leaf. The congee will continue to thicken as it stands, so adjust consistency by adding extra hot water if necessary.
• Tolp with preferred garnishes and serve warm. Reheats well. (add a little hot water as needed to adjust the consistency).
• VARIATIONS: For savoury shrimp congee: stir in 2 cups cooked, diced shrimp and onion and top with sliced green onion and chopped peanuts.
• For a sweet coconut congee: Stir in 1 cup toasted, sweetened shredded coconut, 2 tablespoons honey and top with thinly sliced mangoes.