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."
- Ready In:
- 2hrs
- Ingredients:
- 2
- Serves:
-
4
ingredients
-
CONGEE
- 1⁄2 cup long-grain rice or 1/2 cup short-grain rice
- 5 cups low-fat chicken broth or 5 cups water
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This about as close to an authentic congee recipe as I have seen on this site. Kudos for authenticity! When the soup is done, spice with hot chinese mustard, soy sauce and ginger. Add chicken, pork, fish...heck, anything you want to.
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
