Monday, March 19, 2012

Thai Congee in Bento Style

A note with a recipe on how to make "home-style" congee (rice soup) from mother in law... 
With a bit(?) of improvisation, here comes Thai congee bento.
Congee turned out to be brown as I used shitake mushroom etract as a soup base.  UMAMI!

Condiments for congee: Cilantro, ginger, green onion, fried shallot, stir-fried celery leaves, and minced pork.

Celery sticks with plum jam and chocolate paprika dipping.

For those you are interested, here is the original recipe for home-style congee:
 1/2 cup crushed jasmine rice
1/2 cup minced chicken / pork
5 cups  natural soup stock
1 egg - room temperature
Chopped cilantro, ginger, green onion... as much as you like
2tbsp fish sauce
2tbsp soy sauce

Cook crushed rice in soup stock then bring it to boiling point.  Make small meat balls of minced meat and throw these into the rice.  Once boiled again, reduce the heat to low.  Add fish sauce and soy sauce.  Cook in low heat until rice's texture turns out to be creamy.

Warm a ceramic soup bowl and crack open a raw egg in the bowl. Pour hot congee over the egg and cover it with a lid.

Add white/black pepper as you wish!

Have a nice day.   

1 comment:

  1. The Thai congee with the finely minced pork and sprinkles of Thai crushed red chilli peppers came out so delicious...the improvised soup stock made with shitake mushroom did take this traditional Thai morning dish to a different direction...a good direction that is...good stuff! Make it again and again, and I'll devour them all up all over again every time!