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.
Provided by lynnski LA
Categories Vegetable
Time 2h
Yield 4 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 84.4, Fat 0.1, Sodium 1.2, Carbohydrate 18.5, Fiber 0.3, Protein 1.6
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Nana Antwi
[email protected]Yum!
Enzo Hilary
[email protected]This was a great way to use up leftover rice. The congee was simple to make and very tasty. I added some chopped vegetables and a fried egg, and it was a complete meal.
Afran Ahamed Hasib
[email protected]Delicious and comforting! The congee was creamy and flavorful, and the toppings added a nice touch of texture and flavor. I would definitely recommend this recipe to anyone looking for a hearty and satisfying meal.
Md Maqsood
[email protected]This dish was easy to make and packed with flavor. I especially liked the addition of the lemongrass and kaffir lime leaves, which gave it a really authentic Thai flavor. I will definitely be making this again!
Salman Shah
[email protected]I'm not usually a fan of congee, but this recipe changed my mind. The combination of jasmine rice, coconut milk, and ginger was incredibly flavorful and satisfying. I also appreciated the fact that it was a vegetarian dish, which made it a great opti
Sarah Obaa
[email protected]This Thai congee was a delight to make and even better to eat. The flavors were complex and comforting, and the texture was smooth and creamy. I especially loved the addition of the crispy shallots and peanuts, which added a nice crunch and savory fl