Quick & Easy Congee | Jok | Rice Porridge - Thai Breakfast Recipe - โจ๊กหมูสับ แบบง่าย
Sawaddee Kawelcome to Hot Thai Kitchen today I've
got another breakfast recipe for youit's a popular staple breakfast item in
Thailand but it is originally Chinese Iam talking about "Jok" which is what we
call it in Thai but in English it'sreferred to as congee
which I think "congee" is an English wordI never thought about that maybe it's
not English you can also call it riceporridge it's basically our version of
savory oatmeal now what I'm going toshow you today is how to make a quick
version in less than 15 minutes usingleftover rice okay and quick versions
of food is what I am all about thesedays with this baby coming any day now
but if you want the long method thetraditional method of making jok I do
have a video for that and I'll link tothat in the description box below
alright let's get started so two thingsyou need for this quick version to work
one you need rice that's already cookedso any leftover rice will be fine and
you also need to have some chicken stockor pork stock ready which you can use
store-bought but if you want to know howto make a really good Asian style stock
I will link to the videos in thedescription below okay so I've got some
rice here if your rice is cold I like tonuke it in the microwave first because
when rice is warm it'll absorb liquidmore readily make it go faster okay so
that all goes into this blender here I'mgonna add just enough of my stock to
blend it not everything just enough toget it going and the consistency is sort
of up to you if you like it coarser youdon't have to blend it as much if you
like it finer you can blend it more butwhat you don't want is a smooth puree
okay we're not making a cream soup herestill want like broken bits of rice
I just like to take it up pour it andjust look at the consistency yeah maybe
a couple of blitzes more OOP that's itperfect so I'll show you the consistency
that I like and then with the leftoverstock this is why we saved it you're
gonna add to it so you can rinse all thelittle rice bits in the blender okay so
now I'm gonna turn that on and thisneeds to simmer for at least 10 minutes
if you've got more time longer we'll geta smoother softer consistency but in the
spirit of quick version ten minutes isthe minimum that you need all right so
now while that is going we want to makeour meatballs pork meatballs is a
classic thing that we always add intoour dough in Thailand if you want to add
other meats go for it but I'm going toshow you a really quick way of making
delicious meatballs so I've got someground pork here you can do ground
chicken if you want you don't want thislean though you want some fat in there
it'll keep it nice and soft okay so nowI'm gonna add some garlic which I
pounded in my mortar and pestle but youcan grade it with a microplane or finely
finely mince it or you know what justuse garlic powder I mean in the spirit
of quick food throw in some garlicpowder no one's judging some white
pepper or you can do black pepper if youwant some simple seasoning I got soy
sauce and some fish sauce and then thisis completely optional but if you want a
nice aroma you can do some toastedsesame oil get ready to mix everything
up and I like to use my hands to get allof that mixed in for a finer texture you
can also blitz this in the foodprocessor but again we're trying to be
quick and reduce the amount of dishesthat we need to do so you really want to
knead all that together really well it'salso better if you use gloves that
actually fit your hands rather thanusing Adam's large size gloves and then it's
slipping off all the timeso that's done now here's a tip if you
want to make extra of this freeze someeither like form little balls already
and then stick them in the freezer andthen you can just throw that into soup
throw that into whenever you make congeeand you don't have to make this every
time alright so after 10 minutes youshould have this thick luscious thing
right here as you can see the rice isnice and plump again if you have 15
minutes do 15 it's gonna be even softerbut 10 minutes is sort of like the
minimum requirement I think I'm gonnaadd just a touch more water you can add
more stock if you've got some layingaround just because right now it's a
little too thick with the meatballswhich we have oh by the way I forgot to
add sugar to meatball mixture so I didadd that while you weren't looking and
just a touch of sweetness subtle subtlesweetness I find goes really well
contrasts nicely with sort of this saltycongee Oh before I add I'm all over the
place today before I add the meatballslet's season this first I got some soy
sauce and this is totally a me thing youcan just do soy sauce but I like to add
little fish sauce as well makes itbetter because I'm gonna be dealing with
the meatballs when I just turn this offfor now cuz when a thick thing is
bubbling sometimes it jumps and thenlands on your arm and it's the worst
kind of burn because it's super thickand it just stays there so I'm just
gonna turn this off while we check withthe pork so whip the meatballs I'm just
gonna use these two teaspoons just tocreate bite-sized balls and it's going
directly into this pot and then you justkeep doing it by the way I should point
out that the amount of congee that Ihave here is actually half the recipe I
just have so much congee at home rightnow you need to make the full recipe so
this is more pork than what I would needfor this but as I said it freezes really
well so I'm just gonna freeze the restand you can make it as big or as small
as you like you can sit there and makeperfect little like what the French
called a "quenelle" shape like this if youcare but seriously... who has time for that
okay so thatlooks good to me I'm gonna turn the heat
back on and the pork will only need tosimmer for like three minutes that's all
it takes for them to be done when addjust a touch more water here there we go
and the flavor from the pork is gonna gointo the congee making it even more
delicious mmmall right so a few minutes gone by the
pork is completely cooked of the congeelooks perfect so now I'm just gonna
taste this for seasoning mmm mmm perfectfeel free at this point to add more soy
sauce if you don't want this to bedarker add some more salt if you just
want a little bit of more seasoningwithout the color salt will work just
finethat is delicious what I'm gonna do now
though I'm gonna add just a pinch ofjulienned ginger which you can save till
the end but I like it to have some timeto infuse into the congee itself as well
maybe a little more all rightlet's surf it up without quick that was
right faster than making pancakes in themorning and when you make congee at home
you can really load up on the pork cuzwe all know that when we go to a congee
like a dim sum place and you order abowl of congee it's mostly rice and even
the rice isn't this concentrated it'llbe thinner there'll be a lot of water
not that much rice and then not thatmuch other stuff so I like to make my
own extra garnish of course with somemore ginger some green onions I like a
little white pepper too
all right let's give this a taste giveit all the stir
oh by the way for our patreon memberswith access to the show after the show
for this episode I'm going to talk youthrough all the different types of rice
porridge that we have in Thailandbecause we have quite a few of them so
if you want to know more about becominga patreon member I'll put the link in
the description below
careful it's hot congee burns likenobody's business
such comforting goodness there isnothing like that first bite of warm
soft congee in the morning it's just socomforting so soothing and it's got that
familiar flavor of just pork and riceand pork stock mmm it's just so good and
it took only like literally ten minutesfor the rice while the rice is cooking
you make your pork you put the pork in 3min le mie it's a 15 minute ordeal you
can totally do that on a weekend as longas you've got some stock and some rice
ready man it is just so good and by theway you can freeze this if you've got
extra you can freeze it and then justheat it up in the microwave that way too
so the recipe as always will be on hotThai Kitchen calm when you make it send
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One of the most classic breakfast dishes you can find in Thailand is congee or "jok". Congee is originally Chinese, but the Thai version has its own unique style namely we use jasmine rice for more aromatic porridge, and we always add tender, delicious pork meatballs. This version I'm showing you uses leftover rice, and is super quick and easy and cooks in 15 minutes! For the traditional "long cooking" method for congee, see this video: https://www.youtube.com/watch?v=y1diYpl-Uek JOIN US ON PATREON FOR BONUS CONTENT: https://www.patreon.com/pailinskitchen MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen WRITTEN RECIPES: https://hot-thai-kitchen.com/quick-congee MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/ CONNECT WITH ME! https://facebook.com/HotThaiKitchen https://instagram.com/HotThaiKitchen https://twitter.com/HotThaiKitchen https://www.pinterest.com/hotthaikitchen About Pai: Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com #ThaiFood #ThaiRecipes #AsianRecipes