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The ingredients needed to cook Kao Tom Moo (Thai rice congee with mince pork):
- Prepare 1 cup leftover cooked rice
- Take 1 chicken or veggies stock cube
- Prepare For mince pork balls
- Get 250 g mince pork or chicken
- Get 1 tbsp fish sauce
- Take 1 tsp grated garlic
- Get 1 tbsp soy sauce
- Provide 1 pinch ground white pepper
- Get For crispy garlic
- Prepare 2-3 cloves garlic (finely chopped)
- You need 4-5 tbsp vegetable cooking oil
- Take For optional garnishes
- Use Thinly sliced green onions, Fried garlic, Sweet and salty pickle radish pickle red chilli
Instructions to make Kao Tom Moo (Thai rice congee with mince pork):
- Combine water or stock and stock cube together in the saucepan.
- Making pork balls mixed mince pork with grated garlic, soy sauce, fish sauce and ground pepper. Form them into small balls.
- Bring to a boil, add some cooked rice then reduce to a simmer and partially cover with lid for about 15-20 min. Occasionally stir.
- Place the mince balls into the rice saucepan. Gently stir and add some more water if the rice look a bit dry out.
- Season with soy sauce, fish sauce. Taste and add more sauce if prefer.
- Place into a bowl garnish with fried garlic, spring onions, coriander and chilli if prefer.
- Fried garlic- crushed and finely chop 4/5 cloves of garlic. 2-3 tbsp of oil in the small pan or saucepan and fry until golden brown
Congee (Rice Porridge) – Kao Dtom Moo (or Khao Tom Moo) – Recipe by Kasma Loha-unchit. *Because the Thai language has its own script, there are different ways of transliterating Thai into English. The more phonetic version is Kao Dtom Moo; the more usual spelling is Khao Tom Moo. Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas. The Thai rice soup - more like the Chiu Chow Chinese version of congee, with the rice grains distinct, instead of the Cantonese style where the rice is simmered so If you don't eat pork, substitute minced chicken (in which case, the dish is called khao tom gai sap). My son's favorite when eating Thai food.
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