Best 4 Thai Congee Kao Tome Vegetarian Recipes

VEGAN JOK (THAI CONGEE) โจ๊ก

Steps:

• Add broken rice, stock or water, and salt to your instant pot and set the manual option to high for 30 minutes. Cook in sealed position and allow pressure to release naturally when finished. Do not release the pressure manually unless you want rice goop splattered about your kitchen.Check the consistency and add more water and/or stock if desired.You can also cook it on the hob. To do this, add ingredients to a saucepan and bring to the boil. Knock back to a gentle simmer and cook for around an hour, stirring occasionally (be sure to scrape the bottom). For the stovetop method you will need more liquid, which you can top up as you go.
• Add ingredients to a pot and bring to the boil. Turn down to a low simmer and cook for 45-60 minutes, covered.To make in instant pot: Add all ingredients and cook sealed for 20 minutes on low pressure. Natural release.
• Allow the stock to cool a little and strain solids, reserving the stock. Save the mushrooms, which you can use in the next recipe.
• Make sure the mushrooms have been squeezed of as much liquid as possible. Heat at least 2 centimetres worth of vegetable oil for frying to a medium heat in a wok. Fry the mushrooms for 3-5 minutes, until golden. Drain on kitchen towel. When cool, slice into ½ centimetre thick pieces.
• Allow the oil to cool and remove all but 2-3 teaspoons worth. Add remaining ingredients and bring to the boil before adding the sliced fried mushrooms. Knock down heat to a medium simmer for 5 or so minutes, until there is very little liquid remaining. The remaining sauce should be syrupy.
• Set up a steamer and bring to the boil. Pop a plate inside if you have one that fill fit (otherwise some foil will do).
• Pound coriander stems, garlic, and peppercorns into a paste using a pestle and mortar. Add water, soy sauce, seasoning sauce and oil. Give it a quick mix with the pestle.
• Combine remaining (dry) ingredients in a medium bowl. Mix to combine. Add wet mix from mortar and mash together with your hands. It might be a shaggy dough but that's okay.
• Pinch bits off into teaspoon (ish) lumps and place in the steamer. Steam for 20-30 minutes.
• Divide the jok between 3-4 bowls (or 2, if you're very hungry). Dash a few shakes of soy sauce over the porridge. Divide the mushrooms and faux pork between the bowls. Add a handful of chopped spring onion and/or coriander plus a generous tablespoon of finely julienned fresh ginger. Shake some white pepper on the lot and serve. Bring the soy sauce to the table so you can season it further, if need be.You can add any of the additional toppings too. My photo includes fermented bean curd and fried garlic and its oil (but I forgot the mushrooms).

VEGETABLE CONGEE (GF, VEGAN)

Steps:

• Rinse the rice well and drain. In a large pot, add the rice, vegetable stock or water, and ginger. Bring to a boil, then turn the heat down and simmer, covered, stirring occasionally.
• In the meantime, as the rice is cooking, in a large bowl, soak the dried mushrooms in 4 cups of warm water. Set aside. Peel and cut the sweet potato into 1-inch cubes. Set aside. Wash and cut the collard greens into 1-inch strips, removing any tough stalks. Set aside.
• When the congee has been cooking for 45 minutes, and the mushrooms are fully rehydrated, add the mushrooms into the congee. Slowly pour in the soaking liquid, discarding the last bits of liquid where any dirt and grit may have accumulated. Stir in the sweet potatoes. Cover and continue simmering, stirring occasionally, for another 30 minutes.
• After 30 minutes have passed, stir in the collard greens. Continue to simmer, stirring occasionally, for another 15 minutes. At this point, the rice grains should have fully softened and absorbed most of the water. If the congee is too watery, simmer without the covering the pot to allow some steam to escape for the last 15 minutes. If the congee is too thick, you can add additional water as needed.
• Serve warm with desired toppings. I love this Vegetable Congee with topped with kimchi, green onions, a splash of soy sauce and a bit of hot chili oil.
• PREPARE THE NIGHT BEFORE. You can make this congee the night before, cover and store in the refrigerator. I'll often start cooking a pot of this when I start preparing dinner. That way the congee can cook, cool and be put in the refrigerator before bed. Alternatively, enjoy some congee for dinner, and have the leftovers in the morning. Simply heat up the congee in the morning before serving.

THAI CONGEE (KAO TOME) VEGETARIAN

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.

SLOW COOKER VIETNAMESE VEGETARIAN CONGEE

Steps:

• Put the rice, salt, and water in a slow cooker.
• Add ginger and mushrooms.
• Turn slow cooker on to low and cook for 8 hours or overnight.
• Add veggie ham or tofu just before serving.
• Season with salt, light soy sauce, sesame oil and pepper.
• Ladle the congee into individual serving bowls, garnish with coriander leaves and serve hot.