Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, kao tom moo (thai rice congee with mince pork). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Add the spring onions, celery and season with fish sauce, sugar and black pepper to taste. Serve in individual bowls and garnish with chilli coriander and the Thai fried garlic. To serve, add the rice porridge mixture to the pork soup. Heat over medium-high heat until just simmering.
Kao Tom Moo (Thai rice congee with mince pork) is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Kao Tom Moo (Thai rice congee with mince pork) is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have kao tom moo (thai rice congee with mince pork) using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Kao Tom Moo (Thai rice congee with mince pork):
- Take 1 cup leftover cooked rice
- Get 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
- Take 1 tbsp soy sauce
- Get 1 pinch ground white pepper
- Take For crispy garlic
- Get 2-3 cloves garlic (finely chopped)
- Get 4-5 tbsp vegetable cooking oil
- Get For optional garnishes
- Make ready Thinly sliced green onions, Fried garlic, Sweet and salty pickle radish pickle red chilli
Combine the ground pork with the white pepper, minced garlic and cilantro roots (or stems), and fish sauce. Rinse the rice a few times. This sauce should be served with the khao kha moo. Serve the meat over steamed jasmine rice, topped with some pickled mustard green, steamed bokchoy and the chile-vinegar sauce.
Steps 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
This sauce should be served with the khao kha moo. Serve the meat over steamed jasmine rice, topped with some pickled mustard green, steamed bokchoy and the chile-vinegar sauce. Thai congee is a rice porridge breakfast dish, often served with pork meatballs and a variety of Thai condiments and topping such as fried onions, garlic, chiles, fish sauce, sliced ginger, green onions, and cilantro. In a large Dutch oven over medium-high, heat the lard until shimmering. Top with fried garlic (we made our own, see picture below), cilantro, ginger strips, and sprinkle with Thai pepper powder.
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