KMixon Posted February 17, 2009 Share Posted February 17, 2009 When we were in Thailand last summer I had a kind of rice porridge for breakfast. The broth was very light, but full of flavor. There was chicken, lime juice, maybe some mint and rice in it. I love love love this dish, but really have no idea what it is or what it is called. When we return I am planning on eating it everyday...or many times at least, but first i need to know what to ask for. Thanks! Link to comment Share on other sites More sharing options...
mahtin Posted February 17, 2009 Share Posted February 17, 2009 When we were in Thailand last summer I had a kind of rice porridge for breakfast. The broth was very light, but full of flavor. There was chicken, lime juice, maybe some mint and rice in it. I love love love this dish, but really have no idea what it is or what it is called. When we return I am planning on eating it everyday...or many times at least, but first i need to know what to ask for. Thanks! Congee or jock Link to comment Share on other sites More sharing options...
katana Posted February 17, 2009 Share Posted February 17, 2009 JOHK (h) โจ๊ก. Link to comment Share on other sites More sharing options...
mahtin Posted February 17, 2009 Share Posted February 17, 2009 JOHK (h) โจ๊ก. Just jocking Link to comment Share on other sites More sharing options...
dumball Posted February 17, 2009 Share Posted February 17, 2009 Joke , but not Mamma's , I find that one rather watery , joke is suggested for settling your stomach after consuming road-side fare , no joking !!!!!!!! Link to comment Share on other sites More sharing options...
KMixon Posted February 17, 2009 Author Share Posted February 17, 2009 Great! I am looking forward to having that soon!! My thai friend here in the states said she would make it for me. I hope it as good as I remember! Thanks for your replies. One more question, Is it pronounced Jock, or Joke? Link to comment Share on other sites More sharing options...
Chaimai Posted February 17, 2009 Share Posted February 17, 2009 It's great for hangovers. Link to comment Share on other sites More sharing options...
sriracha john Posted February 17, 2009 Share Posted February 17, 2009 Link to comment Share on other sites More sharing options...
JetsetBkk Posted February 17, 2009 Share Posted February 17, 2009 Link to comment Share on other sites More sharing options...
Tinkelbell Posted February 17, 2009 Share Posted February 17, 2009 I love this stuff. All the ingredients ( as in the pix); grounded pork ball, congee rice, shreaded ginger, gailanto (Thai= pak-che), egg (poached or scrambled), that's a standard dish. At home when I making this dish ( in winter we always have it offen as 2/3 times a week), I add some slices of boneless fish, shrimps and thousand-year-old-eggs, also toppled with preserved cabbage ( Thai = tung-chai) with a teaspoonful of garlic oil....yummy! The secret: cook everything in chicken broth. Link to comment Share on other sites More sharing options...
Nampeung Posted February 18, 2009 Share Posted February 18, 2009 So... what's the difference between Jok and khao tom ? Link to comment Share on other sites More sharing options...
teacup Posted February 18, 2009 Share Posted February 18, 2009 Jok......ready to eat by itself ----picture above Kaotom.....u eat with may side dishes..... unless you're having the special "kaotom w/meat in it"...ex, kaotom pla Link to comment Share on other sites More sharing options...
daoyai Posted February 18, 2009 Share Posted February 18, 2009 G.F.says the difference is Jok made from "broken rice" cooked longer Link to comment Share on other sites More sharing options...
chefshane Posted February 18, 2009 Share Posted February 18, 2009 Jok......ready to eat by itself ----picture aboveKaotom.....u eat with may side dishes..... unless you're having the special "kaotom w/meat in it"...ex, kaotom pla Jok is a rice PORRIDGE - so just like a Jap congee, or oats porridge, the grains are cooked down until they break up and become thick and gelatinous. They are no longer individual grains, and they become a different, thicker smoother texture. Unlike a lot of Chibnese and South East Asian rice porridges, jok actually tastes nice! Flavours and garnishes are added in so the finished dish has some real flavour, Thai style. In a lot of congees, the rice porridge is cooked plain, and garnishes served as side dishes and added in as per the preference of the diner. My preference is for tasty rice porridge, Thai style. Khao Tom is basically "rice soup". It is not cooked down into a porridge and is a clear water, broth or stock with individual (but soft) grains of rice in it, as well as (usually) chicken or prawn, ginger, coriander, pepper etc. Both are simple to make. Both are tasty. Jok is a great base for expensive ingredients too, fine dining places around the globe are using it to showcase things like truffle, sea urchin, lobster and scallop more and more often. Link to comment Share on other sites More sharing options...
teacup Posted February 18, 2009 Share Posted February 18, 2009 Both are simple to make.Both are tasty. oh you must be good in a kitchen then ok next time........jok pissup at your house?.....haha Link to comment Share on other sites More sharing options...
Westerner Posted February 18, 2009 Share Posted February 18, 2009 Ugh! - looks absolutely revolting Link to comment Share on other sites More sharing options...
teacup Posted February 18, 2009 Share Posted February 18, 2009 Oii maybe to you!!….westerner But it’s “the Breakfast of Champions” for many thais, Just like “that spinach to mr POPeye” Umm…deliciously revolting Link to comment Share on other sites More sharing options...
kiakaha Posted February 18, 2009 Share Posted February 18, 2009 in case you want to read it on a menu or a street food vendor cart, these are easy ones : ข้าว = kao = rice ต้ม = dtom = boil Link to comment Share on other sites More sharing options...
TJAN Posted February 18, 2009 Share Posted February 18, 2009 Ugh! - looks absolutely revolting Ugh you sound like a dumb WESTENER. Link to comment Share on other sites More sharing options...
TJAN Posted February 18, 2009 Share Posted February 18, 2009 Looks great my wife tells me she will make it tomorrow for breakfast. Link to comment Share on other sites More sharing options...
phaethon Posted February 18, 2009 Share Posted February 18, 2009 Having only a kettle to cook with at the moment and starting with a nasty cold I've just stocked up on instant pots of johk and noodles for the next couple of days - both with chicken. Nearest thing to Jewish Penicillin (chicken soup) available. Link to comment Share on other sites More sharing options...
sriracha john Posted February 18, 2009 Share Posted February 18, 2009 Ugh! - looks absolutely revolting perhaps this is more in line with your "Westerner" tastes... Link to comment Share on other sites More sharing options...
phaethon Posted February 18, 2009 Share Posted February 18, 2009 (edited) perhaps this is more in line with your "Westerner" tastes... Edited February 18, 2009 by phaethon Link to comment Share on other sites More sharing options...
aircut Posted February 18, 2009 Share Posted February 18, 2009 (edited) When we were in Thailand last summer I had a kind of rice porridge for breakfast. The broth was very light, but full of flavor. There was chicken, lime juice, maybe some mint and rice in it. I love love love this dish, but really have no idea what it is or what it is called. When we return I am planning on eating it everyday...or many times at least, but first i need to know what to ask for. Thanks! It sounds like โจ้ก "Johk". Search the internet there are plenty of recipes out there...http://www.ehow.com/how_2226308_thai-rice-porridge.html a rice soup is another brealfest favorites, called Khao Tom. But, is more of a soup.... Edited February 18, 2009 by aircut Link to comment Share on other sites More sharing options...
blue eyes Posted February 19, 2009 Share Posted February 19, 2009 (edited) We make rice porridge but just a little different for our daughter.The wife calls it khatum if that is correct.It is thiker then jok.The kid does not like the sunny egg so we make it with scrambled eggs for her,and we cut the pork balls in half.The wife tells me that this is mostly for old people and young children or people that are sick.Well we eat it all the time. Oh and for westerner check out the place mat. Obviously you have no real idea what good food is. Edited February 19, 2009 by blue eyes Link to comment Share on other sites More sharing options...
Westerner Posted February 20, 2009 Share Posted February 20, 2009 We make rice porridge but just a little different for our daughter.The wife calls it khatum if that is correct.It is thiker then jok.The kid does not like the sunny egg so we make it with scrambled eggs for her,and we cut the pork balls in half.The wife tells me that this is mostly for old people and young children or people that are sick.Well we eat it all the time. Oh and for westerner check out the place mat. Obviously you have no real idea what good food is. I like good food, not something that looks like the cat just brought up Link to comment Share on other sites More sharing options...
sabaijai Posted February 20, 2009 Share Posted February 20, 2009 If served with a wedge of lime, it was probably khao tom, not jok. Link to comment Share on other sites More sharing options...
Roadman Posted February 20, 2009 Share Posted February 20, 2009 When we were in Thailand last summer I had a kind of rice porridge for breakfast. The broth was very light, but full of flavor. There was chicken, lime juice, maybe some mint and rice in it. I love love love this dish, but really have no idea what it is or what it is called. When we return I am planning on eating it everyday...or many times at least, but first i need to know what to ask for. Thanks! Ask your thai friend where the nearest Asian market it is that will sell the Johk base. Thai shops definitely sell the base and "all in" Asian super markets are very likely to have a thai brand of Johk base. You then only have to add the water, egg and other bits and pieces that you may like. Dress with the likes of corriander and also the thai fermented mustard on top is yummie. Also for flavouring dry chilli flakes and fish sauce. The attachment (if it loads) is the one that we buy by the carton but will give you an idea of what to look for. Cheers Link to comment Share on other sites More sharing options...
blue eyes Posted February 20, 2009 Share Posted February 20, 2009 I like good food, not something that looks like the cat just brought up I can see your point Westerner.In the photo the pork balls do resemble the hair balls that my long haired cat has coughed up in the past.But jok and khao tom are very good,try them some time. Link to comment Share on other sites More sharing options...
blue eyes Posted February 21, 2009 Share Posted February 21, 2009 The wife saw this thread and asked me to make jok for the morning meal so here it is.The photo is of the kids bowl.She does not like the sunny egg so she got quail eggs cut in half. Link to comment Share on other sites More sharing options...
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