Joke / Cow Dum!

[cooL_guY_corY]

ok joke ( probably translated wrong i know..) I know its just like easy rice soup but i am looking for a more indepth recipe then just nam and cow suWHY , woRD ??

thanks

[Thetyim]

Khao tom is a staple in Thailand, being widely eaten as a breakfast dish as well as an accompaniment to lunch and dinner. It can be cooked plain (without the shrimp), or as here with shrimp. It can also be made by simple substitution with chicken, pork, or any combination of seafood that you have to hand. It can be made with cooked left over chicken/shrimp etc, or as here with fresh ingredients. It is however almost always made from pre-cooked rice from a day before (though not always left-overs: the cook will often simply ladle enough rice from the electric rice pot to make the soup shortly before serving). Made with chicken it is a popular meal for recovering patients who still feel a little queasy.

Ingredients

2 cups water

1 cup cooked Thai jasmine rice

1 cup thinly sliced Chinese celery (including the leaves)

half teaspoon preserved cabbage

2 tablespoons fish sauce

1 tablespoon Maggi seasoning

1 tablespoon garlic, thinly sliced

1 teaspoon Thai pepper powder

fried garlic to taste, and a half teaspoon of salted radish always adds a nice taste

You also need 4 large (8 to the pound) shrimp, or half a pound of smaller ones, shelled, deveined, and butterflied, or half a pound of other flavor ingredient.

Method

In a very small amount of oil saute the garlic until golden brown and beginning to crisp up. Pour in the water, and bring to the boil. Next add the celery, Maggi sauce, and fish sauce and pepper powder, and stir until it boils again. Now add the rice, preserved cabbage and return to the boil, continuing to simmer, stirring occasionally, until the rice begins to "fall" and the water turns a milky white. Now add the shrimp, and cook until they turn pink.

Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander/cilantro leaves. It is also popular to serve a small dish of moo yong dried pork on the side with this soup.

[cooL_guY_corY]

thanks!

Khao tom is a staple in Thailand, being widely eaten as a breakfast dish as well as an accompaniment to lunch and dinner. It can be cooked plain (without the shrimp), or as here with shrimp. It can also be made by simple substitution with chicken, pork, or any combination of seafood that you have to hand. It can be made with cooked left over chicken/shrimp etc, or as here with fresh ingredients. It is however almost always made from pre-cooked rice from a day before (though not always left-overs: the cook will often simply ladle enough rice from the electric rice pot to make the soup shortly before serving).  Made with chicken it is a popular meal for recovering patients who still feel a little queasy. 

Ingredients

2 cups water

1 cup cooked Thai jasmine rice

1 cup thinly sliced Chinese celery (including the leaves)

half teaspoon preserved cabbage

2 tablespoons fish sauce

1 tablespoon Maggi seasoning

1 tablespoon garlic, thinly sliced

1 teaspoon Thai pepper powder

fried garlic to taste, and a half teaspoon of salted radish always adds a nice taste

You also need 4 large (8 to the pound) shrimp, or half a pound of smaller ones, shelled, deveined, and butterflied, or half a pound of other flavor ingredient.

Method

In a very small amount of oil saute the garlic until golden brown and beginning to crisp up. Pour in the water, and bring to the boil. Next add the celery, Maggi sauce, and fish sauce and pepper powder, and stir until it boils again. Now add the rice, preserved cabbage and return to the boil, continuing to simmer, stirring occasionally, until the rice begins to "fall" and the water turns a milky white.  Now add the shrimp, and cook until they turn pink.

Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander/cilantro leaves. It is also popular to serve a small dish of moo yong dried pork on the side with this soup.

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[chownah]

Also you can put a raw egg into it just when its done and it will cook from the heat already there. I've also seen some things that look like little knots...

[meadish_sweetball]

thanks!

Khao tom is a staple in Thailand, being widely eaten as a breakfast dish as well as an accompaniment to lunch and dinner. It can be cooked plain (without the shrimp), or as here with shrimp. It can also be made by simple substitution with chicken, pork, or any combination of seafood that you have to hand. It can be made with cooked left over chicken/shrimp etc, or as here with fresh ingredients. It is however almost always made from pre-cooked rice from a day before (though not always left-overs: the cook will often simply ladle enough rice from the electric rice pot to make the soup shortly before serving).  Made with chicken it is a popular meal for recovering patients who still feel a little queasy. 

Ingredients

2 cups water

1 cup cooked Thai jasmine rice

1 cup thinly sliced Chinese celery (including the leaves)

half teaspoon preserved cabbage

2 tablespoons fish sauce

1 tablespoon Maggi seasoning

1 tablespoon garlic, thinly sliced

1 teaspoon Thai pepper powder

fried garlic to taste, and a half teaspoon of salted radish always adds a nice taste

You also need 4 large (8 to the pound) shrimp, or half a pound of smaller ones, shelled, deveined, and butterflied, or half a pound of other flavor ingredient.

Method

In a very small amount of oil saute the garlic until golden brown and beginning to crisp up. Pour in the water, and bring to the boil. Next add the celery, Maggi sauce, and fish sauce and pepper powder, and stir until it boils again. Now add the rice, preserved cabbage and return to the boil, continuing to simmer, stirring occasionally, until the rice begins to "fall" and the water turns a milky white.  Now add the shrimp, and cook until they turn pink.

Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander/cilantro leaves. It is also popular to serve a small dish of moo yong dried pork on the side with this soup.

That's khao dtom. Joke is more gruel-like, and often contains intestines.

[Johpa]

Also you can put a raw egg into it just when its done and it will cook from the heat already there.  I've also seen some things that look like little knots...

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Also popular, and my favorite, is to put a dollop of tao huu yii, fermented tofu, into the bowl upon serving.

[Dara]

That's khao dtom. Joke is more gruel-like, and often contains intestines.

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That's right - What the Thais called "Joke" is basically the Chinese "Jook" or "Congee". It's made with broken rice, cooked in broth until thick. Many accompaniments can go with Joke - the most common is ground pork or chicken (or yummy abalone ones you can get in Hong Kong). When serving, slosh a little soy sauce into the bottom of a bowl, add julienned ginger - you can add a raw here too, though my favorite is cooked 100 year-old egg, then fill the bowl with the porridge, topped with fried garlic, chopped green onions and cilantro. Vinegar with sliced hot peppers and nam pla can be used as condiments. Very good for late supper too....

[cooL_guY_corY]

That's khao dtom. Joke is more gruel-like, and often contains intestines.

<{POST_SNAPBACK}>

That's right - What the Thais called "Joke" is basically the Chinese "Jook" or "Congee". It's made with broken rice, cooked in broth until thick. Many accompaniments can go with Joke - the most common is ground pork or chicken (or yummy abalone ones you can get in Hong Kong). When serving, slosh a little soy sauce into the bottom of a bowl, add julienned ginger - you can add a raw here too, though my favorite is cooked 100 year-old egg, then fill the bowl with the porridge, topped with fried garlic, chopped green onions and cilantro. Vinegar with sliced hot peppers and nam pla can be used as condiments. Very good for late supper too....

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i alwayts make them take the intestine shit out

[BambinA]

Rice Congee with Pork (Kao Dtom Moo)

Soup stock:

1+ lb. pork bones

2 quarts water

1 tsp. sea salt

1/2 tsp. ground white pepper

1/4 cup cilantro roots (or substitute with bottom stems), bruised with the side of a cleaver

Pork mixture:

2/3 lb. ground pork

1/2 tsp. white pepper

2 Tbs. minced cilantro roots (or substitute with bottom stems)

4 cloves garlic, minced

1 Tbs. fish sauce

Other:

1 cup uncooked white rice

3 cups water

2 Tbs. light soy sauce

2 Tbs. fish sauce, or to taste

3/4 cup finely slivered fresh ginger

1/3 cup peanut oil

8 cloves garlic, chopped

4 green onions, cut into thin rounds

Liberal sprinkling of ground white pepper

1/2 - 1 cup short cilantro sprigs

Place soup stock ingredients in a large pot and bring to a boil. Reduce heat and simmer 30-40 minutes.

Combine the ground pork with the white pepper, minced garlic and cilantro roots (or stems), and fish sauce. Mix well and set aside.

Rinse the rice a few times. Place in a pot, add 3 cups of water and bring to a boil. Lower heat and simmer partially covered, skimming off any foam that forms over the water. Cook until rice has softened and the grains have started to fall apart.

In the meantime, prepare the remaining ingredients. In a small skillet, fry 1/2 cup of the slivered ginger in hot oil over medium heat until browned and crisped. Drain with a fine wire-mesh skimmer. Return oil to skillet and fry the chopped garlic in it. When golden brown, remove from heat, leaving the garlic pieces in the oil.

When the stock is ready, drop the flavored pork mixture by the teaspoonful into the soup. Return to a boil, then simmer about 10 minutes. Season to taste with light soy sauce and fish sauce. Just before serving, add the hot broth with pork chunks to the cooked rice to make a soupy rice mixture. Heat together a few minutes. Stir in the fresh slivered ginger and green onions. Dish into individual serving bowls. Top with a dash of ground white pepper, some garlic oil with garlic pieces, a little fried ginger and cilantro sprigs.

Serves 6-8 for breakfast.

[BambinA]

>> this one for "jok" na ka

Basic Rice Jook Recipe

Ingredients:

9 cups water

Rice (any WHOLE grain rice): 1-2 cups

Meat or Vegetarian Protein Source (optional): 1-2 ounces

Directions: Place all ingredients in a large pot. Cover the pot and bring to a boil, then turn down the heat to the lowest possible setting. Allow to cook slowly for 6-8 hours. A rice cooker or crock pot is ideal for making jook! Simply let cook on low heat overnight.

For serving:

finely chopped scallions,ginger

white pepper

cooked shrimp , cook minced pork,egg (whatever you want)

soy sauce

well... do you think you can cook ?

enjoy ka

It's Bambi

[cooL_guY_corY]

hey... i tried bambinas recipe but like tripled the rice and water, oh boy i think the pot might be ruined, i burnt it so badly, haha.. guess i should have stuck to the recipe!

[BambinA]

hey... i tried bambinas recipe but like tripled the rice and water, oh boy i think the pot might be ruined, i burnt it so badly, haha.. guess i should have stuck to the recipe!

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sawassdee ka..

well can u cook just normal rice? .. after it's well done .. put it in blender +water .. and blending it..

after it's fined take it in a pot, add water (as mush as you want) and cook till it boild and thick as u want .. i think maybe it works na ka

if i was you i would try...

bambi

[BambinA]

basically when we cook "jok" in thai we use " broken jusmin rice " rice and cook on gas stove naka ... cook till it's soft and thick

well we will make it like 2 part

(1) cooked " broken jusmin rice " (with water)

(2) soup stock form chicken or pork bone ****see not1

1+2 cook agian till boiled =(3) (this process we will do "minced pork ball" )

miced pork ball = minced pork+soya sauce+pepper then make it as a small ball put it in (3) **** see note2

when serve put egg on the bowl and cover it with "jok"

after well done all ..topping with finely chopped scallions,ginger,pepper and make more taste with soya sauce

ps....

***note1***

Soup stock:

1+ lb. pork bones

2 quarts water

1 tsp. sea salt

1/2 tsp. ground white pepper

1/4 cup cilantro roots (or substitute with bottom stems), bruised with the side of a cleaver

***not2***

Pork mixture:

2/3 lb. ground pork

1/2 tsp. white pepper

2 Tbs. minced cilantro roots (or substitute with bottom stems)

4 cloves garlic, minced

1 Tbs. fish sauce

*** easiest way ***

1 use instant porridge as "Knorr" from asian groceries

2 go to TH ,

3 find a mixed Thai- Chinese GF

Bambi (she is micxed Th-CH)

[cooL_guY_corY]

Bambina thanks for all your help, it is much appreciated, i will be cooking this up on the weekend i think.