For the last winter cold of the season…

It seems like everyone gets sick in April. Its as though our balance gets thrown off just as the seasons are thrown off – not knowing whether to blow cold or warm, Winter or Spring?? So here’s a recipe that will beat that lamb/lion cold from early Springs indecision.

Kao Tome
Rice Porridge with Minced Pork, Fried Garlic, and Green Onions*
from Real Thai, Nancie McDermott

*I make this vegetarian also, its as simple as substituting a good veg stock/broth for the pork/chicken.

4 c chicken/veg stock
chili-vinegar sauce (see below)
2 c cooked white rice
1/4 lb of minced pork or chopped chicken meat
1 T fish sauce, plus some for serving
1 tsp freshly ground pepper
1/2 c Fried Garlic in Oil (see below)
3 T thinly sliced green onion
A handful of fresh cilantro leaves

In a saucepan over medium heat, bring the stock to a gentle boil. Meanwhile, prepare the chili vineager sauce and set aside. Stir the rice into the boiling stock. When the stock return to a boil, add the pork, pinching off small amounts and dropping them in one by one. Cook until the pork is doe, about five minutes. Stir in the 1 T fish sauce and pepper.

Remove from the heat and ladle into bowls. Top each serving with a spoonful of friend garlic, green onion and cilantro leaves. Serve with the chili vinegar sauce and any additional fish sauce.

Serves 6

You can also add a poached egg to each bowl if you want.

Chili Vinegar Sauce (Prik Dong Nahm Som)

1/2 c white vinegar
1 T fish sauce
10 fresh hot chiles, thinly sliced crosswise

Combine all ingredient in small bow. Store at room temp, keeps for 2 to 3 weeks.

Fried Garlic in Oil (Gratiem Jiow)

1/4 c veg oil
2 T finely chopped garlic.

Heat a small skillet over low heat. Add the oil and heat until very hot. Drop a piece of garlic in – if it sizzles immediately the oil is ready. Add all the garlic o the oil and stir to break up any clumps. It should sizzle and bubble and begin to turn golden. Stir gently, and as soon as half of the garlic is a soft wheaty color, remove pan from the heat and let the garlic continue cooking in the warm pan. This entire process shouldn’t take more than three minutes.

Let cool and put in glass jar with tigh fitting lid and store in the fridge.

Makes 1/4 c.


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