As much as I love Thai food there was one dish that, when I first heard about it, had no draw for me at all. It’s kao tom – literally “rice soup” and also known as boiled rice by some. Yeah I know you’re thinking the same thing, boiled rice sounds sooooo appetizing.
Mar sin,, it was with some trepidation and the image of a gruel like bland substance in my mind that I first went out with my wife Golf in search of boiled rice.
And you know what? kao tom is NOT anything like what I would have imagined. Yes it is a soup, generally from chicken or pork stock, and it is full of rice, but it is so much more too.
Boiled rice is a combination of soup stock, rís, ground chicken or pork, coriander and (my favorite part) fried shallots. It is warm and filling and savory and even though the the Thai’s eat it for breakfast, but I’ve found it’s good anytime – morning, noon or night.
Boiled Rice – Kao Tom
Here we go with the recipe for boiled rice (2 riar)…
- 2 cups cooked jasmine rice
- 100-150 grams minced pork or chicken
- 1 cup of pork broth or chicken broth (depending on what kind of meat that you’re going to use)
- 1 TBS light soy sauce
- 1 TBS Golden Mountain Thai Seasoning Sauce
- 1/2 TBS salt
- 1/2 tsp ground black pepper
- 1/2 cup shallot,slisnithe go tanaí (you may use more because it will make your boil rice more tasty)
- 1/4 cup coriander,mionghearrtha
- 3 cupáin an uisce
- 3 TBS of cooking oil
You will be able to tell that not much for the recipe for this menu at all. Easy for your rushed morning even if you want to spend your nice time with nice meal. Or can cook in the evening and re-heat again in the morning it’s not going to take the good taste away at all.
Ok, first put the chicken broth and water in the pot over medium heat. Add soy sauce, anlann seasoning Téalainnis, salt in the broth. During this time you can put 1 TBS oil in the wok and start to cook minced pork until it cooks. After the broth starts to boil remove the cooked pork from the wok and add it into the broth and wait until it starts to boil again and then decrease to low heat. Saute the shallot in 2 TBS of oil until fragrant and turn golden brown, remove and drain on absorbent paper.
And now it’s time to serve, put 1 cup of cooked rice into a serving bowl, add the broth with pork into the rice (just enough for abundance rice). Arrange on a serving bowl and sprinkle fried shallot, chopped coriander and pepper. Best when served hot and eat with another dish or by itself.
Poist ghaolmhara:
