Khao Tom Song Kruang – Boiled Plain Rice Recipe 2
1 cup uncooked jasmine rice
(leftover jasmine rice from last night will be fine)
4 cups stock
1/2 cup minced pork, chicken, fish or shrimps as you like
1/2 cup shitake mushroom
1/2 cup seaweed
2 tbsp. soy sauce
1 tbsp. fish sauce
1 tbsp. white pepper powder
3 tbsp. pickled radish
3 tbsp. fry garlic in vegetable oil
1 handful sliced Chinese celery
1/2 cup sliced coriander and scallion
1 tbsp. grounded garlic and coriander root
1 tsp. salt
1. Heat the pot and add 4 cups stock. Add uncooked jasmine rice and use medium fire. Turn down the fire to low, when it’s boiling.
2. While we are waiting for the rice to be done, mix pork in a bowl with white pepper powder, soy sauce, seaweed, grounded garlic and coriander root.
3. Take a peak at boiling rice. If the water gets to low, add more stock. Keep stirring.
4. Now, make the pork a ball shape and drop them into boiling pot. Add shitake mushroom.
5. Boil it for another 10 minutes. Turn off the fire. Throw Chinese celery into the pot and mix well. The heat that is left will cook it.
6. Serve it in a bowl. Add sliced coriander and scallion, pickled radish, and fried garlic in vegetable oil on top. Don’t forget to sprinkle white pepper powder at last.
This is home recipe, hospital recipe (for sick people). Using uncooked jasmine rice is better than boil the rice that was already cooked from rice cooker. We say juice from uncooked rice and vitamin will stay there. The scent and taste are also different.
See two more recipes about boiled plain rice on my next posts. My next two posts will be a quick and cheat recipe from a restaurant. 🙂