SIMPLE SUNDAY WITH THAI GAI KAO TOM / BUBUR AYAM THAI

Hello a very good morning to All, the weather outside is just fantastic...believe me or not it's just like winter and I believe many will pull up the blanket and sIn  Anyway I'll still have to do my normal chores..Sunday is the time for housekeeping and today with such cooling weather best for breakfast would be something soupy and hearty.

So I made Thai Chicken Porridge. This porridge is popular in Thailand and is also known by the Chinese names of Jook or Congee. This rice porridge is a traditional Chinese comfort food, and is a favorite late-night snack, breakfast in a bowl and dim sum specialty all over Asia.

Every SE Asian country has their own adapted version of this old Chinese classic. The ideal consistency for this porridge resembles medium-bodied Cream of Wheat that falls easily off the spoon.

What I love about Thai Porridge is that it has a blended flavour of sourish and salty...I cooked the porridge separately and made the chicken soup the reminiscent of white tom yam then blend both together...it end up with soupy chicken porridge...OMG with some condiment like salted eggs, salted fish, fried anchovies and some sambal will made me repeating the porridge till dinner.

The condiments are served in small dishes to allow diners to customize their bowl to their taste. It is fun to try a different one with each spoonful which is a totally new taste.

In some regions of Thailand you will be offered various variety meats and chunks of coagulated blood to personalize your bowl of Kao Tom. Another popular version uses spices mixed with ground meat which is added to the boiling Kao Tom. 

This chicken version, Gai Kao Tom is my favourite.

INGREDIENTS:

Serves 4-6

• 1 ½ - 2 litres chicken stock infused with 1cm ginger bashed and 2 spring onions screwed up and tied into a loose knot
• 1 cup jasmine rice, washed and drained
• Place chicken stock, rice, both chicken pieces and ginger into a medium pot and bring to the boil. Lower to a simmer and cook until the rice has broken down to a thick soup. Congee may be cooked to several different stages and textures depending on what your preference is. Sometimes broken rice is cooked for long periods of time, so the rice grains completely break down but some like the grains still very evident and the surrounding starch to be of a looser runnier consistency. In the case of the later, the congee must be eaten immediately or the rice will begin to break down from resting or being warmed for too long.

For the soup

200 g chicken fillet

200 g chicken bones

1.5 litre chicken stocks

5 garlic chopped

5 tbsp lime juice

3 tbsp fish sauce

salts and pepper to taste

2 tbsp cooking oil

1 tbsp sesame oil

Heat up oil and saute the garlic till brown and fragrant. Add in the chicken fillet and chicken bones. Add water and allow soup to simmer for 30 minutes. Add lime juice, salts, fish sauce and pepper. Adjust taste. Allow to boil and pour soup over porridge. Combine well.

1. To serve, 
2. Spoon one to two ladles of congee into a bowl and you may either serve with a sprinkle of spring onions, coriander, shallots, a drizzle of soy, pinch of white pepper and sesame oil or just have the garnishes and seasonings in the middle of the table for your guests to help themselves.

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Salam dan selamat pagi semua.....cuaca memang cukup cantik hari ini...rasa macam di oversea pula dingin, nyaman dan cukup sesuai buat tarik selimut dan sambung tido. Tapi sebagai chef kat umah..sejuk  ke..panas ke... tetap dapur kena berasap ya... Alhamdulillah..ari ini kita bersarapan pagi ala Thai...saya masak bubur ayam Thai... sebelum masuk tidur semalam  dah masak buburnya...pagi ni cuma touch up...Cukup mantap dalam cuaca sebegini.

Bubur ayam Thai ini sama juga dengan kebanyakan bubur di negar-negara di Asia Tenggara...semuanya datang dari pengaruh masyarakat Cina...macam bubur teochew... tapi namanya Thai mesti ada masam-masam sedikit ala-ala tom yam. Saya masak bubur asing dan pagi tadi saya tumis soupnya...buat macam tom yam putih...tumis pakai bawang putih baru sedap rasanya...lepas soup sudah masak saya curahkan dalam bubur dan gaul rata...renehkan seketika... boleh juga dibuat sedikit-sedikit...agak-agak nak makan ambil bubur bancuhkan dengan soup...

Seperti biasa mesti ada sampinganya...sampingan yang mantap pastila telur masin dan ikan masin...dan sesuai dengan tekak yang hendakan pedas saya buatkan sedikit sambal dan kangkong goreng...cukup balance dietnya....hidangan yang sesuai untuk diulang-ulang sehingga malam...ialah bubur ni cepat buat kita lapar balik...so hari ini kita ulang aje bubur ini sampai waktu dinner baru fikir lain.

Next Post - Udang Goreng Ala Mamak

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