In today's episode, Rinda is sharing with us a rare recipe from her Grandma's kitchen - Khao Gan Jin! This dish, which uses pork blood as a main ingredient, has its origins from the Shan people's culture, in Northern Thailand and Myanmar. This unique dish was a staple in Rinda's childhood as a packed lunch - complete with a banana leaf wrap!
Khao Gan Jin (ข้าวกั๊นจิ๊น)
This recipe is for 4 servings
Ingredients:
4 cups of cooked (al dente ) Jasmin rice (add ½ less water when cooking rice for this recipe.)
1 cup of fresh Pork blood
3 Stems of lemon glass- use only the tip (4-5 inches from the end) , smash to release the flavour, and chop off the top woody stalk. This ingredient is meant to infuse flavour, not for chewing/eating.
1 ½ of Chicken Bouillon
1 package of Banana leaves, fresh or frozen available at Asian supermarkets
Tooth picks to secure banana leaves together- refer to video.
Cooking Method:
When cooking Jasmine rice, be sure to use less water than usual. The rice should be slightly al dente, as it will continue to cook when mixed with pork blood and steamed to make Khao Gan Jin.
Preparing the Pork Blood Mixture:
In a large bowl, add the pork blood and crushed lemongrass.
Squeeze the lemongrass multiple times to release its aroma into the blood. The more you squeeze, the more flavour it imparts. Strain the lemongrass from the blood and discard it. (Refer to the video for guidance.)
Mixing the Rice:
In a separate large bowl, combine the cooked Jasmine rice with 1 cup of the prepared pork blood mixture. Mix well, then add 1 ½ Chicken bouillon cubes. Stir thoroughly to ensure the cubes dissolve and are evenly distributed in the rice. Set aside.
Preparing the Banana Leaf Wraps:
Use one package of fresh or frozen banana leaves (available at Asian supermarkets). Clean and cut the leaves into square pieces about 8x8 inches. (Refer to the video for instructions.) Layer two banana leaves on top of each other- one placed horizontally and the other vertically. Add the Khao Gan Jin mixture on top and fold the leaves to wrap it securely. Use toothpicks to hold the wrap in place.
Steaming the Khao Gan Jin:
Add 8 cups of water to a double steamer. Place all the wrapped Khao Gan Jin inside. Cover and steam for 35-45 minutes or longer, depending on your altitude. Note: Cooking times vary based on elevation. In Calgary, Alberta (1,048 meters / 3,438 feet above sea level), cooking may take longer than at sea level.
Serving Khao Gan Jin with Condiments:
Fried garlic in oil (recipe available at: UA-cam link)
1 medium-sized shallot, sliced
5-6 slices of English cucumber
2-3 roasted Thai chilies
2 teaspoons of roughly chopped cilantro
Serve warm, with one wrap per serving. (Refer to the video for serving suggestions.)
Bon Appetit!
For questions or comments, please email us at Thaikitchenwithrinda@shaw.ca.
Visit my channel for more delicious Thai, Vegan, and Vegetarian recipes!
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Chapters:
0:00 Introduction
1:14 History and Origins of Khao Gan Jin
1:55 Ingredients
2:46 Preparing the Pig's Blood
3:21 Mixing the Rice
3:53 Preparing the Banana Leaves
4:34 Wrapping the Khao Gan Jin
6:06 Steaming Method
6:56 Making Fried Garlic in Oil
7:46 Plating the Dish
8:27 Tasting!