HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
For people not making Jok too often there is another way of getting broken rice which makes in my opinion a better rice goop than regular. Just take the appropriate amount of rice an pule it a few times in a blender or coffee grinder. Just short jabs, don't overdo it otherwise you've got rice flour.
Thank you so much. We moved to Bangkok just over six months ago and your videos have really helped me to cook my own Thai food with ingredients from the market. About the only thing (other than mama noodles) that we are still eating from the packet is instant jok. I'm hoping that this morning's jok will be the last packet one I ever eat and can't wait to try your recipe. I love jok and I love your channel X
You posted this 6 years ago so I have no idea if you will see this but, I would love to move to Bangkok.. I've just started to learn some Thai, language, culture, food etc... I would love to hear about your experience if there is anything you wouldn't mind sharing :) Korp Koon Mahk Kha.
@@warriorsoftheheart I lived there for 2 years. It's fun but it depends on what u really want and need. I've switched from wanting to live there to wanting to travel there. What do YOU want?
I made a version of this because I had barely any food left (I'm a student lol), I had no stock so I used the seasoning sachets out of a mi goreng noodle packet and no pork so I used some random frozen edamame I had left in the freezer. If you're wondering why I didn't just eat the noodles it was because I had a ton of rice left and I got three meals instead of just one.
Made a fusiony vegetarian version of this with vegetarian sausage cooked in a vegetable boullion/miso stock, and it was super delicious. Do recommend for anyone wanting a vegetarian version. yummm
I just made it using a Congee mix I bought from the Asian store. The congee mix includes glutinous rice, black rice, short grain rice, kidney beans, red kidney beans, ormosia, barley, green bean, red dates, and lotus seeds. Because I don't eat pork I used ground turkey. Otherwise I followed your steps and kept everything else the same. I had never had congee before, but having seen it many times eaten in Asian drama, I have wanted to make this delicious looking dish. And to my surprise, it was very savory and delicious and reminds me of a seafood bisque I had at a restaurant here in Louisiana. It tastes so similar to one another that it can pass as a Louisiana dish (minus the ginger and egg maybe 😅) Thank you so much for sharing how to make this 😊🤗
Reem Alabed wow that congee mix sounds like ba bao Zhou. (八宝粥）， which literally translates as eight treasure congee in Chinese. It’s served as a dessert, the traditional way is to add some jujube, peanuts, and maybe goji berries if u have it, sweeten with sugar, served hot or cold. I kinda forget what occasion this is for, but it was definitely one of my fondly childhood memories.
Nothing better than a comforting bowl of jok. I usually do mine in a rice cooker and set it to "porridge" but this method gives you more control. Thanks so much for sharing! I'll be making it this way from now on!
My ex-husband thought it was so gross when I'd make onsen tamago and crack it over a bowl of hot rice. But, when done right, it's cooked enough and it adds such an amazing, almost custard-like consistency to the dish. I didn't realize there was a Thai equivalent to onsen tamago. I like your method better because it seems more fool-proof and simple.
I love your channel. Every posted tutorial is perfect. All those tips you share!! WOW! Such an education, so economical in language yet so inspiring and entertaining too. I'm just so grateful you decided to start this channel. xoxo
My new favorite breakfast! I love Congee but now I am a Jok Junkie. Thank you. I just bought your e-cook book. I can't wait to get into it. I love what you are doing.
I carry a packet of fried, shredded garlic with me to my local jok vendor because he doesn't have it. Great breakfast that will keep you 'till lunch. Nice video. Thank you.
Thai friends call it a good hangover cure. . I like jok Malaysian Chinese style with ikan bilis, pickled vegetables and 1000 year old egg. In the winter I like khao tom (rice soup) as with lots of ginger it keeps colds away.
just have to say - cutest "dancing rice" dance ever..or could just be the chef ;) much aloha and much thanks for the recipe!! def going to play with the recipe a bit with what's out here :)
I had just asked about this on one of your other videos then finally found one of your older ones :) One of the best jok dishes I have had was in two places, Chiang khan in loi Thailand and at my in laws house in Udon area, they make a good one.
You so nailed this!....the only thing I missed was an addition of glass pork.... then that was probably regional. Thank you so very much for such a wonderful share. Pure love right here!!! Oh and maybe some chinese (ammonia) donuts :D
I love jok! Lazy way, put it in a pressure cooker. For my chicken version I toss in 3 leg quarters (frozen) whole and pressure cook it. When it's done, stir it and the meat falls off the bones so you don't have to separate it.
Hi Pailin, I just discovered your channel. My son and husband loves Thai food, so I am trying to learn for them. I can't wait to try this recipe. It's little similar to Vietnamese Chao, and since my hubby is Vietnamese I am sure he will enjoy this recipe. :)
I was in Thailand last week (Bangkok and Phuket) for 9 nights. I never thought congee was popular there. In fact, I saw only one street food vendor selling congee.
Pai from my experience I’d used merchant blender to finish the rice , so you don’t have to use a lot of time to stand there try to stir the rice. Try that you might like that.
i love the way you cook your congee...it look so appetizing...thanks for sharing your recipe....i wanna try this and maybe my big bosses will like it so much ...ok more power to you....happy cooking......♥♥♥♥
Only thing missing from this dish is the dough fritters. I love the way Thais make their fritters around 1/4 to 1/3 the regular length of Chinese dough fritters, making it more manageable which I normally end up eating way too many at one go.
Nice recipe and alternative to traditional Chinese congee. Tip: You can avoid stirring as it thickens by using a low heat and a heavy thick pan (stainless steel is not a good choice). Ceramic, pyrex or cast iron or a heavy duty steel pan will work where you can leave it on for 1-2 hours without stirring and it won't burn. A lid with good ventilation is also good, otherwise leave it it partially open when boiling and once the heat is turned down low, you should be able to close it if the lid has a vent. Failing this, use a rice cooker on slow cooking mode. :)
You seem a little different here than in your previous videos. Looked like you were a bit more cheery, dynamic/expressive (like you were totally into what you were doing). I really like that presentation style. Also thanks for this recipe. Will definitely try it soon!!
As someone raised with conjee/jook, this is by far the most labor intensive, high maintenance, time consuming version of I've ever seen. Just put the basic ingredients in a crockpot and cook on low before you go to bed. It will be ready in the morning. So much less work.
@@Koji-888 There has been research on making jook in rice cookers. They're actually terrible *if you care about the texture of your jook* - I do. I have a nice Zojirushi, it comes nowhere near the result of making jook in a crockpot or a stock pot. I'd even take Pailin's method over any rice cooker any day.
I'm not a doctor but I think you can put your rice in the blender and blend them up to make it a broken rice (blend it fist before you cook of course..) correct me if I'm wrong thought..
@@sap.3145 You would be breaking the rice before you cook it so it would still be the same texture as the normal rice before you cook it. It's only slightly softer after cooking.
This tutorial is nice! I like it so much, i'm italian and i'm not used to eat sour or salty dishes in the morning, only sweets for me :D However i will try it for lunch :) thanks so much for the little tips, i found it so usefull! Greetings from Italy ;)
Fede Rondi wow I didn’t know Italians eat sweets in morning. I love savory hot items for breakfast. Cereal will be my last resort. And I don’t like muffins or any continental breakfast. My best breakfast is actually left over dinner. Just microwave it. So good.
I love and crazy for jok, which i can have it everyday and every meal! I love serve it with cabbage (cut into very think piece) and raw egg on the bottom then put the hot boiling jok on top of it! Thank you for sharing, I learn some new technic for make jok. Agree that without good stock, it's not a good jok. As Chinese, we believe that the clear jok (without stock), it helps to clean up the stomach. :D
The older generation here always say jok becomes thinner and thinner when you eat it because of stirring. Now I know that isn't true. Thanks for the food science lesson.
Great recipe.....thanks. Never made this but will deffo give it a go. One important question what size egg is it small..medium..large. That will affect the cooking time. Cheers (John M in the UK)
Jok is not only in Thailand....Jok is in fact in all of south east Asia. In China, Korea, and of course Thailand and other countries like Vietnam and Burma....
I used to eat this when I lived in Thailand. I had it in Chiang Mai once where it was awesome!; very tasty. I think they put lemongrass in it. I also tried it in a village down South (Songkhla area - Ranod) where it wasn't very tasty and they put every imaginable chicken part in it!....lol. I guess there are variations of this served across Thailand? I want to try making this one day. Great video! You are very entertaining and explain well! And look great, even in PJ's!
Thanks! Yes there are jok variations between every vendor, let alone between regions! Usually they put liver and other offal in this one but I always ask for mine without ;)
I fry my rice in oil and garlic to toast it and crack it. Then I add chicken stock litttle by little. I hate it when they make congee with a lot of liquid. I like it with the black egg and pork floss
Yummy recipe. I am definitely going to make this one. Any advice on how to scale up this recipe to feed a crowd? I mean, maybe 25 people or more. It seems doable - you make it look so easy - but things go crazy when cooking in very large pots with lots of stirring.
aroy mak mak. I tasted the yummiest jok in bangkok at Bangrak it's really good because you can see the old lady cooking it like for decades now. i miss her jok though. and i will absolutely try your recipe. thanks =)
Was it "jok prince" in Bangrak. I loved loved it. I grew up with it. I ate it almost everyday when I was a kid. Mmmmm I loved their grounded pork in the jok. But if it wasn't, you should try jok prince. Every Bangrak people knows it, I believe. :)
Hello Pallin - I love the very soft boiled eggs as you've shown on your video starting at 7.40. I tried it 2 nights ago for my late supper hoping to have this with my bread. I followed your instructions to the letter. But sadly, the egg yoke and the whites were hardly cooked (corgulated ?). But I had 2 eggs in the bowl. Thinking that your method may be suitable for only one egg, I tried it again last night with one egg. But this time I did the procedure twice, the second time, I did not even put the egg into cold water. But I was distracted and did not eat the egg until tonight. But because the egg was cold by tonight, I did the procedure once again tonight, and once again, I left the egg in the boiling water until it was ready to eat it - about 20 minutes later. So in total I have gone through the procedure three times, the last 2 times, I just left the egg in the boiling water without transferring it to cold water. Sadly, some of the egg white were still not cooked...not even corgulated even after 3 times. Any idea why this is the case ? Could it be due to the fact that in the UK, the atmosphere temperature were much colder ? Or could it be because my automatic kettle was not heating the water hot enough, even though it was boiling and the kettle shut itself off when the water was boiling ? Any advise greatly appreciated. Many thanks in advanced.
This method never works for me either; I just soft boil it in simmering water for a minute or two. You're a tenacious, stubborn beast though ;D-- I was charmed to read the detailed report on your continued attempts at this kettle technique. Five years ago you posted your comment. Have you mastered this technique in 2022 I wonder...
Instead of broken rice, which many may find difficult to buy, just put regular rice into a blender and give it a couple of quick pulses and voila - broken rice. Simple. 'nuf sed. plamuk aka travellingchef.
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
For people not making Jok too often there is another way of getting broken rice which makes in my opinion a better rice goop than regular. Just take the appropriate amount of rice an pule it a few times in a blender or coffee grinder. Just short jabs, don't overdo it otherwise you've got rice flour.
Do you ever top it with chili oil and lime? I had it that way in Laos, and it was soooo gooooood! :)
I have different types of rice in my pantry: basmati, jasmin, sushi rice, long grain, risotto. Which type I’d use best?
I've made congee a thousand times...this recipe is by far my favorite, the texture is the best and I appreciate the base recipe for advanced prep...
Thank you so much. We moved to Bangkok just over six months ago and your videos have really helped me to cook my own Thai food with ingredients from the market. About the only thing (other than mama noodles) that we are still eating from the packet is instant jok. I'm hoping that this morning's jok will be the last packet one I ever eat and can't wait to try your recipe. I love jok and I love your channel X
Awesome! Let me know how it goes!
You posted this 6 years ago so I have no idea if you will see this but, I would love to move to Bangkok.. I've just started to learn some Thai, language, culture, food etc... I would love to hear about your experience if there is anything you wouldn't mind sharing :) Korp Koon Mahk Kha.
@@warriorsoftheheart I lived there for 2 years. It's fun but it depends on what u really want and need. I've switched from wanting to live there to wanting to travel there. What do YOU want?
I made a version of this because I had barely any food left (I'm a student lol), I had no stock so I used the seasoning sachets out of a mi goreng noodle packet and no pork so I used some random frozen edamame I had left in the freezer. If you're wondering why I didn't just eat the noodles it was because I had a ton of rice left and I got three meals instead of just one.
ทำอาหารเก่ง น่ากินทุกอย่าง แล้ว authentic (บางคนสอนทำไม่ได้ใกล้อาหารไทยเลย)อธิบายเก่งด้วย เข้าใจง่าย เป็นคนไทยยังชอบดูเลยค่ะ เป็นกำลังใจให้นะคะ
I made this so many times following your recipe. This becomes my husband's favorite food.
Made a fusiony vegetarian version of this with vegetarian sausage cooked in a vegetable boullion/miso stock, and it was super delicious. Do recommend for anyone wanting a vegetarian version. yummm
I just made it using a Congee mix I bought from the Asian store. The congee mix includes glutinous rice, black rice, short grain rice, kidney beans, red kidney beans, ormosia, barley, green bean, red dates, and lotus seeds. Because I don't eat pork I used ground turkey. Otherwise I followed your steps and kept everything else the same.
I had never had congee before, but having seen it many times eaten in Asian drama, I have wanted to make this delicious looking dish.
And to my surprise, it was very savory and delicious and reminds me of a seafood bisque I had at a restaurant here in Louisiana. It tastes so similar to one another that it can pass as a Louisiana dish (minus the ginger and egg maybe 😅)
Thank you so much for sharing how to make this 😊🤗
Reem Alabed wow that congee mix sounds like ba bao Zhou. (八宝粥）， which literally translates as eight treasure congee in Chinese. It’s served as a dessert, the traditional way is to add some jujube, peanuts, and maybe goji berries if u have it, sweeten with sugar, served hot or cold. I kinda forget what occasion this is for, but it was definitely one of my fondly childhood memories.
Nothing better than a comforting bowl of jok. I usually do mine in a rice cooker and set it to "porridge" but this method gives you more control. Thanks so much for sharing! I'll be making it this way from now on!
Can u do that? I was just wondering if I could make this in my instant pot...
My ex-husband thought it was so gross when I'd make onsen tamago and crack it over a bowl of hot rice. But, when done right, it's cooked enough and it adds such an amazing, almost custard-like consistency to the dish. I didn't realize there was a Thai equivalent to onsen tamago. I like your method better because it seems more fool-proof and simple.
Is Onsen Tamago the same thing as TKG?
Msg?
Wow. Your videos are very well put together and informative. I’m from Thailand and always crave foods from my childhood.
This honestly looks like grits, so I'm extremely excited to try it!
Excellent presentation! I've learned so much not only" how to" but "why to" of making Thai congee.
I know I'm weird, but the egg kind of looks like the sun rising over the land. Perfect for breakfast! lol
I like that... it actually sounds like a good caption if this congee is in a print ad :)
Perfect!!!! Love it
Always add Chinese fried dough crullers / fried doughsticks to congee and let it soak up everything. It's life changing!!!
That was my thought too! When I had jok in Thailand, it came with the Thai version of those crullers - ปาท่องโก๋ bpa-tong-go - on the side.
I like this kind of Thai porridge for breakfast. It taste good. Thanks for the recipe Pailin.
I love your channel. Every posted tutorial is perfect. All those tips you share!! WOW! Such an education, so economical in language yet so inspiring and entertaining too. I'm just so grateful you decided to start this channel. xoxo
Thank you for explain ON How things work or why we should or shouldn’t do. Really help a lot. ขอบคุณค่ะ
I love your show , your recipes, your book, your smile and laughter, and your so beautiful. Oh and you make me so hungry. Lol.
My new favorite breakfast! I love Congee but now I am a Jok Junkie. Thank you. I just bought your e-cook book. I can't wait to get into it. I love what you are doing.
lol but jok and congee are really the same thing. At least in Chinese terms. The word jok itself is of Cantonese origin and it means congee.
I carry a packet of fried, shredded garlic with me to my local jok vendor because he doesn't have it. Great breakfast that will keep you 'till lunch. Nice video. Thank you.
Thank you very much! The video will help me to cook a very nice breakfast for my wife. She is Thai so I dont want to disappoint her ;) Thanks a lot!!!
I cannot take the heat from chilis, but white pepper? love it!
Omg! The egg in porridge looks just like the scene in Mulan. So cute!
Are you filming this in pyjama? That’s so cute and it makes this so authentic.
Thai friends call it a good hangover cure. . I like jok Malaysian Chinese style with ikan bilis, pickled vegetables and 1000 year old egg. In the winter I like khao tom (rice soup) as with lots of ginger it keeps colds away.
just have to say - cutest "dancing rice" dance ever..or could just be the chef ;) much aloha and much thanks for the recipe!! def going to play with the recipe a bit with what's out here :)
I had just asked about this on one of your other videos then finally found one of your older ones :) One of the best jok dishes I have had was in two places, Chiang khan in loi Thailand and at my in laws house in Udon area, they make a good one.
สวยและมีเสน่ห์มากๆค่ะ
Awesome video! Love that you explain everything, thank you!
You so nailed this!....the only thing I missed was an addition of glass pork.... then that was probably regional. Thank you so very much for such a wonderful share. Pure love right here!!! Oh and maybe some chinese (ammonia) donuts :D
Yay, I love McPorridge, my favorite breakfast item from McDonald's
I think I had this when I said in koh samet. Fell in love with it had it ever morning at the resort
My mom used to make this when we were kids. Made this with my own spices and it was yummy.
This recipe just changed my life.
Will try to prepare the rice- basic, so no more stress in the morning!
If someone comes to the door while you're eating breakfast, is it a knock knock jok?
I love jok! Lazy way, put it in a pressure cooker. For my chicken version I toss in 3 leg quarters (frozen) whole and pressure cook it. When it's done, stir it and the meat falls off the bones so you don't have to separate it.
Hi Pailin, I just discovered your channel. My son and husband loves Thai food, so I am trying to learn for them. I can't wait to try this recipe. It's little similar to Vietnamese Chao, and since my hubby is Vietnamese I am sure he will enjoy this recipe. :)
Looks delicious, Ive been searching so long for a prefect congee recipe, think I just found it
Excellent presentation...organized, complete, easy to follow. Thanks.
When I grew up in Thailand, we used to eat Jok as a late night meal. I don't recall ever eating it for breakfast.
น่ากินมากคะ ชอบกินไข่ลวกมาก พิ่งรู้ว่าทำไงก็วีดีโอนี้แหละ thank you. I always end up eating the whole thing in one sitting when I make this.
How interesting! Jok is also cooked in the province of Canton in China! I grew up on this stuff.
Leonor Felt Buddies r u half chinese？
Most of Southern Chinese immigrated to Thailand for 400 years.
en.wikipedia.org/wiki/Congee
It is very comforting watching you cook.
I was used to irish porridge but now in Thailand i love Jok
look soooo delicious ! 💕
i love pai 💕💕💕
It's like the Thai version of grits! I had this in Bangkok with eel and ginger.
Oh mannn, now l am hungry and cannot get asleep! Will cook it tomorrow for breakfast definitely!!!
I add red chili powder, fish sauce and green chillies in vinegar when served. Spicy, sour, but delicious!
You forgot the highlight of this dish! A heavenly crispy white noodle on top!!
I was in Thailand last week (Bangkok and Phuket) for 9 nights. I never thought congee was popular there. In fact, I saw only one street food vendor selling congee.
My all time fav.. Gonna try it when I have my own kitchen!!
Thanks for the video...learnt how to keep the rice paste for days
krop kun kha Khun Pailin, I made mine with Chicken Mince/Broth LOVE IT quick and easy. Thank you so much
Thank you for sharing this recipe. I had been feeling quite sick but this really made me energy
Pai from my experience I’d used merchant blender to finish the rice , so you don’t have to use a lot of time to stand there try to stir the rice. Try that you might like that.
Thanks for the recipe! I always love a bowl of hot jok when I'm sick :) won't hurt my throat and warm me up :)
Clara Mui m
Yes omg I automatically crave for jok when i am sick 😍
i love the way you cook your congee...it look so appetizing...thanks for sharing your recipe....i wanna try this and maybe my big bosses will like it so much ...ok more power to you....happy cooking......♥♥♥♥
those pajamas are a blast to being back in thailand with my cousins, they are so authentically thai lol
The egg over top makes it like a savour rice pudding consistency. I was unsure at first, but when the rice is hot it cooks right in the bowl.
Only thing missing from this dish is the dough fritters. I love the way Thais make their fritters around 1/4 to 1/3 the regular length of Chinese dough fritters, making it more manageable which I normally end up eating way too many at one go.
Pah tong koh,Thai Chinese doughnuts,yum
hi...
i do enjoy yr cooking show. thanks so much for d porridge recipe.
Nice recipe and alternative to traditional Chinese congee. Tip: You can avoid stirring as it thickens by using a low heat and a heavy thick pan (stainless steel is not a good choice). Ceramic, pyrex or cast iron or a heavy duty steel pan will work where you can leave it on for 1-2 hours without stirring and it won't burn. A lid with good ventilation is also good, otherwise leave it it partially open when boiling and once the heat is turned down low, you should be able to close it if the lid has a vent. Failing this, use a rice cooker on slow cooking mode. :)
You seem a little different here than in your previous videos. Looked like you were a bit more cheery, dynamic/expressive (like you were totally into what you were doing). I really like that presentation style. Also thanks for this recipe. Will definitely try it soon!!
I think cooking in pyjamas gets me excited ;)
You're so cute! Thanks for all of the extra information...good stuff!
As someone raised with conjee/jook, this is by far the most labor intensive, high maintenance, time consuming version of I've ever seen. Just put the basic ingredients in a crockpot and cook on low before you go to bed. It will be ready in the morning. So much less work.
@@Koji-888 There has been research on making jook in rice cookers. They're actually terrible *if you care about the texture of your jook* - I do. I have a nice Zojirushi, it comes nowhere near the result of making jook in a crockpot or a stock pot. I'd even take Pailin's method over any rice cooker any day.
I'm not a doctor but I think you can put your rice in the blender and blend them up to make it a broken rice
(blend it fist before you cook of course..)
correct me if I'm wrong thought..
TeddieSook I'm pretty sure that will work :)
SookieNightmare We don't want baby food
@@sap.3145 You would be breaking the rice before you cook it so it would still be the same texture as the normal rice before you cook it. It's only slightly softer after cooking.
You cook in PJ lol !!! So cute though!
it's breakfast...
I have good success with the egg by taking it out for an hour beforehand.
I just got sick yesterday and this really helped me out thank you soo much Kup-Kon-Kup 🙂
really love the details you provided in this! great video! thanks!
This tutorial is nice! I like it so much, i'm italian and i'm not used to eat sour or salty dishes in the morning, only sweets for me :D
However i will try it for lunch :) thanks so much for the little tips, i found it so usefull!
Greetings from Italy ;)
+Rondi1680 Hi! When I went to visit my Italian friend we had tiramisu for breakfast for daysss, lol!
Fede Rondi wow I didn’t know Italians eat sweets in morning. I love savory hot items for breakfast. Cereal will be my last resort. And I don’t like muffins or any continental breakfast. My best breakfast is actually left over dinner. Just microwave it. So good.
d most beautiful chef i seen !
now i noe y congee always get runny!! ;)
Awesome, Thanks!
I love and crazy for jok, which i can have it everyday and every meal! I love serve it with cabbage (cut into very think piece) and raw egg on the bottom then put the hot boiling jok on top of it! Thank you for sharing, I learn some new technic for make jok. Agree that without good stock, it's not a good jok. As Chinese, we believe that the clear jok (without stock), it helps to clean up the stomach. :D
Yayyy,finally you did it! Was waiting for the especially, had Joke in Thailand at morning market-soooo satisfying dish! Khop khun ka
jok*
You Look LIKE A KING 👑 🎶⛅
the best video ever...
The older generation here always say jok becomes thinner and thinner when you eat it because of stirring. Now I know that isn't true. Thanks for the food science lesson.
Great recipe.....thanks. Never made this but will deffo give it a go. One important question what size egg is it small..medium..large. That will affect the cooking time. Cheers (John M in the UK)
Fantastic you answered quickly you still did not say which size egg please. I could waste 1/2 dozen eggs trying to get the right size. Thank you.
OMG this woman is amazing.
Your style in this video looks so cute ! I ate this dish in Thailand 9months ago.. Really tasty ! I'll try to make this dish :)
This looks soooo delicious
My quick way of making jok. 1. Boil cooked rice for 5 mins 2. Blend it in food processor 3. Add cooked ground pork and egg and serve LoL.
I'm one of them guys. ;) i'm a lazy ass and i like it. HA
Jok is not only in Thailand....Jok is in fact in all of south east Asia. In China, Korea, and of course Thailand and other countries like Vietnam and Burma....
No one is claiming it as exclusive Thai though? lol
History of congee: en.wikipedia.org/wiki/Congee
I used to eat this when I lived in Thailand. I had it in Chiang Mai once where it was awesome!; very tasty. I think they put lemongrass in it. I also tried it in a village down South (Songkhla area - Ranod) where it wasn't very tasty and they put every imaginable chicken part in it!....lol. I guess there are variations of this served across Thailand? I want to try making this one day. Great video! You are very entertaining and explain well! And look great, even in PJ's!
Thanks! Yes there are jok variations between every vendor, let alone between regions! Usually they put liver and other offal in this one but I always ask for mine without ;)
I fry my rice in oil and garlic to toast it and crack it. Then I add chicken stock litttle by little. I hate it when they make congee with a lot of liquid. I like it with the black egg and pork floss
Yummy recipe. I am definitely going to make this one. Any advice on how to scale up this recipe to feed a crowd? I mean, maybe 25 people or more. It seems doable - you make it look so easy - but things go crazy when cooking in very large pots with lots of stirring.
My mother would make this for me and my siblings whenever we were sick.
Really nicely done. Note to viewers: Maggi Sauce is basically pure MSG!
aroy mak mak. I tasted the yummiest jok in bangkok at Bangrak it's really good because you can see the old lady cooking it like for decades now. i miss her jok though. and i will absolutely try your recipe. thanks =)
Was it "jok prince" in Bangrak. I loved loved it. I grew up with it. I ate it almost everyday when I was a kid. Mmmmm I loved their grounded pork in the jok. But if it wasn't, you should try jok prince. Every Bangrak people knows it, I believe. :)
It is located just in front of Robinson Bangrak. I think that's it. hehe
+Genesis V I'm about to go to jok roam jai.
LpsMintSparkles LPS, Vlogs, And More! woooooow
:3
Do you have a rice cooker (cheap rice cooker) version of this? It looks delicious.
Hello Pallin - I love the very soft boiled eggs as you've shown on your video starting at 7.40. I tried it 2 nights ago for my late supper hoping to have this with my bread. I followed your instructions to the letter. But sadly, the egg yoke and the whites were hardly cooked (corgulated ?). But I had 2 eggs in the bowl.
Thinking that your method may be suitable for only one egg, I tried it again last night with one egg. But this time I did the procedure twice, the second time, I did not even put the egg into cold water. But I was distracted and did not eat the egg until tonight. But because the egg was cold by tonight, I did the procedure once again tonight, and once again, I left the egg in the boiling water until it was ready to eat it - about 20 minutes later. So in total I have gone through the procedure three times, the last 2 times, I just left the egg in the boiling water without transferring it to cold water.
Sadly, some of the egg white were still not cooked...not even corgulated even after 3 times.
Any idea why this is the case ? Could it be due to the fact that in the UK, the atmosphere temperature were much colder ? Or could it be because my automatic kettle was not heating the water hot enough, even though it was boiling and the kettle shut itself off when the water was boiling ?
Any advise greatly appreciated. Many thanks in advanced.
This method never works for me either; I just soft boil it in simmering water for a minute or two. You're a tenacious, stubborn beast though ;D-- I was charmed to read the detailed report on your continued attempts at this kettle technique. Five years ago you posted your comment. Have you mastered this technique in 2022 I wonder...
Great Recipe Chef!
Instead of broken rice, which many may find difficult to buy, just put regular rice into a blender and give it a couple of quick pulses and voila - broken rice. Simple.
'nuf sed. plamuk aka travellingchef.
new follower and i already love all your videos
That egg 👌
Oh man, that's my childhood!
This is a great dish for a hot packed lunch- use a thermal cooker and you're done!!