Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2020, Clay Irving <>, Manhattan Beach, CA USA

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Chok Tap Mu (Pork Liver Congee) โจ๊กตับหมู

Recipe from: Thai Cuisine Recipe
Servings: 2

Soft rice soup is very common in Thailand, it's made by boiling rice overnight until it becomes soft, more like a fine purée than a rice dish. There are many easier ways to make this dish though. In Thailand we have instant chok in packets, you can also buy Rice Semolina in supermarkets in the west, this can be used to make chok and another way is to make rice soup and liquidize it with a hand blender.

100 grams rice semolina
1 chicken stock cube
500 milliliters water
¼ teaspoon white pepper
½ teaspoon salt
1 tablespoon chopped cilantro leaves
1 tablespoon chopped celery
40 grams pork liver (tap mu)

Clean the pork liver and slice it. Cook in boiling water for 3 minutes and set it aside. Into a saucepan, place the rice semolina, 500 ml water and bring to the boil. Add the chicken stock cube and salt. Boil and stir for 10 minutes. To serve, place the rice into a bowl, add the pork liver, chopped coriander, celery and a dash of white pepper. This is served with the usual Thai condiments, of flaked dried chiles, some fresh soya beansprouts and thin slices of ginger. All of these add the flavours and if you can, it's best to add a little of each.

Serve with:
soya beansprouts
chop ginger
flaked chile
fried garlic

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