The Jok โจ๊ก is the Thai version of rice porridge and the Chinese congee.
In Thailand, there are two types of rice porridge: the thicker one is called jok (โจ๊ก) and the more broth-like khao tom (ข้าวต้ม, “boiled rice”).
Jok is particularly thick and is made using broken jasmine rice grains, which dissolve easily during cooking into a thick porridge.
The rice is boiled for a long time in plenty of water until the grains dissolve.
Traditionally, according to Chinese custom, minced pork balls and offal are added, but among Muslim communities, chicken is used instead of pork.
Other added ingredients include fresh ginger strips, sliced green onions, soy sauce, pickles, pepper, ground chili, shrimp, and fried rice noodles.
On request, a raw, boiled or poached egg can be added, usually kai kaem, the salted marinated egg. I’ve also added Ethos spirulina.
▶️You can purchase #Spirulina on the Ethos Sustainable website with a 10% discount using the code 🛑SELENE10 🛑 or by clicking directly HERE.
It is preferably consumed for breakfast, but is also very popular late at night.
Just like congee, pathongko, the Thai youtiao, is often added as well.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Thai
- Seasonality: All seasons
Ingredients
- 1 cup broken jasmine rice
- 6 cups water (or up to 10 cups)
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 ginger (thinly sliced)
- 2 kai kaem (or hard-boiled, poached or raw eggs)
- to taste coriander
- to taste Spirulina (powdered)
- to taste white pepper
- 5 oz ground pork
- 2 teaspoons soy sauce
- 1 teaspoon fish sauce
Steps
Add the broken jasmine rice to a large pot and rinse. Add 6 cups of water and bring to a gentle boil. Once the rice reaches a boil, lower the heat to medium-low.
Stir the rice and check its consistency. If it becomes too thick, add more water.
Up to 4 additional cups of water can be added after 1 hour of cooking (for a total of 10 cups, ratio 1:10). The longer it cooks, the more water will be needed and the creamier the consistency will be.
Once the rice porridge is creamy (about 1 and a half or 2 hours of cooking), add 2 tablespoons of soy sauce and the fish sauce.
Mix the ingredients and form small balls with your fingers.
Add them to the rice when there are 10 minutes left to the end of cooking.
Serve individual portions of jok in bowls and garnish with sliced green onions and ginger, hard-boiled egg, spirulina, a pinch of white pepper powder (or fried dried shrimp or any other topping of your liking).
A poem dedicated to the preparation of Jok…
A poem dedicated to the preparation of Jok…
I broke jasmine-scented rice grains
enveloping them in a cascade of water
until they became pure love and warmth
with a pinch of joy.
I wrapped life between my fingers
and added it to the cuddle…
…a bit of color
and a bit of cheer
…a bit of passion
and the magic unfolds.
and the magic unfolds.
and the magic unfolds.
FAQ (Questions and Answers)
What is kai kaem?
They are salted eggs.
Originally in brine as a preservation method, they apparently have a salty white and a rich yolk and are boiled before being used in recipes or eaten with rice or congee.
I found them ready-made at the supermarket in Thailand (and there are different types of eggs available, including the ones with pink shells called khai yiao ma, a Thai variation of the century egg)
If you want to try making them, here is the recipe:
1-2 cups of water depending on the jar size
1/4 cup of salt
a piece of star anise
3-6 chicken or duck eggs
a jar
Place the water, salt, and star anise in a pot and bring to a boil.
When it boils, stir until the salt is completely dissolved, then immediately remove from heat and let cool completely.
Rinse the eggs and pat them dry with a cloth.
Check for any cracks (do not use cracked ones) before carefully placing them in the jar.
Pour the cooled brine over the eggs.
The eggs must be fully submerged in the liquid.
Seal the jar with the lid and store at room temperature.
Let rest for 30 days, then remove and store in the fridge until use.
