Dr. Vial came to the Philippines to head IRRI’s Experiment Station in early 2011, after a 15-year career in the Australian rice industry, then 3 years pursuing a PhD and consulting to an Australian Centre for International Agricultural Research (ACIAR) lowland rice project in Lao PDR. Three years in Lao PDR exposed him and his family to the full range of Southeast Asian cooking. Congee proved a particular favorite for him, his wife, Sue, and two boys, Digby and Rory.
Congee is the first meal of the day in many parts of Asia, and it makes a wonderful snack too. It is simply rice cooked in an excess of stock such as pork or chicken, with a range of savory additives. In Lao PDR, it is called khao piak khao, which literally means “wet rice.” Both the stock and rice require some forward-planning, but it is well rewarded.
Boil stock
In a large pot, put 4–5 liters of water, then add:
A large piece of pork or chicken (up to 1 kilogram) A few pieces of ginger, according to taste 2–3 whole onions, according to taste 2–3 whole small coriander plants Boil slowly for 30–60 minutes. Powdered stock with added ginger is a much quicker option if you have less time.
Cook rice
Add a cup of rice (good for four persons) to about 2 liters of stock, but you can dilute the stock according to taste. Some people use some or all glutinous rice for a creamier texture. Boil slowly for 30–60 minutes. Rice can be cooked ahead of time (cooked in the standard way, one part rice and one part water), then simmer the precooked rice in stock when required.
Add toppings
Some suggested toppings are the following, for one person:
A tablespoon of fried garlic
A tablespoon of chopped spring onions
A tablespoon of chopped coriander
One sliced boiled egg
A pinch of dried or fresh chilies
Add ground pepper and soy sauce to taste.
Note: Other toppings are limited only by your imagination!
Source of the recipe: Thanks to my instructor Deng, the proprietor of Kung’s Café Lao, just around the corner from Wat Simuang, Vientiane, Lao PDR.
_________________________________________
Dr. Vial came to the Philippines to head IRRI’s Experiment Station in early 2011, after a 15-year career in the Australian rice industry, then 3 years pursuing a PhD and consulting to an Australian Centre for International Agricultural Research (ACIAR) lowland rice project in Lao PDR. Three years in Lao PDR exposed him and his family to the full range of Southeast Asian cooking. Congee proved a particular favorite for him, his wife, Sue, and two boys, Digby and Rory.
