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How to Make Jet Tila's Thai Congee with Scallion Pancakes | Ready Jet Cook | Food Network
by Food Network
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Jet Tila teaches how to make Thai congee with pork meatballs and scallion pancakes.
by Food Network
Jet Tila teaches how to make Thai congee with pork meatballs and scallion pancakes.
Learn to make Thai congee (joke) with a mix of jasmine and sticky rice, savory pork meatballs, and soft-boiled eggs, paired with crispy scallion pancakes using a hot water dough technique.
Combine Thai sticky rice and jasmine rice with water, ginger slices, and chicken powder. Simmer for 30-45 minutes without covering.
Use 6-8 parts water to 1 part rice for a loose porridge consistency.
Mix AP flour and cake flour with salt, then add hot water followed by room temperature water until dough forms.
Use a stand mixer with paddle then hook attachment. Let dough rest for 30 minutes.
Mix sliced scallions with salt, five spice, flour, and hot oil to create a spreadable paste.
The hot oil blooms the scallion flavors and creates the laminated texture.
Roll dough into rectangles, spread with scallion paste, roll into logs, coil into snails, then flatten to 1/4 inch thickness.
Leave space at one end to create a seam when rolling.
Cook pancakes in medium heat skillet with oil for 2-3 minutes per side until golden brown and crispy.
Medium heat ensures even cooking through all layers.
Mix ground pork with cornstarch, sugar, and soy sauce. Form teaspoon-sized meatballs and drop into boiling congee.
Cornstarch acts as a binder instead of breadcrumbs.
Ladle congee into bowls, add meatballs, top with ginger, fried garlic, fried shallots, cilantro, soft-boiled eggs, and white pepper. Serve with scallion pancakes.
Dip scallion pancakes into congee for the perfect comfort food combination.