Rice congee with pork meatballs and fried garlic oil (Khao Dtom Moo suup)

Time1 hour 30 minutes
YieldsServes 6 to 8
Rice congee with pork meatballs and fried garlic oil (Khao Dtom Moo suup)

Fried garlic oil


In a heavy-bottom saucepan, combine the garlic and oil and stir to mix. Set the saucepan over medium heat and cook, stirring constantly, until the garlic turns golden brown. Transfer immediately to a mixing bowl to stop the cooking. When the oil is cooled, transfer to a jar or other airtight container. The oil keeps at room temperature for up to 3 weeks; longer if you refrigerate it.

Fried chile oil


Using a coffee grinder reserved for spices, grind both kinds of dried chiles to a medium-fine powder. In a small saucepan, combine the chiles, garlic, oil and salt over medium heat. Slowly fry the chiles and garlic until fragrant. The chiles will start to turn dark red as the garlic toasts to a tan hue. Remove the pan from heat and cool to room temperature. Store the hcile oil in an airtight jar at room temperature.

Rice congee with pork meatballs and fried garlic oil


In a mixing bowl, combine the ground pork, seasoning sauce, MSG, white pepper, salt and 3 tablespoons scallions, kneading to incorporate. Set aside.


In a medium soup pot, combine the water and ginger slices and bring to a boil over high heat. When the water is at a rolling boil, add the jasmine rice and lower the heat to maintain a gentle simmer. After 20 minutes of simmering, add the pork mixture in teaspoon-size pieces. Simmer the porridge for another 15 minutes, then add the 1 tablespoon fish sauce.


Dish the porridge into small serving bowls and garnish with chopped cilantro, scallions, and fried garlic oil. Serve with condiments on the table.

Adapted from a recipe in “Hawker Fare” by James Syhabout. He writes, “You can make congee from leftover cooked jasmine rice, though the final consistency will be a bit thinner. Reduce the amount of water and cooking time.” He also writes that prik phong translates to chile powder, and that “in this book it refers to whole puya chiles toasted in a dry pan over low heat until they’re dark and brittle (but not burned), tossing often to make sure they toaste evenly. Cool and grind them.”