Sunday, October 30, 2011

Ba Baw Krueng

or Rice Congee or "Kow Pee yak"

"Ba Baw Krueng" is a staple Cambodian comfort food that is usually prepared for breakfast on the weekends.  Again this recipe is inspired by my mother who loves to cook this when our out-of -state relatives are over for the weekend.  Its easy and cheap to make a large pot and most importantly, it pleases everyone.

I kind of butchered my mom's recipe as I omitted a few steps and I don't have the skills to chop meats nicely as she does.

Boil 12 Quarts of water in a large pot.  After water boils, add one boneless and skinless chicken breast and a skinless chicken thigh with bone. 
(Optional: Some people prefer boiler the skin for extra flavor, I choose not to)

Thinly slice 5 oz of pork belly.  Freeze the remainder of the pork that is unused for later use.

Remove the Boiled chicken from pot after 15 minutes.  
Set Chicken Aside to cool or wash with cold water.
Peel the chicken into small strips.
(If you are feeling generous, set aside some chicken to feed your pups!)

Wash and rinse one cup of uncooked Jasmine Rice
The extra step that I skipped but my mother recommends is toast the rice on low heat in a large skillet.  
No oil added
Add the rice into the boiling chicken stock

The ingredients below are subjective, feel free to add or omit any ingredients. These portions are based on my preferences.  Its a bit on the bland side so people can have the flexibility to add their own condiments.

3 Tablespoons of Sugar
1 Tablespoon of Salt
4 Tablespoons of Chicken Broth Powder
Dash of black pepper
2 Tablespoons of fried garlic
Dash of onion powder
Dash of fish sauce

Wash and rinse 2 tablespoons of dried shrimp.  Refrigerate the remainder.

Optional ingredient:
Since I already had some frozen wide noodles (left over from making mee ka thang last week) I decided to add it to the soup to give it some texture.

Other optional ingredients that I omitted based on my preference are pickled radishes and pork blood.
One of my favorite optional ingredients is fried red onions

Chop up cilantro and lime wedges and wash and drain bean sprouts

Serve with Fried Dough, Sriracha, Hoisen Sauce, Soy sauce
Ba Baw, Rice Congree