1 (2-inch) piece fresh ginger, peeled and julienned
1 green onion, finely chopped
1⁄4 cup loosely packed cilantro leaves
Asian fish sauce
Red chile powder
Vinegar with pickled chiles
In this Thai breakfast classic adapted from Leela Punyaratabandhu’s Simple Thai Food, pork dumplings poach in long-cooked rice porridge served with an egg stirred in.
Adapted from Leela Punyaratabandhu
1Combine all the dumpling ingredients in a food processor and mix until smooth and sticky. Transfer to a bowl, cover, and refrigerate.
2Make the congee: In a blender, combine the rice and stock and blend to a coarse purée (it should be the consistency of cooked steel-cut oats). Pour into a large, heavy saucepan and bring to a gentle boil over medium heat, stirring occasionally.
3Meanwhile, whisk together the tapioca flour and water until smooth. Drizzle the flour mixture into the gently boiling rice mixture with one hand while stirring with the other hand. Let the congee boil gently, stirring occasionally to prevent scorching, 2 to 3 minutes, or until nicely thickened. Adjust the heat so the congee bubbles gently.
4Using 2 teaspoons, form the dumpling mixture into balls about 1⁄2 inch in diameter, dropping them one at a time into the gently bubbling congee. Cook until all of the dumplings have firmed up and turned opaque, about 2 to 3 minutes.
5To serve, evenly ladle half the hot congee into 4 large warmed serving bowls. Crack 1 egg into each bowl. Ladle the remaining hot congee over the eggs. Dust each serving with the pepper and sprinkle with the ginger, green onion, and cilantro.
6Serve immediately, accompanied with the garnishes for guests to add at the table.