This is one of my childhood favorite weekend dish while growing up in a 300+ Cambodian refugee apartment complex Park Village in Stockton, CA back in the late 80s. Mainly because the lady in one of the apartment in the complex known as Chanrith’s Mom had the Cambodian fried noodles available for sale at only $1 per a zip lock sandwich bag. We would reserve some of the fried noodles and add it to porridge the next meal. Not that the fried noodles were difficult to make but there were plenty leftovers. You can make the porridge with your choice of meat or seafood. You can also use the Congee|Rice Porridge recipe that I’ve posted before. Some also like to add extras such as liver, gizzards, intestines and blood cube. I prefer mine with without those extras.

I made my Cambodian chicken rice porridge with fried noodle, បបរសាច់មាន់គុយទាវឆារខ្មែរ (Bobor Sach Mon Kuy Teav Cha) with the help of canned chicken stock and leftover cooked steamed rice. This saves me time from making the chicken broth from scratch. You can certainly start with uncooked rice it will just take a bit longer and requires an additional cup of liquid.  There isn’t much seasoning going on because the rice grain absorbs the flavors from the chicken stock as they expand.  You want just a basic porridge and allow individual to adjust their bowl to taste using the seasonings and garnishes.

If you happen to have Chinese donuts or twisted donuts known in Khmer as Jap Kwai it would pair well with this porridge.

Cambodian Chicken Rice Porridge with Fried Noodle (makes 2 serving)
(Bobor Sach Mon Kuy Teav Cha) បបរសាច់មាន់គុយទាវឆារខ្មែរ

Ingredients
1 14 oz can chicken stock
2 cups water
2 skinless chicken thighs
1 cup cooked rice
½ teaspoon sugar
1 tablespoon fish sauce
3 oz dried rice noodles, small size, pre-soak in warm water 30 minutes or until soften
1 tablespoon sweet soy sauce
½ teaspoon pure sesame oil

Seasonings and Garnishes (pictured below)
fried garlic
lime wedges
cooked shredded chicken
fried rice noodles
chopped cilantro
fermented soy bean
chili and garlic sauce
mung bean sprouts
white or black pepper (not pictured)

Method:
Bring chicken stock and water to a boil and add the chicken pieces. Allow it to come to a boil again and then simmer cover until the meat is cooked, about 10-15 minutes. Remove the chicken and set aside to cool.

Add rice to stock and cook on low heat until the grains expand and becomes soft, about 25 minutes. If using  uncooked rice it will take additional time. If the heat is too high the liquid will evaporate more so make sure to keep it nice and low with the cover on but do monitor it so it does not spill over. If it get too dry add more chicken stock or plain water and stir so that it does not stick to the bottom of the pot.

Once the chicken has cool to touch discard any bones and use your fingers to shred the meat and set it aside with the other finish seasonings and garnishes.

Strained the pre-soak dried noodles and toss it with sweet soy sauce and sesame oil. Heat a non-stick  pan until hot and add the noodles. Use chopsticks to swirl and move them around so they don’t stick to the bottom. If it appears to be dry just splash some water to soften it up. Transfer to a plate and set it aside with the finish seasonings and garnishes

Once the rice has turned into porridge season with sugar and fish sauce.

To serve the porridge ladle into individual bowls and each person can add their own toppings as well as adjust to taste. ENJOY!

Congee or Rice Porridge is one of my favorite things to enjoy for breakfast or any time I’m not feeling well. I love all sorts of rice porridge from elaborate porridge like my Chicken & Shrimp to just plain porridge with a bunch of different side dishes. Today I share with you something in between. It’s what I call simplified quick and easy porridge. I happen to choose shrimp as my protein but you can switch it out with your favorite pre-cooked meats. To speed up the cooking process I reserved cooked rice from the day before. I also use frozen shrimp that I soak in cold water at the same time I started cooking. Meats and seafood can be used whole or chopped into small pieces. It all depends on your preference. I like to have my shrimp in every bite therefore I choose to chop them.

Quick & Easy Shrimp Rice Porridge (makes 1 serving)
(Baw Baw Bongkea) បបរបង្គា

Ingredients
3 tablespoons cooked rice
3-3½ cups of water
1 tablespoon fish sauce
1 teaspoon chicken powder
5 large frozen shrimp, soaked in cold water then peel and devein, chop or leave whole

Optional topping
2 thinly sliced ginger, cut into long strips
1 green onion (scallion) leaf, thinly slice lengthwise
1 teaspoon salted soy bean
1-2 dash ground white pepper
1-2 dash ground red pepper flakes
a wedge of lime

Method:
Add cooked rice and water into a pot and bring to a boil. Allow to boil for about 5 minutes then reduce to a low simmer, cover partially so that it doesn’t spill over. Stir occasionally making sure the grains doesn’t stick to the bottom. Cook on low heat for 20-30 minutes until you reach the desire consistency. If it’s too thick, add more water. If it’s too thin, you can also remove some liquid.

Up the heat back to medium and add chicken powder and fish sauce. Give it a quick stir follow by the shrimp. Seafood like shrimp takes very little time to cook. If using other pre-cooked meat then you just want to warm it up and bring it back to a boil.

Ladle rice porridge to a bowl. Add your choice of topping.

Serve hot with a wedge of lime.

For the past 2-weeks I’ve been having major, major problems trying to fall asleep and staying asleep til morning. I find myself walking up after 2-3 hours and this goes on through the night. Perhaps too many stuff is wandering in my head during the day that sort of creep up and followed me into my sleep. It’s causing me to have breakouts and triggers my dermatitis problems again.  I really need to do something about it. I know that getting a good night sleep is crucial for a healthy weight, beautiful skin and not to mention a healthy and bright mind.

Last night was no difference and I end up turning in to bed way past midnight. I need to remind myself not to take late showers because the strange sounds from the water heater, which is right in front of my bedroom door, is scaring the crap out of me. I’m paranoid thinking that someone is walking or knocking at my door in the middle of the freaking’ night! CRAZY!

I woke up early this morning and made some Baw Baw Trey បបរត្រី, Fish Congee (Rice Porridge). This is more of a Chinese style congee due to it’s simplicity and the ingredients being use. The Cambodian version, at least the one I remembered my Mother use to make, use fish sauce, sugar, as some of the ingredients. It was also topped off with salted soy beans, and mung bean sprouts.  If you don’t like fish, you can also try firm tofu or try my basic Congee | Rice porridge recipe with your favorite toppings.  Maybe it’s my eating habits that is effecting my sleep? So here is a start to healthy eating and a better night sleep.

Fish Rice Porridge (makes 2 servings)
(Baw Baw Trey) បបរត្រី

Ingredients
3 tablespoons medium or long grain rice
3-3½ cups of water
1 fish fillet (I used tilapia)
1 inch ginger, thinly slice then cut into long strips
1 piece salted turnip, dice (optional)
1 green onion (scallion) leaf, thinly slice
a wedge of lime (optional)

Fish Marinade
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine (Shaoxing wine)
1 teaspoon sesame oil
1 teaspoon corn starch
2-3 dash white peper

Method:
Add rice and water into a pot and bring to a boil. Allow to boil for about 10 minutes then reduce to a low simmer, cover partially so that it doesn’t spill over. Stir occasionally making sure the grains doesn’t stick to the bottom. Cook for 45 minutes until you reach the desire consistency. If it’s too thick, add more water. If it’s too thin, you can also remove some liquid.

Make marinade and add to thinly slice fish. Marinade for about 10 minutes.

About 2-3 minutes before rice porridge is done add the marinade fish into the pot. Stir to combine. Cover and continue to cook. Fish is very delicate and since it was sliced thinly, it takes very little time to cook.

Ladle fish congee (rice porridge) to a bowl. Add ginger strips, green onion, salted turnip (if using). You can also add another dash of white pepper and/or drizzle some more soy sauce and sesame oil.

Serve hot with a wedge of lime.

Summer is just around the corner and a week ago, the weather was very hot then all of the sudden the temperature just drop and now we are down to the lows 70s. I don’t mind it at all. As a matter of fact I prefer the temperature in the 70s over temp in the 90s; well unless I plan to go to the beach or something. It’s just weird.

With this cool temperature comes my craving for some hot and hearty Congee also known as Rice Porridge Soup.  I think it’s an Asian comfort food similar to the American Chicken Noodle Soup that many crave on a cold winter day or when you are not feeling well. Many Asian countries has it’s own version of Congee. It can be dress up in so many different ways. This one I made last night is a Shredded Chicken and Shrimp Congee.

While you can cook everything in one single pot, this method is convenience when you are expecting leftovers or each person has their own consistency preference. If you have left over stock you can always ladle over cooked rice or porridge the next time around. The congee remains fresh and you can vary the toppings.

I’ve also made a video tutorial for those who are interested in seeing how I made my Congee.

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most definitely let me know how I’m doing. Thanks!

Ingredients
1 cup rice
6 cups of water

Stock
1 Cornish chicken
1 medium onion
¼ cabbage
1 tablespoon coriander seeds
1 tablespoons whole peppercorns
1 tablespoon sugar
1 teaspoon salt
2 chicken bouillon cube
5 cloves of garlic, peeled
10 cups of water

Optional toppings
shredded chicken (meat after making stock)
cooked shrimp
ground pork, cooked
cilantro, chopped
green onions, sliced
ginger, cut into thin matchsticks
fried garlic

Method:
Add 1 cup of rice to 6 cups of boiling water. Stir well and often so the rice doesn’t stick to the bottom. If it get’s too thick add more water and continue to stir until you get your prefer consistency.

In the meantime make the stock with all the ingredients. Add more water if needed to cover the chicken. Cook for about 25 minutes and remove from the stock. To check if the chicken is cook insert a fork and quickly remove. If the liquid runs clear then it is cooked, otherwise allow to cook a little bit longer.

Reduce the heat and allow the remainder of the stock to simmer.

Once the chicken is cooled to the touch separate the meat and discard the bone. Shred the meat into pieces with your hands.

Now it’s time to assemble your bowl of congee. Ladle a scoop of rice into a bowl. Add stock to your desire consistency. Top with your favorite toppings and enjoy hot.