For a while, I have been craving congee, an Asian version of rice kasha. As much as I dislike the sweet form of cooked rice known as rice pudding — painful memories of Soviet kindergarten breakfast — that much I love its savory one. Especially with meatballs. And spinach. And especially with Nam Pla Prik.
Maybe it is my vehicle for Nam Pla Prik?
Here, I pushed off the recipe from The Wok by Kenji Lópes-Alt. The hot sauce recipe is from the same book — tried and true, I make it at leas once a month. It disappears as fast as if someone is secretly drinking it.
WHAT WENT IN
The base
— lemongrass stalk, bashed with the knife but left whole
— 2 cups cooked leftover jasmine rice
— 8 cups chicken stock
— 1 tsp ground white pepper
— Fish sauce to taste
The Meatballs
— 1 lb ground pork
— 1 tsp ground white pepper
— 1 Tbsp fish sauce
— 1/2 tsp kosher salt
— 2 Tbsp light soy sauce
— 3 large garlic cloves, minced
— 2 Tbsp sugar
To Finish
— 3 lb spinach, tough stems removed, leaves roughly chopped)
— raw eggs, 1 per serving
— minced fresh cilantro
— thinly sliced scallions
— minced sweet preserved radish
— fried shallots
— Nam Pla Prik
NAM PLA PRIK
— 30 Thai bird chilies
— 4 garlic cloves
— 2 Tbsp palm sugar
— 1/2 cup fish sauce
THE PROCESS
1. Combine stock, rice and lemongrass in a large pot stir together breaking any clumps, bring to a boil, and cook on low for about an hour.
2. Shape 1 1/2” meatballs, drop them in, and cook until done.
3. Mix in spinach and cook until wilted — just a few moments.
4. Crack an egg on the bottom of each bowl and cover with piping hot porridge.
5. At the table, add another fixings to your liking.
6. For Nam Pla Prik, pound the first three ingredient in a mortar to form a rough paste. Add fish sauce and mix well.
