Congee! aka Babaw! aka Rice porridge!
I actually had leftovers for a whole week after Thanksgiving. The best way to utilize all that turkey meat is to throw it into a pot and make babaw aka congee. Babaw is a comfort food and it’s perfect for cooler weather. Growing up, instead of chicken noodle soup, my family would make babaw. It’s so soothing and it’s just a bowl of goodness. Babaw had a long history in the Cambodian culture. During the Khmer Rouge in the 1970’s, which was a genocidal war, many people were enslaved and exposed to harsh labor. People were only given a ration of babaw with no flavor, just rice and water.
Current recipes are robust, flavorful, and full of fresh ingredients. Here’s the ingredients for my special batch. It’s nothing special, I kind of just threw the ingredients together.
Leftover turkey meat
1 quart of chicken broth
2 cups of water
1 cup of rice
Half a chopped onion
4 chopped garlic cloves
1 tbsp sugar
2 tbsp fish sauce
1 tsp black pepper
3 diced green onions
Fermented soy beans
Pour water and chicken broth into a pot and bring to a boil
Pour a cup of rice in
Cook garlic and onion in separate pan until golden
Once rice is soft, reduce heat to low
Pour in black pepper, fish sauce, sugar, garlic, and onion in the pot
Stir then add the leftover turkey meat
Place babaw in bowl and add the garnishes; bean sprouts, fermented soy beans, chili paste and it’s ready to eat!
If you’re looking for some authentic Cambodian recipes, click the image below for details:
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