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Savory Oatmeal Recipe Challenge – Oatmeal Jook

April 8, 2011

When I lived in Thailand as an exchange student, one of the major joys each morning was coming down the stairs to breakfast where, as if by magic, a savory rice porridge awaited each morning.

When Janet mentioned savory oatmeal for our recipe challenge, this was where my mind wandered first.  This week got away from me with a trial and a trip to Philly to the Asian market for ingredients for Sticky Rice and Mangoes for 30 plus the piles of work to be done, plus cooking dinner each night in an unfinished kitchen, and a night of sleep deprivation after the brand new just put in pipe shorted out our alarm system, causing it to go off for about 3 hours the night before my full day custody trial, plus, waaaaah.  So, the long and the short of it is, I haven’t made this in its final form, and it may need some tweaking is all I’m saying.

But my entry this week is an Oatmeal Jook, or Congee.  And this is the recipe.

For the Oatmeal

  • 1 cup of steel cut oats
  • 9 cups of water, vegetable broth, or a combination of both
  • 2 Tablespoons of Maggi seasoning sauce, or soy sauce
  • About 1/4 cup of chopped cilantro

Put those things in the slow cooker before you go to bed.

For the “Meat”

  • 1/2 pack of extra firm tofu, cut into 1/2 inch dice
  • 2 small sweet potatoes, also cut into 1/2 inch dice  (by small I mean  SMALL – no longer than the size of your palm, no wider than the width of your 3 middle fingers)
  • A piece of ginger about the length of your thumb, minced
  • 2 cloves of garlic, minced
  • 2 T of olive oil

Sautee the ginger and garlic in a pan with 1 T of the oil, until garlic is soft and you can smell the ginger everywhere.  Add the rest of the ingredients, and sautee just until the tofu and sweet potatoes are starting to brown.  Roast them at 325 until they are soft.  Do this the night before, and rest them, uncovered.

In the morning

  • 1/2 onion, sliced very thin
  • 1 T olive oil

Sautee the onion until it is crispy burny crunchy

Chop up some:

  • Scallions
  • Fresh Cilantro

Scoop jook into a bowl, mix in the tofu/ginger/garlic/sweet potato topping.  Garnish with scallions and cilantro.

Serve with Maggi Sauce, Fish Sauce, Soy Sauce and or Sriracha Sauce, as your people like.

Go to work or school with a warm, full belly.

Janet’s entry – Savory Oatmeal Pancakes with Zucchini, Cream cheese, and Prosciutto sounds delicious and is up over at her blog – This is Beige.

If you have your own savory oatmeal recipe, or a suggestion for future challenges, please leave them in the comments.  I’ll be trying Janet’s pancakes shortly.

2 Comments leave one →
  1. April 8, 2011 6:18 pm

    Looks good Amy!


  1. Sticky Rice and Mango for 48ish « The Grody Gourmet

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