You really can't mess up these recipes.
EL: Okay, Amanda, you first. When did you start making jook? And was it this particular recipe that got you hooked?added it to the site in 2015. Few dishes are more satisfying than a savory rice porridge, so once I got the hang of it, jook soon became a regular go-to, particularly during the school year. My husband probably makes it more often than I do, and in fact, he accidentally created his own off-road version, by once adding horseradish instead of ginger .
The toppings are whatever we have around—usually cilantro; mint; greens like arugula, pea shoots or baby kale; pickled red onion; roasted sausage; shrimp; shredded chicken; fish sauce; Cholula; soy sauce; roasted nuts; and scallions. I could go on, but I think you get the idea. You want a mix of herbal, crunchy, salty, rich.
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