โจ๊กทะเล

Origin

Seafood Congee (Jok Talay) evolved from Jok Gung, first appearing in seafood restaurants along southern coastal areas such as Phuket and Krabi. Using locally sourced ingredients like squid, mussels, and freshwater crabs, this dish was developed to deliver an authentic oceanic taste.

Characteristics and Flavor

Seafood Congee has a creamy, rich texture similar to custard, infused with natural sweetness from various seafood meats. It carries a fragrant aroma from fried garlic and kaffir lime leaves, with a balanced savory taste enhanced by a light sourness from lime juice and a gentle heat from black pepper. Each spoonful delivers an immediate warming sensation.

Ingredients

White rice, seafood stock, squid, mussels, freshwater crab, garlic, kaffir lime leaves, scallions, fish sauce, vegetable oil, lime juice

Serving Method

Serve hot, accompanied by sunny-side-up or fried eggs. Garnish with chopped scallions and chili powder. Commonly enjoyed as a warm breakfast or evening meal.

Want your menu to have descriptions like this?

Create Multilingual Menu Free →