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Welcome Lynnette! She is the newest member of our Client Care Team.

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Lynnette Renè Doby is a native of Columbia, SC with a penchant for Pilates. A recent graduate of SCAD - Savannah with an MFA in Performing Arts, Lynnette joins the Client Care Team with years of customer service experience. Lynnette enjoys helping others by ensuring they have a wonderful experience while visiting CORE. When visiting the studio be sure to stop by and say "Hi," as she is here to help!

[RECIPE] Falashay's Favorite Dish - Thai Pork and Rice Porridge (Jok Moo)

Falashay is sharing her favorite dish. Psst! You can even make it vegan! She recommends to make it vegan top it with anything you like! She likes roasted chicken and scallion with fried garlic and sesame oil.

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Thai Pork and Rice Porridge (Jok Moo)

  • Author: Heather Christo

  • Recipe Adapted from Chrissy Teigen’s book, Cravings

  • Prep time:  15 mins

  • Cook time:  50 mins

  • Total time:  1 hour 5 mins

  • Serves: 8

 

INGREDIENTS

  • Thai Pork and Rice Porridge (Jok Moo)

  • 1 ½ cups Jasmine rice

  • 2 chicken bouillon cubes

  • ¾ cup ground pork

  • 2 cloves garlic, minced

  • ¼ cup light soy sauce (I used tamari)

  • 1 teaspoon kosher salt, plus more to taste

  • ½ teaspoon black pepper

  • 3 inch piece of ginger peeled and thinly julienned

  • 2 tablespoons chopped fresh cilantro leaves

  • 2 scallions, thinly sliced

  • Fried Sliced Garlic for garnish

  • *If you are uncomfortable using bouillon cubes use 12 cups chicken stock and salt it generously


INSTRUCTIONS

  1. Rinse and drain the rice with cold water and then transfer to a soup pot. Add 12 cups of water and the bouillon cubes. Bring to a boil and cook until the rice is soft and broken down into a porridge, about 45 minutes.

  2. While the porridge is cooking, in a medium bowl, combine the pork, garlic, soy sauce and salt and pepper.

  3. When the rice is a porridge like consistency, take a pinch of the pork between your fingers and drop it into the pot, repeating for all of the pork mixture. Add the ginger and cook until the pork “dumplings” are cooked through, about 5 minutes. Taste and thin the porridge with water if desired. Season to taste with kosher salt and stir in the scallions and cilantro.

  4. Divide the porridge between bowls and garnish with fried garlic slices.


You can find the full recipe from Heather Christo here. This is an adaptation taken from Chrissy Teigen’s cookbook, Cravings.