Jannie Lam: Babaw (aka Bor Bor) [Innards Rice Porridge Recipe] | Vegas Vixen in the Kitchen

Watch Jannie Lam make a traditional Cambodian rice porridge called Babaw (or sometimes known as Bor Bor) on this week's episode of Vegas Vixen in the Kitchen.

Ingredients and measurement list at bottom

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Hello everyone! My name is Jannie Lam, and I am a self-taught cook. I mostly learned from watching my mother and grandmother in the kitchen while growing up. I never knew that my passion for food and cooking ran so deep until I auditioned and competed on Season 9 of Fox's hit TV program–MasterChef. From that show came my nickname “Vegas Vixen," which at home with friends and family became "Vegas Vixen in the Kitchen." Thus, my new weekly YouTube series was born. So tune in each week as I cook, talk about food, and share different aspects of my culture overall life. Enjoy my take on classic recipes as well as my own culinary visions.

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Ingredients:

1 cup of soaked rice

48oz of chicken broth

2-3 cups of water (might seem like a lot but the rice really expands)

Your favorite innards, cleaned and precooked. I chose pork uterus, spleen, heart, and stomach.

1 knob of ginger peeled and julienned

1-2 tablespoons of fresh minced garlic (I love garlic, so I did 2 tablespoons)

2 heaping spoonfuls of chicken powder

Garnish with Sawtooth herbs, cilantro, green onion, salted soybeans, Sambal, black pepper, and lime.

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