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Post by helen on Apr 5, 2012 23:29:33 GMT -5
From China, Vietnam, Thailand and Hong Kong, the Asian people have long considered that rice porridge, or congee, is a healthy, filling and medicinal soup given to children at a young age and enjoyed by everyone for breakfast or late supper. It is a thick soup made from a small amount of rice and lots of water, and is very similar to the Fijian suvu raisi, but cooked with more natural flavours including herbs and fresh meats, rather than adding tinned meats filled with sodium nitrate chemicals. Buddhist monks eat plain congee as they believe that putting a pure and clean food into your body, provides balance and vitality to your health. www.fijitimes.com/story.aspx?id=190259 |
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Post by helen on Apr 5, 2012 23:36:01 GMT -5
And who remembers the roast potatoes- roasted in chicken fat? Use the chicken fat to add flavour to the rice. Similar to cooking Italian risotto, you fry the rice with chicken fat and ginger, then instead of using water to cook the rice, you use the chicken stock from the boiled chicken. www.fijitimes.com/story.aspx?id=183372 |
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Post by geoff on Apr 6, 2012 4:10:29 GMT -5
Plain jook with sliced hard boiled egg ....seasoned with soya sauce, pepper & eschollots.....few peanuts too.....especially in winter for me.
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Post by laohuaqiao on Apr 7, 2012 8:03:55 GMT -5
Has anyone else ever had pickled plum congee 酸梅粥?
Absolutely the best, I'm drooling just thinking about it.
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Post by Doug 周 on Apr 7, 2012 16:59:12 GMT -5
My wife thinks it is Japanese style of Congee
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Post by douglaslam on Apr 8, 2012 6:12:13 GMT -5
Jook is particularly popular with Cantonese. It is a branch of Cantonese cuisine. Scenic Lai Wan in Guangzhou is best-known for its jook. www.utravel.com.hk/DetailSpot.php?id=ADsRYBErA30MLA Its signature" little boat , or sampan" jook 艇仔粥 is a favourite of every jook lover. (This is a Chinese only page.) There are restaurants specialised in jook. They are fussy about rice selection and blending, and ingredient procurement. Anywhere I go in Guangdong in my travels, jook is always prominent at meal time, not just for breakfast. It is nice to have a piping hot pot of jook with fillets of freshwater fish, beef slices, pork meatball, or liver served up with chopped spring onions on top. My other favourite is pig blood jelly 豬紅 jook, which is available only at a few restaurants here in Sydney. As a variation, we do have jook for our main meal at home from time to time. It could be a plain 白粥 jook with perhaps, dried scallops for flavour, or meaty savoury one. It is usually accompanied by fried dough 油炸鬼 www.wretch.cc/blog/saufood/1924573 or so-called thousand year old eggs 皮蛋 and fried noodles. en.wikipedia.org/wiki/Century_eggNew York Times has an article on the subject: dinersjournal.blogs.nytimes.com/2008/12/12/recipe-of-the-day-jook/I include links so that those members aren't familiar with Cantonese cuisine are not left in the dark. |
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Post by laohuaqiao on Apr 8, 2012 9:59:07 GMT -5
My wife thinks it is Japanese style of Congee Could be, I don't know the origin of the pickled plum congee. I have not seen it in Chinese restaurants. But, I remember having it at home since the 1950s in Hong Kong. |
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