What is Congee?
Congee is a type of rice porridge popular in many Asian countries. Can be eaten or served with attachment. The names for Congee are as diverse as the style of its preparation. But what doesn't change is Asia's love to eat. The typical rice cooker in Asia will have a Congee setting to make it easier. The rice used can be either sticky or regular depending on the common practice of the country. Culture also often dictates how Congee cooks and consumed.
In some respects, rice Congee is like chicken soup; Its soft structure and easily digestible ingredients are ideal for sick people. People who are ill are traditionally given by Congee to improve their health. Herbs and ginseng are often included in the bowl because they are assumed to have healing effects. Children are also given to this porridge as a way to start with solid food.
Mostem ST serves Congee as a breakfast meal. In Singapore, it is often consumed as midnight refreshments. A number of cultures are used in some culturesingredients, while others adhere only to the foundations. For example, the Burmese San Byoh generally uses only broth and chopped onions to give it. Meanwhile, the Korean is cooked with milk, tuna and decorated with vegetables.
side dishes are almost as important for the Congee experience as the main meal itself. A person ordering Khao in Vietnam will most likely solidify pork blood. In China, Century eggs often accompany Congee. Juk is flavored by the ubiquitous kimchi. Chicken organs such as acorns and intestines are administered with Indonesian bubur .
In the Philippine cuisine, Congee is known as Lugaw . It is usually located in luxury restaurants and stalls with street meals due to the Philippine hobby for food. Congee in the Philippines is predominantly classified into two types: got and Arro Caldo . Goto is served with beefMeat, while the arros Caldo is cooked using chicken broth.
The Japanese call their version well . This type of Conge is similar to a surplus because of the way it is ready. IEM> Okayu is cooked using relatively small water, giving it a strong consistency. Eggs can also be added to further amplify the bowl.
China probably has the most versions of Congee. Regions rare in rice use corn flour and barley for food. The ingredients used in Congee China include bamboo shoots, pickled tofu and duck eggs. One version, The Red Bean Soup, is a type of sweet porridge made of Azuki beans.