When it comes to comfort food, congee (or rice porridge) is one of my favourites. It used to be poorcel food when people didn't have enough rice, since cooking rice in a lot of water would make the end product appear a lot more filling to the poorcels Because of this it's considered a taboo to have it during the Lunar New Year because it's unlucky or something like that, however in modern times you'll find that the humble dish is often elevated with expensive ingredients like abalone, dried scallops and whatnot
Having said that it's still more common to find it paired with more common ingredients like shredded chicken, minced pork, sliced fish and century eggs because we're a bunch who might just want an affordable and yummy meal For the Chinese there are generally 2 types of congee or porridge, one would be the Teochew version that's basically just water in rice, and the other would be the Cantonese version that's silky and thick, and we will be focusing on the latter version because that's the one I like
While I'm aware of the fact that there are no winters in Singapore and it's hot as heck, it's still a popular dish here especially for breakfast. You'd see long queues and long waiting times at the popular outlets here everyday still, so I can only imagine and be envious of how nice a warm bowl of congee during a real winter
The recipe I'm using is for the plain version of it without meat or anything so it's up to your imagination what you want to pair it with. The usual salt and pepper seasoning would probably work with most types of meat that you'll just dunk in the pot when it's 10ish or so minutes before the congee is done cooking.
Ingredients are simple:
Rice (any type is fine but Thai Jasmine rice probably works best IMO)
Water (I use a 8:1 water to rice ratio because I like it thiccc but you can use more water if you prefer)
Ginger
Spring Onions
Cilantro/Coriander Leaves
Chicken Stock/Bouillon
I've not listed the amount you'd need because in cuisine we would usually just eyeball an amount that's required according to our preferences lol, but if you really need a visual guide here's the amount of aromatics/garnishes that I've prepared for a serving of 2-3 bowls of congee. Ignore the dried scallops because I don't know how accessible they are to get for westoids and they're expensive, but if you're able to source for it then go for it I guess (crush the dried scallops into smaller pieces, soak it for 10 minutes, use your hands to shred them even more before finally dunking them into the pot 10 minutes before the congee is done)
Steps:
1. The trick to getting your congee silky and thick is that the rice grains need to burst or something like that while cooked, so we will be soaking the rice in water first to get that effect. Rinse the rice 2-3 times first before soaking it in water for 3-4 hours (it probably doesn't need to be this long idk). Some of the recipes I've seen say that it's not necessary to soak the rice grains if you use the right type of rice, while others would instruct you to freeze the rice the night before. They might be right so you could try it if you're short on time but I'll be doing the trad way of soaking the rice so don't @ me if it turns out bad using the other methods
2. Once you're done soaking the rice, boil water that's 8 times the amount of rice you're gonna cook, but it's really up to you if you want to add more water later if you don't like it to be too thiccc Once it boils I'd toss a couple of chicken bouillon cubes and stir until it's dissolved. Canned chicken stock or powder would probably work too but bouillon cubes are just more convenient IMO. They look like this if you're confused:
3. Throw the rice in and stir for it for a bit like 10-20 seconds and then leave it to cook for approx. 25 or so minutes without touching what's in the pot because apparently that helps the rice not to stick to the pot or something like that
4. Once 25 or so minutes are up, whisk the rice in the pot for 2-3 minutes until you can see it getting thicker
5. The dish is technically done after you're done whisking but I like it really thick so I'd leave it to cook for another hour or so, but I would add in the ginger and any meat/fish/seafood accompaniments 10 minutes before the hour is up and stir it around for a bit, it's really a preference and time thing. This is the thickness of my congee at the end of it all:
6. Garnish it with spring onions and cilantro/coriander leaves and you're done! The yellow/golden things are dough fritters (Chinese churros I guess) which go perfect with congee and I personally love to spice it up by dousing a lot of pepper in it
It might look plain and boring but because the rice grains have burst they absorb the flavours of the other ingredients cooked along with it, which in this case would be the chicken bouillon and dried scallops, so it's a real burst of flavours happening when you take a mouthful of congee. Furthermore it's easier to digest than normal cooked rice so it's the dish you usually see asians serve to people recuperating from illnesses or something like that
!jannies please pin effortpost
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Winter? Isn't Singapore so close to the equator so that you don't have the 4 seasons like winter? And if do have some seasons it's just a dry, and a wet season?
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ok so Theres like only summer here I was thinking of the other folx here
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Nice of you to think of non-tropicals
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Doesn't Singapore still get a little bit cold weather during the end of the year? I went there a few years ago and met with people bitching about the cold despite it being pretty warm.
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A little because it usually rains more during the end of the year but its still too hot but go off
ok so it also feels swampy if the rain stops in the afternoon and then the scorching hot sun suddenly appears
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The swampy feeling is the worst. I can deal with heat but humidity sucks. It was winter time and didn't like sweating the second I exited the hotel or conference room
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No offence but
Not a huge fan of rice or asian food in general, but this one just looks like a couple of croutons and chives in a bowl of semen
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You ever see those pornos where like 20 guys c*m in a comically oversized champagne glass and then some whore drinks it? They never add chives and now i want them to.
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me eating 2lbs of asparagus covered in garlic and hot sauce before sneaking into the 20 man c*m squad stack
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Don't stop I'm so close
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Its ok I cant deny it looks simple and plain but its really hard to express how tasty it is lol
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It looks good! I'm a pretty big fan of dessert variants of rice porridge, myself ^^
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Have you considered trying a variety of Asian foods? They can be very different from each other. You might find a new cuisine you like.
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Yea I know that I really generalized it but I don't really like rice or sweetness in my food and like 90% of asian cuisine that I had strongly relies on at least one of those.
I've only recently gotten around to teaching myself to eat sushi simply because it's the go to for every business meeting for some reason and also the thing that plain boring people bring to every meetup when they try to seem unique or extravagant, and I get caught up in both of those situations often.
And keep in mind that sushi is like the white women of asian food, incredibly basic
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I always bring mead and paté instead for work parties.
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Thank you for your service
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Not surprised. Cantonese food defies a lot of Western stereotype of Asian food.
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It's literally gruel.
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Filipinos call it lugaw but it's the same dish. They also really love chomporado which is rice cooked the same way but with chocolate and evaporated milk instead of chicken etc. Kids go nuts for it and you can get bowls for about 5-10¢ USD at the local restaurants.
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looks interesting!!!
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It's good, too sugary for everyday but yeah my wife grew up with it and it'll take part time weekend breakfast rotation for the kids when I'm not on pancake/waffle duty
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Knowing Filipinos, that "pinoy pride world wide" is 100 percent unironic.
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Omg I'm half Filipino. U wanna be friends?
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I've been meaning to make this for ages. Gonna do it next time I'm sick, thanks for the inspiration!
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This is exactly why I make scampi sauce with rice rather than angel hair. People look at me funny for doing it
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darn that looks amazing *sips tea*
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There's a Jew York Times recipe going around for Shrimp Scampi that calls for chicken stock and orzo—please do not do this use the recipe my mom taught me:
Keep in mind that the proportions for this recipe were made to feed a family of seven lol. Also if shrimp is too expensive/someone has allergies, chicken or even asparagus is a great substitute.
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thank you!!! an actual family recipe
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Make a post you cute and valid r-slur
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I will next time I make it!! I usually make it for my family or if I have company considering the portions so it's an occasional thing mostly, but eating scampi leftovers for half a week actually doesn't seem too bad
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It looks amazing
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Ty!!! Garlic, butter and lemon is really all anyone ever needs
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You actually eat that shit?
And I'm more curious about the coffee cup. How does that operate?
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i feel like yeah but its not in the dish i made
its like just flipped upside down so that I could put that 3d printed marsey
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People who never had it will downplay it. It's amazing. My momma would make it in the winter and when I was sick. Shit is amazing.
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Yup but its hard to blame them because until I had tried a good congee it was like just rice in water to me
my heart is telling me but its really mind blowing the first time you try good congee because how can something that looks so plain be so flavourful???
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I think all rice cultures have a dish like this. If the cook couldn't come on a weekday we'd have this usually, with butter and two boiled eggs it was pretty nice.
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Yup usually wed crack an egg totally into the dish but im lmao
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While they're not completely rice based, they do use a lot of rice in Latinx cuisine and even Italian but I haven't any dishes like that
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Another effortpost, nice! I wish that people would give dishes that aren't particulary eyecatching a try. A lot of them tend to be very nice indeed.
Anything with dried or fermented seafood I'm sure to try. 'Luv fish sauce, 'luv shimp paste/belacan, 'luv dried shrimp/fish, simple as. Not sure if the dried scallops are available here. Our local asian stores don't stock them I think? They do have a lot of dried mushrooms though, for anyone who needs that for their Chinese cooking.
According to this website (https://www.greedygirlgourmet.com/dried-scallop-substitutes-conpoy-alternatives) you can use dried shrimp as a substitute. I have a packet lying around in my fridge atm.
Maybe I'll try making some someday. Thanks for the post!
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um Its used in many dishes so it shouldnt be too difficult to find I think
most seafood type of ingredients should work in places like South Korea you can find fancy porridge dishes with crabs, abalones, prawns, oysters and whatnot but go off i guess
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Looks like c*m soup
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i feel like
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my heart is telling me @birdenthusiast I need a queen award to fit in with the girlies
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We were all thinking it, you didn't have to say it
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I've had this when I was in vietnam. It looks awful and flavorless but it was one of the best tasting foods I tried. Didn't expect to like it at all.
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literally, Thats one of the reasons I like it!!! Its delicious enough to stand on its own but yet at the same time its like a blank canvas that pairs well with so many other ingredients
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100% authentic recipe, perfect msg delivery device
Always had the teochew version with fried 酸菜 and pork stomach.
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and its EVERYTHING
animal innards are try teochew version with teochew braised duck if you can find it!!!
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Flattening Bard's peepee to squeeze out the c*m like a congee tube
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I'm shit at portioning rice. How much for a single person?
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Id say about 0.25 - 0.5 cup of rice depending on your appetite
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I'll post pictures when I have an opportunity next year to make it
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Looking forward to it!!!
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really cracks me up for some reason
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Maybe it's just because it's called porridge and because I'm but the fact it's not sweet kinda puts a mental block on it being good to me conceptually.
I feel like I've had sweet congee and liked it a lot and would probably like the plain version since I do like plain rice. I still try it given the chance.
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@Felix_Adventus mentioned a sweet porridge dish called the chomporado made with chocolate and evaporated milk which you might like
I make it with chicken stock/chicken bouillon so its pretty savoury the rice grains absorb a lot of the chicken flavour
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Yeah that Filipino dish was what I had! It was an instant version I got from the Asian market and I really liked it, I'd love to try a proper version.
Now that I've moved, I have significantly less access to Asian food but I'll definitely try it or make it myself in the near future.
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I've had chomporado. Not a fan. It was like warm, disgusting coco pops, but soft.
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I thought those were beans
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Ooh, even with gifs. What an effortpost.
I don't really like congee anymore, but I still have fond memory of having it with pork sung and stuff like that. Perfect when you are sick as a dog.
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I have the same plates lel
Transform your Marseys!
www.pastebin.com/Jj9URfVi
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Epic marsey!
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Ty
Transform your Marseys!
www.pastebin.com/Jj9URfVi
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literally, I always knew you had good taste
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I inherited them from my grandma
Transform your Marseys!
www.pastebin.com/Jj9URfVi
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I dont even know how I got mine so maybe we have the same grandma?!?!???
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These were my grandma's really nice plates that were hardly ever used. I think it's amusing that now I use them to plate my tendies.
Transform your Marseys!
www.pastebin.com/Jj9URfVi
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From the image it looks like a soup without the ingredients mixed together.
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lol honestly looking at pictures of the same dish on the internet i think its not easy to make a picture of congee look too good or appealing
probably because its supposed to be a light dish that looks plain lol but go off i guess
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Look I am just trying to laugh at a picture here.
oh wait nevermind you got the yass queen award.
Carry on then.
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The first pic looks good tbh
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Congee is one of the worst foods I have ever had the displeasure of eating. I'm so glad I wasn't born an orientcel and can enjoy oat and milk porridge with honey the way god intended.
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I wish a better chef made it for you
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I had it in some hole in the wall place in Hong Kong where the staff didn't speak any English (I refuse to even attempt Chinese on principle) and we communicated with meaningful grunts so if that isn't the proper stuff IDK what is
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Its hard to say because sometimes it really ends up like just being rice in water if theyre not up to it *sips tea*
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