Singaporean Congee Recipe

puddingtime

9 Feb 04, 17:04

I would like to know the correct way to make congee. I ate congee several times while in Singapore and liked it so much I bought a congee recipe book, but whichever recipe I use, it never tastes like it did in Singapore. Can anyone help?

susie

10 Apr 04, 23:41

quoted from the oxford dictionary:
por.ridge /prd; AmE pr-; pr-/ (especially BrE) (AmE usually oatmeal) noun [U] soft food made by boiling a cereal,eg oatmeal, in water or milk
gruel /grul/ noun [U] a simple dish made by boiling oats in milk or water, eaten especially in the past by poor people

quoted from the food dictionary:
congee
[KON-jee]
A gruel of boiled rice and water, which serves as a background for a host of other foods including fish, shrimp, chicken, peanuts, sesame seed and eggs. In China, where it's also known as jook or juk , congee is particularly popular for breakfast. In Thailand this dish is known as khao tom gung .

assumption:
The western people first used the word "porridge" to name the chinese food "juk". The word "congee" was later developed to give a specific english name to "juk".(note: The word "congee" is not recognised from formal dictionary)

conclusion:

It is correct to call all soft food made by cereal as "porridge" including oatmeal and rice.

"Gruel" refers only to the soft food made by oatmeal.

"Congee" refers only to the soft food made by rice.

skeujin

10 Apr 04, 23:47

boil rice till it turns into porridge. let cool overngt. add a little water n recook again.

best if u hav a crock pot

susie

10 Apr 04, 23:48

I am more intetested in the history of the word "congee".

It does't sound like coming from the chinese word "juk".

Where does the word come from?

How does the word come from?

Anyone knows?

foga

11 Apr 04, 00:02

gotta use the same kind of grains we are having. cannot use the japanese or taiwanese pearl rice grains.

Originally posted by puddingtime:
I would like to know the correct way to make congee. I ate congee several times while in Singapore and liked it so much I bought a congee recipe book, but whichever recipe I use, it never tastes like it did in Singapore. Can anyone help?