congees

[yoMAMA]

what's your favorite kind of congee?

my is 皮蛋粥， the ones with the black eggs and porks, along with chinese fried dough [油條] :biggrin:

[kasia]

mine is bao yuer gai juk.

[nola]

what's your favorite kind of congee?

my is 皮蛋粥， the ones with the black eggs and porks, along with chinese fried dough [油條] :biggrin:That's my favorite too.

[SunWuKong]

what's your favorite kind of congee?

my is 皮蛋粥， the ones with the black eggs and porks, along with chinese fried dough [油條] :biggrin:

you're a northerner! you're supposed to like the plain-ass boring type of congee. :biggrin:

[deez nuts]

i no like congee.

if i had to choose, i'd take abalone congee.

[SunWuKong]

i should start making congee. but i think the gf doesn't like it.

[kasia]

i no like congee.

if i had to choose, i'd take abalone congee.

so like abalone & chicken. that's what i wrote. i love love love congee. especially when my parents make it.

[deez nuts]

so like abalone & chicken. that's what i wrote. i love love love congee. especially when my parents make it.

no just abalone.

[kasia]

i should start making congee. but i think the gf doesn't like it.

i make e eat it. i think it's hard for non-chinese to get used to it at first, but i also think they grow to like it. make it more flavorful, add more meat, etc. have you ever made minced beef congee - you put marinated raw beef in the bottom of the bowl and pour boiling congee on top?

[Chester]

There's nothing better with which to nurse a hangover.

[deez nuts]

i make e eat it. i think it's hard for non-chinese to get used to it at first, but i also think they grow to like it. make it more flavorful, add more meat, etc. have you ever made minced beef congee - you put marinated raw beef in the bottom of the bowl and pour boiling congee on top?

koreans love it too. there's this little korean mom and pop's store in frrrrushing that sells all types of congee. i think congee in korean is called "goop" or something.

[SunWuKong]

i make e eat it. i think it's hard for non-chinese to get used to it at first, but i also think they grow to like it. make it more flavorful, add more meat, etc. have you ever made minced beef congee - you put marinated raw beef in the bottom of the bowl and pour boiling congee on top?

but Koreans eat congee, too.

EDIT: oops, CSB beat me to the punch.

koreans love it too. there's this little korean mom and pop's store in frrrrushing that sells all types of congee. i think congee in korean is called "goop" or something.


hahhah are you kidding or are you being serious? i thought it was called something like jook in Korean? it sounds similar to what it's called in Cantonese.

[kasia]

dont' they call it piji? it tastes different. i think it's gross.

[Emperor_Mike]

I like fish and abalone. There's a particular restaurant in Vancouver that makes a very good salmon, squid, shrimp, cod and abalone congee. Excellent stuff.

[lethal]

There's a Vietnamese version that has chicken I think. Its called cha'o.

[Shuriken]

The best congee I ever had — and I don't eat that much — was in the Hotel Metropole in Hong Kong as part of their "Chinese breakfast." It also came with a very tasty char siu bao. Even in L.A.'s Chinatown, I haven't been able to track down a Chinese meal that good. I'm thinking of going back to Hong Kong just for the food.

[nola]

I can make it although I've only made it four times. It was goooood. Google "congee" and easy as pie.

[kasia]

Even in L.A.'s Chinatown, I haven't been able to track down a Chinese meal that good. I'm thinking of going back to Hong Kong just for the food.

LA Chinatown??? there is no good congee there. you have to go to monterey park!

i usually make my own congee with the dried scallops. my grandmas gave me a bunch and i used them liberally. this weekend, though, i found out they're like $68.00 a pound???? they're not that good.

[yoMAMA]

you're a northerner! you're supposed to like the plain-ass boring type of congee. :biggrin:

yes but i have been converted to the dark side..............

:wink:

[deez nuts]

hahhah are you kidding or are you being serious? i thought it was called something like jook in Korean? it sounds similar to what it's called in Cantonese.


i think you're right, it is jook.

[kimpossible]

i usually make my own congee with the dried scallops. my grandmas gave me a bunch and i used them liberally. this weekend, though, i found out they're like $68.00 a pound???? they're not that good.

potentially, that's not an outrageous price depending on the size and grade of the dried scallop. it is shocking though, the first time you buy them in the US. i was used to getting them from the fridge at home before i bought a pound last year in seattle. $68/lb sounds either high grade or rip off, i'm guessing higher grade since you know what you're looking for. i bought the middle+ grade for about $40/lb. that's in the US, Pac NW prices.

[Chester]

$68/lb sounds either high grade or rip off, i'm guessing higher grade since you know what you're looking for. i bought the middle+ grade for about $40/lb. that's in the US, Pac NW prices. Yeah, I'm used to seeing them in the $30-40 range, but maybe Kasie got some good shit.

What I found amazing was, one time, I was at one of those dried-good stores with their stock of dried scallops sitting in bins outside...as if they were as inconsequential/burdensome as watermelons/pumpkins/firewood. I know they have $thousands/lb. bird's nests inside, but I was shocked that they weren't worried about random people snatching handfuls of the scallops the same way people shoplift from bulk candy bins.

[applehead]

do chinese people eat pumpkin congee?
does congee always have to have rice?
because like rad said, koreans call it jook
but some types don't have rice in it.

i really love pumpkin congee and pine nut congee.
or i like it plain. with little bit of soysauce and sesame oil.
i don't really like it with meat and vegetables in it.
i like to just slurp it like soup. no chewing.

i've been craving pumpkin congee, i think it's the weather.
i've been eating a lot of butternut squash soup
and pumpkin bisque for lunch.

[yoMAMA]

I like fish and abalone. There's a particular restaurant in Vancouver that makes a very good salmon, squid, shrimp, cod and abalone congee. Excellent stuff.

dude i'm so immigrating to canada!

:biggrin:

[kimpossible]

i've been craving pumpkin congee, i think it's the weather.
i've been eating a lot of butternut squash soup
and pumpkin bisque for lunch.

i'm so there with ya. i love kabocha plain old steamed, butternut squash soup and acorn squash or sweet potato tempura.

[Emperor_Mike]

dude i'm so immigrating to canada!

:biggrin:

Come for the congee, stay for the pot.

[kasia]

do chinese people eat pumpkin congee?
does congee always have to have rice?
because like rad said, koreans call it jook
but some types don't have rice in it.

i really love pumpkin congee and pine nut congee.
or i like it plain. with little bit of soysauce and sesame oil.
i don't really like it with meat and vegetables in it.
i like to just slurp it like soup. no chewing.

i've been craving pumpkin congee, i think it's the weather.
i've been eating a lot of butternut squash soup
and pumpkin bisque for lunch.

that sounds really good. pumpkin congee and pumpkin bisque.

but what the heck is piji? it's really strange; we got it once and it was yellow.

[yoMAMA]

Come for the congee, stay for the pot.

oh canada!!!!!

:tongue:

[rice cracker]

i should start making congee. but i think the gf doesn't like it.

You can make it, I'll just make something else for myself to eat.

[applehead]

i'm so there with ya. i love kabocha plain old steamed, butternut squash soup and acorn squash or sweet potato tempura.

sweet potato tempura is so good!
i love soup.

piji. beegee?
it's the leftover stuff from making tofu.
that grainy stuff?

[kimpossible]

piji. beegee?
it's the leftover stuff from making tofu.
that grainy stuff?

can't help you because it's okara to me. :smile:

[yoMAMA]

You can make it, I'll just make something else for myself to eat.

hey, how about kimichi chigae pork black egg tofu ludafisk congee?

I'm such a culinary genius :biggrin:

[applehead]

can't help you because it's okara to me. :smile:

oh kim!
you make it at home!
so you really get those grainy leftovers
from making tofu?

[kimpossible]

oh kim!
you make it at home!
so you really get those grainy leftovers
from making tofu?

I've made soy milk more often than actual tofu because I don't have a proper press. Too lazy to make myself one and tofu is pretty cheap around here. It was worth knowing how to make it though. It's good unpressed for this one tofu-meatball recipe.

Anyhow, the okara. Once you've added the soaked beans and boiling water together, you puree it then strain through cheesecloth. Pulp leftover in the cheesecloth you can make into homemade veggie burgers. I'd like to report a success but they really sucked.

Now where did I put my Birkenstocks and tie-dye?

[applehead]

I've made soy milk more often than actual tofu because I don't have a proper press. Too lazy to make myself one and tofu is pretty cheap around here. It was worth knowing how to make it though. It's good unpressed for this one tofu-meatball recipe.

Anyhow, the okara. Once you've added the soaked beans and boiling water together, you puree it then strain through cheesecloth. Pulp leftover in the cheesecloth you can make into homemade veggie burgers. I'd like to report a success but they really sucked.

Now where did I put my Birkenstocks and tie-dye?

OH i remember. i thought the okara
was called bean curd. and rad told me
that bean curd is another word for tofu.

i don't think americans eat that stuff.
that's why there's no word for it.(?)

how do the japanese eat okara?

[bulldog]

The last time I eat porridge is january 2001, before that for more than 10 years I don't eat porridge. I stopped eating porridge when I was maybe 3 or 4. Maybe I start eating porridge and drink milk from a bottle again when I am 66.

[bigwong235]

has anyone ever seen the kind of congee that comes in a can? what is that stuff exactly? cause it's not the normal kind of congee that i see.

i don't know how to make congee, so i just put it in a crock pot and let it cook all day. is there a better way to cook it?

i like my plain w/fish in it.

[kasia]

has anyone ever seen the kind of congee that comes in a can? what is that stuff exactly? cause it's not the normal kind of congee that i see.

i don't know how to make congee, so i just put it in a crock pot and let it cook all day. is there a better way to cook it?

i like my plain w/fish in it.

i soak about 2 cups of rice in a bit of saltwater overnight. i also soak the dried scallop overnight. then i rinse the rice and cook it in a huge pot of water, along with the dried scallops, chicken, etc. i don't use ginger or dried tofu skin, but a lot of other people like to. once it starts to boil, i lower the heat to simmer, hold up the lid with two chopsticks. cook for about 2-3 hours.

if you like fish w/ your congee, you can buy the fish paste at ranch 99 and make your own fish balls. you just throw 'em into the congee while it's cooking & it's really good.

[heykitten]

I'm too much of a twinkie to know the proper names for the ones I like, so I'll just say chicken congee. *drools* It's one of my ultimate favourite foods.

[artsfartsyjanet]

my favorite congee is vietnamese style. it has that fried "luw jok gwuy" (bread), green onions, liver, pig blood cubes (sounds disgusting but good)..... i don't like the heart though my s.o. thinks that is the best part.

[kpih]

I just had some Cup Dai (Pig Tripe) for dinner at some really run down place next to Nathan Road. Good shit.

Sometimes I go for plain. My parents always go for plain.

Back in the days when I was a kid I loved beef with egg.

At home I do chicken mostly, and sometimes I use chicken broth to enhance flavor. You have to leave the skin on though. I remember the days when chicken was a luxury, not to mention scallopes and abalone...

The key is to eat it with some freshly chopped green onion. White pepper powder also helps.

There is a trick to making creamy and smooth jook. Place a ceramic spoon (medium size) at the bottom of the pot. (Don't use non-stick pot) The spoon will stir the jook due to convection of the liquid. Try it. It helps.

[SunWuKong]

i'm making chicken congee tonight. people say it's pretty easy, but it'll be my first time making congee. hopefully i don't mess it up.

[moJo]

pork blood jook is my favorite. next is the pei dan (preserved egg) jook - i can do without the accompanying shredded pork though.

[bluemonq]

wait, so you'll eat the blood but not the meat? are you some sort of reverse jew? :tongue:

[SunWuKong]

pork blood jook is my favorite. next is the pei dan (preserved egg) jook - i can do without the accompanying shredded pork though.

really? i like the pork better than the pei dan. (but i like having them both the most.)

[bunnycutie]

best congee i had was back in taiwan last fall. it was abalone based with shreds of dried scallop and chicken. every other scoop there would be some squid and mini-shrimp. sprinkled on top were some bite-sized peices of the chinese deep-fried dough sticks and some green onions. as a side dish, we had some chopped up thousand-year-old black eggs with some soy sauce, sesame oil, and fried shallots. sooooooo yummy.

but actually, for breakfast, i'm usually content with some hot soymilk soup (i prefer the salty kind for breakfast) with shao-bing and shredded pork. mmmmmm.

[nola]

M n D make it all the time. He made pork and preserved egg congee last night. I'm lucky both parents are great cooks.

[hkRT]

I like pai dan (preserved duck eggs) + pork congee but recently I heard that some preserved duck eggs have significant amounts of lead in them. Also they are quite high in cholesterol, if eaten regularly. Some lead-free brands (?) may be available tho.

[bluemonq]

best congee i had was back in taiwan last fall. it was abalone based with shreds of dried scallop and chicken. every other scoop there would be some squid and mini-shrimp. sprinkled on top were some bite-sized peices of the chinese deep-fried dough sticks and some green onions. as a side dish, we had some chopped up thousand-year-old black eggs with some soy sauce, sesame oil, and fried shallots. sooooooo yummy.
that sounds like what my mom makes. =( dorm breakfasts suck.

[bunnycutie]

that sounds like what my mom makes. =( dorm breakfasts suck.

tell me about it. you know, at UCSD, our scrambled eggs came out of a carton.

but i have actually been trying to copy the taiwanese congee and I think i've mastered it! except for the fried dough sticks. can't get that where i moved to. =(

[moJo]

wait, so you'll eat the blood but not the meat? are you some sort of reverse jew? :tongue:
lol, the meat is kinda bland and dry.

[bluemonq]

tell me about it. you know, at UCSD, our scrambled eggs came out of a carton.
did they serve them with ice cream scoops? i don't know if it's cheaper than a large spoon or ladle, but that seems to be the general serving utensil at UCB.

[SunWuKong]

my congee was a success! even the gf ate it, and she normally doesn't like congee. or maybe she ate it because she was too lazy to microwave something to eat...

[deez nuts]

one can always make mein gau da. i like it better than congee. it also mixes better with your leftovers too.

[SunWuKong]

one can always make mein gau da. i like it better than congee. it also mixes better with your leftovers too.

what's that?

maybe i just don't recognise it by its Mandarin name.

[bunnycutie]

did they serve them with ice cream scoops? i don't know if it's cheaper than a large spoon or ladle, but that seems to be the general serving utensil at UCB.

yeah, ice cream scoops it was. I think the scoops were small enough to get into the very corner of the stainless steel chafing dish, so they wouldn't have to waste any of the eggs.

by the way, they had absolutely no flavor at all! ewww. :eek:

[deez nuts]

what's that?

maybe i just don't recognise it by its Mandarin name.

i don't know how else to explain it other than small clumpy flour bits in a soup mixed in with everything i.e. left overs.

[BillHoo]

Yeah, I'm used to seeing them in the $30-40 range, but maybe Kasie got some good shit.

What I found amazing was, one time, I was at one of those dried-good stores with their stock of dried scallops sitting in bins outside...as if they were as inconsequential/burdensome as watermelons/pumpkins/firewood. I know they have $thousands/lb. bird's nests inside, but I was shocked that they weren't worried about random people snatching handfuls of the scallops the same way people shoplift from bulk candy bins.

I know what yoou mean. When I was young, I once watched a homeless chinese guy going into a shop where they had dried scallops and oysters. He started eating fistfuls of them then and there, pulling them straight out of the bin to his mouth.

After ten minutes, the shopkeeper noticed him and chased him out. He must have eaten may $30 worth of dried oysters and scallops before being caught. Wonder what his stomach felt like later that night!