Ah, porridge. That old reliable breakfast staple. It's cheap, it's filling, and, if prepared properly, it can be truly delicious. While oats are the favored porridge grain in most Western countries-usually featuring additions like fruit, nuts, and sweeteners-in the Eastern hemisphere a savory porridge with rice as the base is the hands-down favorite. You may have heard it called "jook," "congee," or simply "rice porridge." But what's the difference? Is there a difference? Rice porridge is simply rice cooked in liquid until it's thick and creamy. And you can use that phrase to describe pretty much any iteration of the form. There are many ways to prepare it, so go nuts and dress it up with whatever moves you. As long as there's rice involved, you're good.
Congee refers specifically to the savory rice porridge served in many parts of Asia. It usually has a higher liquid-to-rice ratio and takes longer to cook than regular rice (though the rice used is the same long or short-grain rice as would be used for plain rice), and it is often cooked with minced meat or has meat or seafood mixed in for a one-dish meal. So, congee is a type of rice porridge, but not all rice porridge is congee-like the way all squares are rectangles, but not all rectangles are squares.
Jook gets a step more specific: It's the English translation of the Cantonese name for rice porridge. Use this word when you're talking about the type of congee that originated in Southern China, with a flavor profile typical of that region. Jook is strictly Cantonese-other Asian countries and regions have their own types of congee that cannot be called jook (in Japan rice porridge is called okayu, for example).
Got it? Wow, is anyone else suddenly craving a bowl of rice porridge? Go forth, make jook, and be culturally sensitive while speaking about it. That's what we call having your porridge and eating it, too.
Lugaw, also spelled lugao, is a Filipino glutinous rice dish or porridge. Lugaw may refer to various dishes, both savory and sweet. In Visayan regions, savory lugaw are collectively referred to as pospas.
, but not all rice porridge is congee-like the way all squares are rectangles, but not all rectangles are squares. Jook gets a step more specific: It's the English translation of the Cantonese name for rice porridge.
Congee, also known as jook in Cantonese, was one of my favorite things to eat growing up. My parents used to make this chicken congee recipe as breakfast for my sister and I as we got ready for school, and they'd always have a week's worth of congee for us whenever we got sick.
In China, congee is known as zhou (Chinese: 粥; pinyin: zhōu; Cantonese Yale: jūk), with the first recorded reference traced back to 1000 BC during Zhou dynasty. Across Asia, various similar dishes exists with varying names.
Congee, or jook, probably originated in China. Cookbook author Eileen Yin-Fei Lo maintains that congee dates back to approximately 1000 B.C., during the Zhou dynasty. In the south, jook was (and is still) made with rice, the preferred grain.
Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency. When made with water, the taste of congee is very bland, but there are many ways that you can add sweet or savory flavors.
Juke joint (also jukejoint, jook house, jook, or juke) is the African American vernacular term for an informal establishment featuring music, dancing, gambling, and drinking, primarily operated by African Americans in the southeastern United States.
A healthy warm pot of Beef Juk! The tiny bite size meat is tender and savory while the rice is creamy with mild beef flavor. I suggest consuming jook while it's hot and steamy with your favorite condiments, like seaweed, sesame seed, sesame oil, pepper flakes, etc.
Arroz caldo is a lugaw (glutinous rice dish) made with chicken and rice. It's flavored with garlic, onions, ginger, fish sauce, and other seasonings. Though “arroz caldo” is a Spanish name, the dish's origins are Filipino — it is an adaptation of a congee that was created by Chinese-Filipino immigrants.
The benefits of congee and looser porridge result from long, slow cooking with lots of water, transforming food into a meal that hydrates, supports digestion & soothes the stomach. Congee improves digestion by soothing and balancing the entire digestive tract and every organ of digestion.
Use this word when you're talking about the type of congee that originated in Southern China, with a flavor profile typical of that region. Jook is strictly Cantonese-other Asian countries and regions have their own types of congee that cannot be called jook (in Japan rice porridge is called okayu, for example).
Wiki says that congee finds mention in both two thousand year old Indian and Chinese text. In Indian states of Tamil Nadi it is called Kanji, In Odisha it is Pakhala Bhaat, in West Bengal it's called Panta Bhat. In China its also called Zhou.
Chao is a variation on traditional congee. For those who haven't had it, 'congee' is a type of porridge usually made from rice. It's very common in Indian cooking. In Vietnamese cooking, differences exist in the broth and meat used, which typically include duck, offal, fish, and other seafoods.
Meanings for congee. permission to depart; dismissal; discharge. depart after obtaining formal permission. a Chinese rice gruel eaten for breakfast. ...
Examples of in a sentence. Marg Makes Congee. He has congeed with the King.
粥 (zuk1 | zhou1) : congee; rice gruel; porridge - CantoDict. This character is used in both Cantonese and Mandarin/Standard written Chinese. The bowl of porridge you had this morning was so watery.
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