rice congee is a type of Rice served like Porridge and that is eaten in many countries of Asia and of south-east Asiático . The word comes from tamil kanji . In some cultures congee eats like Breakfast or an interval to mid-morning, whereas in others, is a substitute of Rice in Lunch . Congee can be made in one Pot, or Vaporizer of rice . some vaporizers have a denominated adjustment " congee", allowing the user to be able to make its breakfast it wishes if it.

Cultural variations

Chinese Congee

In Chinese Kitchen congee is varied and its composition depends on the region. In order to do congee Guangdong, takes for example white rice and it is made boil several water times during long periods of time until it breaks and it begins to be more viscous. Zha often eats with cai, Egg of salt meat duck, Lettuce and grazes Dace, buds of Bamboo, Youtiao, white gluten, meat, along with others Condiments centennial meat or Egg In ealgunas occasions one is elaborated verión sweet of rice congee with red kidney beans and sugar to celebrate certain festivales.

Congee accompanies by bread fried well-known like Youtiao . Congee with youtiao eats generally like breakfast in many areas of China. Congee in water and later is drained until has the texture of western Porridge. Congee can be elaborated with brown Rice, nevertheless is less common to cook. In China one has been used for the feeding of the babies (in this case it is not seasoned with salt). can be accompanied of others Cereals Sorghum, Oats, Hundredth, etc.

Japanese Congee

Okayu is the name given in Japanese Kitchen to the rice congee. The Okayu is lighter than the employee in other cultures. For example, a plate of cantonesa Kitchen of congee uses a ratio of water 12:1, but okayu generally uses ratios of 5:1 (zen-gayu) or 7:1 (shichibun-gayu). Also the period of baking shorter is compared with congee of other cultures, okayu cooks during near 30 minutes, whereas the Cantonése happens of the hour.

Okayu can conssistir simply in rice with water, nevertheless adds salt to him, sometimes spills Scrambled eggs]] to reinforce the flavor adds Negi (a type of Onion of spring ), Salmon, Roe, Ginger and Umeboshi (fruit Ume encurtida). Similarly Broth of Miso or chicken is used to give to major flavor, the majority of the Japanese vaporizers of rice have adjustments for okayu. Okayu uses when he is ill, occupying the same position that the broth of chicken in the western culture, because it thinks that he is digestible. A type of okayu denominated nanakusa-gayu (ja-Hani [[wikt: 七七]][[wikt:草草]] 粥, " Porridge of the seven hierbas") usually eats 7 of January to be protected by the demons, and to be thus invited to the longevity and the luck in new year .

Philippine Congee

Lúgao (pronounced like " lugaw" or " lugau") the name of congee is in Philippine . That is in composition very similar to cantonés congee, lúgao is of slight consistency and viscous, it maintains the form of the rice. usually cooks with strips of Ginger. Other ingredients to the baking following the pleasures are añnaden. Lamayoría of the times usually decorrar with Onion of spring and served with Garlic fried. It is possible to be cooked with fish broth or as chicken, lugaw can be served with tokwa't baboy ( Tofu and pig pricked ), usually adds utak (the brain of the pig), as well as other sauces, Sauce of fish and Sauce soybean . One uses to patients and infants because he is digestible.

Some Philippine provinces of prefer the Spanish version denominated Rice European broth that gets to confuse to many with the plate of the same name. The Rice Broth is at present congee to the Chinese style that adapted to the tastes of the colonies of Spaniards in the Philippines, when not being able to pronounce the name remained with the Spanish name. The Rice Broth spice with Saffron and black Pepper instead of most traditional ginger. The rice broth approaches much the concept of Risotto that to the one of congee, and is recognizable by its added saffron to coloration, as well as by its visible pieces of chicken. The Rice Broth is very popular between Ilokano, although it is possible to be found in other provinces, such as Zebu, the Philippine ones add Prawns a spurt of Olive oil, leaves of laurel, and some pieces of Chinese Sausage . Of this form the Rice Broth is a unique mixture of fusion between the East and the West, giving samples of an inheritance colonial Spanish, as well as an active commerce between diverse towns.

It is also seen

  • Gastronomy of China
  • Gastronomy of Japan
  • Khichdi
  • Pudding of rice
  • Tamil Gastronomy
  • Thayir sadam
  • Udupi Gastronomy

Zh-yue: 粥 .

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