Congee

From Wikipedia, the free encyclopedia

Template:Short description

Page Module:Message box/ambox.css has no content.

Template:DMCA

Page Module:Infobox/styles.css has no content.

Congee
Lua error in package.lua at line 80: module 'Module:InfoboxImage/data' not found.
Chinese zhou (rice congee) with rousong and zha cai (with coriander in side bowl)
TypePorridge
Main ingredientsRice
Food energy
(per serving)
Template:If first display both
Page Template:Plainlist/styles.css has no content.

Script error: No such module "Check for conflicting parameters".

Template:Contains special characters

Congee (/ˈkɒndʒiː/ Script error: No such module "Respell"., derived from Tamil Script error: No such module "Lang". Script error: No such module "IPA".)[1][2][3] is a form of savoury rice porridge of Asian origin, primarily made by boiling rice in a large amount of water until the rice softens. Depending on the rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC,[4][5][6] congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and pickled vegetables.

Vivid experiences of eating or delivering thin congee as wartime or famine food often feature in diaries and chronicles.[7] In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food.[8]

Etymology

The popular English name congee derives from the Tamil word Template:Wikt-lang (kañci). The Portuguese adopted the name as canje, with the first document mentioning the dish and the word in 1563. The English name was adopted from the Portuguese.[9] 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.

Varieties

South Asia

Mainland China

By porridge (粥; zhōu or 稀飯; xīfàn in Standard Chinese), Chinese languages across the south usually mean rice porridge, while in the north it may be cornmeal porridge, proso millet porridge, foxtail millet porridge, or sorghum porridge, reflecting the north–south divide of grain production.

In northwest Shanxi and Inner Mongolia, fermented rice and millet porridge known as 酸粥 (Jin Chinese: Script error: No such module "IPA".) is popular. Rice and millet are soaked to allow fermentation, then water is drained to obtain porridge. The water is served as a drink, 酸米湯 (Jin Chinese: Script error: No such module "IPA".). The porridge is eaten with pickles of turnips, carrots, radish or celery. When stirred-fried, the porridge is called 炒酸粥 (Script error: No such module "IPA".). The porridge may also be steamed into solids known as 酸撈飯 (Script error: No such module "IPA".). While the traditional grain is proso millet, it is mixed with rice when available. Many folk idioms of sourness derive from this dish.[10][11][12][13][14][15]

In Shanghai, Suzhou and nearby, an iconic glutinous rice porridge topped by red bean paste, sweet olive syrup and brown sugar is 赤豆糊糖粥 (Wu Chinese: Script error: No such module "IPA".).[16][17] Street hawking of this porridge is featured in a well-known Wu Chinese nursery rhyme.[18][19][20]

Originating in Guangdong, century egg congee (皮蛋瘦肉粥; pèihdáan sauyuhk jūk in Cantonese) has become popular nationwide since the 2000s. It was first tested on the menu of KFC in Shanghai in 2002 and later rolled out to all KFCs in mainland China and Taiwan.[21][22] Century egg porridge ranked in the top ten in breakfast orders in almost every Chinese major city as far north as Harbin.[23][24]

Additional common regional ingredients include salted duck eggs, rousong, zhacai, pickled tofu, mung beans and organ meats (especially pig liver). Youtiao is served as a side dish in some Chinese cultures. Congee with multiple ingredients tends to be seen as expensive and festive congee, such as Laba congee.[citation needed]

Taiwan

In Taiwan, congee is known as muê (糜) in Taiwanese Hokkien or xīfàn (稀飯) in Mandarin. Sweet potato, taro root, or century egg is often added for taste. A famous congee dish in Taiwan is milkfish congee.[25]

Japan

File:Rice porridge breakfast by Vicky f04 in Kyoto.jpg
Rice porridge breakfast in Kyoto
Grains of white rice still hold their shape in brothy porridge mixed with green herbs
Nanakusa-gayu, seven-herb porridge

Script error: No such module "Nihongo"., or often Script error: No such module "Nihongo". is the name for the type of congee eaten in Japan,[26] which typically uses water to rice ratios of 5:1 or 7:1 and is cooked for about 30 minutes. There are recipes that use a water to rice ratio of up to 20:1.[27]

Kayu may be made with just rice and water, and is often seasoned with salt. Eggs can be beaten into it to thicken it. Toppings may be added to enhance flavour; welsh onion, salmon, roe, ginger, and umeboshi (pickled plums) are among the most common. Miso or chicken stock may be used to flavor the broth. Most Japanese electric rice cookers have a specific setting for cooking congee.

In Japan, porridge – because it is soft and easily digestible – is regarded as a food particularly suitable for serving to the sick and elderly.[28] For similar reasons, it is commonly the first solid food served to Japanese infants, being used to help with the transition from liquids to normally cooked rice, the latter being a major part of the Japanese diet.

A type of kayu referred to as nanakusa-gayu (Script error: No such module "Lang"., "seven herb porridge") is traditionally eaten on 7 January[29] with special herbs that some believe protect against evils and invite good luck and longevity in the new year. As a simple, light dish, nanakusa-gayu serves as a break from the many heavy dishes eaten over the Japanese New Year.[30]

Kayu is also used in Shinto divination rituals.[31]

Script error: No such module "Nihongo". is a similar dish, which uses already cooked rice, rather than cooking the rice in the soup.

Korea

Script error: No such module "Labelled list hatnote".

File:Heugimja-juk.jpg
Script error: No such module "Lang". (black sesame porridge)

Script error: No such module "Lang". (Template:Korean/auto) is a Korean porridge dish made by boiling rice or other grains or legumes, such as beans, sesame, nuts, and pumpkin. Script error: No such module "Lang". is often eaten warm, especially as a morning meal, but is now eaten at any time of the day.[32]

Depending on the ingredients and consistency, Script error: No such module "Lang". can be considered as food for recuperation, a delicacy, or famine food.[33] It is also sold commercially by many chain stores in South Korea, and is a common takeout dish.[34]

The most basic form of Script error: No such module "Lang"., made from plain rice, is called Script error: No such module "Lang". (Script error: No such module "Lang".; 'rice porridge') or Script error: No such module "Lang". (Script error: No such module "Lang".; 'white porridge'). It is usually served with more flavorful side dishes, such as Script error: No such module "Lang". (salted seafood) and various types of kimchi.

There are more than forty varieties of Script error: No such module "Lang". mentioned in historical documents.[33] Notable varieties include Script error: No such module "Lang". made from finely ground pine nuts, Script error: No such module "Lang". made with abalones, Script error: No such module "Lang". made from Script error: No such module "Lang". (Coix lacryma-jobi var. ma-yuen), and Script error: No such module "Lang". made from red beans.

Southeast Asia

Myanmar

In Myanmar, congee is called Script error: No such module "Lang". or Script error: No such module "Lang"., literally "(uncooked) rice boiled". It is plain porridge, often made with just rice and water, but sometimes with chicken or pork stock and served with a simple garnish of chopped spring onions and crispy fried onions.[citation needed] Paired with garnishes of choice. (Fish sauce, chilli flakes, etc.)

Cambodia

File:Chicken congee at Psar Chaa Market in Siem Reap, Cambodia.jpg
Cambodian chicken congee at the Old Market in Siem Reap

In Khmer, congee is called babor (Template:Wikt-lang). It is one of the options for breakfast along with kuyteav, another popular Cambodian breakfast dish.[35][36] Congee is eaten throughout Cambodia both in the countryside and in the cities.

Congee can be eaten plain or with a variety of side dishes and toppings such as soy sauce, added to enhance taste, as well as dried salted fish or fried breadsticks (Script error: No such module "Lang"., Script error: No such module "Lang".).[37]

There are two main versions of congee: plain congee, and chicken congee (Script error: No such module "Lang"., Script error: No such module "Lang".). It is usually eaten during the colder dry season or when someone is sick. After the congee is prepared, a variety of toppings can be added to enhance the flavour such as bean sprouts, green onions, coriander, pepper, along with the dried fish and fried breadsticks on the side. The chicken congee is the same as plain congee but contains more herbs and chicken.[38][unreliable source?][39]

Indonesia

Script error: No such module "Labelled list hatnote".

File:Bubur ayam chicken porridge.JPG
Bubur ayam, Indonesian chicken congee
File:Instant congee with meat floss.jpg
Instant chicken congee from a convenience store, served with meat floss

In Indonesia, congee is called bubur, and it is a popular breakfast food.[40][41] Travelling bubur ayam vendors frequently pass through residential streets in the morning selling the dish.[40][42] A popular version is bubur ayam, which is congee with shredded chicken meat. It is also served with many condiments, such as green onion, crispy fried shallot, fried soybean, Chinese crullers (youtiao, known as Script error: No such module "Lang". in Indonesia), both salty and sweet soy sauce, and sometimes it is topped with yellow chicken broth and kerupuk (Indonesian style crackers). Unlike some other Indonesian dishes, it is not spicy; sambal or chili paste is served separately.

Some food vendors serve sate alongside it, made from quail egg or chicken intestine, liver, gizzard, or heart.

On the north coast of Bali, famously in a village called Bondalem, there is a local congee dish called mengguh, a popular local chicken and vegetable congee that is spicier than common bubur ayam and more similar to tinutuan, using a spice mix of onions, garlic, coriander seeds, pepper and chili.[43]

In another region of Indonesia, the city of Manado in North Sulawesi, there is a very popular type of congee called tinutuan, or also known as bubur Manado (Manadonese porridge). It is rice porridge served with ample amount of vegetables. A bit different from the one sold in Java, it is made from rice porridge, enriched with vegetables, including kangkung (water spinach), corn kernels, yam or sweet potato, dried salted fish, kemangi (lemon basil) leaves and melinjo (Gnetum gnemon) leaves.

In the eastern parts of Indonesia, the local congee is called papeda, which is made from sago flour. It is a staple food of Maluku and Papuan people. Usually, it is eaten with yellow soup made from tuna or mubara fish spiced with turmeric and lime.

Laos

In Laos, congee is called khao piak,[44] literally "wet rice" (Template:Langx, Script error: No such module "IPA".). It is cooked with rice and chicken broth or water. The congee is then garnished with fried garlic, scallions and pepper. The dish will sometimes be served with chicken, quail eggs, century eggs or youtiao. In Laos, congee is usually eaten as breakfast and during the cold season.

Malaysia

In Malaysia, congee is known as porridge or bubur.

Philippines

Script error: No such module "Labelled list hatnote".

File:Lugawjf.JPG
Bulacan Lugaw na tokwa't baboy, rice gruel with tokwa at baboy (tofu and pork, commonly referred to as "LTB")
Golden yellow porridge garnished with scallions and fried bits
Arroz caldo, chicken rice gruel with ginger, scallions, toasted garlic, and safflower

Lugaw (pronounced Script error: No such module "IPA".) is the Filipino generic term for rice gruel.Template:NoteTag[45] It encompasses a wide variety of dishes, ranging from savory dishes very similar to Chinese-style congee to dessert dishes. In the Visayan regions, savory lugaw are known as pospas. Lugaw typically use glutinous rice (Tagalog: malagkit; Visayan: pilit). It is usually thicker than other Asian congees, retaining the shape of the rice, yet with a similar texture.

Savory versions of lugaw are flavored with ginger and traditionally topped with scallions and toasted garlic. Dried red safflower (kasubha) may also be used as a topping, mainly as a visual garnish and to impart a more appealing yellow tinge to the dish. As with Japanese kayu, fish or chicken stock may be used to flavor the broth. The most popular variants of lugaw include arroz caldo (chicken), goto (beef tripe), lugaw na baboy (pork), lugaw na baka (beef), and lugaw na tokwa't baboy (diced tofu and pork). Other versions can also use tinapa (smoked fish), palakâ (frog legs), utak (brain [of pig]), dilà (tongue [of pig]), and litid ([beef] ligaments). They are traditionally seasoned with calamansi, fish sauce (patís), soy sauce (toyò), and black pepper. It is often served to the ill and the elderly, and is favored among Filipinos living in colder climates because it is warm, soft, and easy to digest.[46][47]

Dessert versions of lugaw include champorado (lugaw with home-made chocolate topped with milk), binignit (lugaw in coconut milk with various fruits and root crops), and ginataang mais (lugaw with sweet corn and coconut milk), among others. Like the savory versions, they are usually eaten for breakfast, but can also be eaten as a snack. In Hiligaynon-speaking areas, lugaw may refer to binignit.

Singapore

Script error: No such module "Labelled list hatnote". In Singapore, Teochew porridge or Singapore-style porridge is a version of Singapore congee.[48] In Singapore, it is considered a comfort food for both breakfast and supper. Teochew porridge dishes are often accompanied by various small plates of side dishes.[48] Usually, it is served as a banquet of meats, fish egg and vegetables eaten with plain rice porridge. The recipes that early immigrants prepared in Singapore have been modified over the generations to suit local tastes. Singapore Teochew style porridge is usually consumed with a selection of Singaporean Chinese side dishes. There is no fixed list of side dishes, but in Singapore, accompaniments typically include lor bak (braised pork), steamed fish, stir-fried water spinach (kangkong goreng), salted egg, fish cake, tofu, omelette, minced meat, braised tau kway, Hei Bee Hiang (fried shrimp chilli paste), and vegetables.[49]

Thailand

File:Jok mu sap.JPG
Jok mu sap: Thai congee with minced pork
File:Bkk prince cinema 02.JPG
Jok Prince or written Jok Prince, a Bib Gourmand Jok eatery in Bang Rak

In Thai cuisine, rice porridge, known as Chok or Jok (Template:Langx, Script error: No such module "IPA"., a loanword from Min Nan Chinese), is often served as breakfast with a raw or partially cooked egg added.[50] Minced pork or beef and chopped spring onions are usually added, and the dish is optionally topped with a small donut-like pathongko, fried garlic, slivered ginger, and spicy pickles such as pickled radish. Although it is more popular as a breakfast dish, many stores specializing in Jok sell it throughout the day. Variations in the meat and toppings are also frequently found. It is especially popular during Thailand's cool season.

Plain congee, known as khao tom kui (Template:Langx), is served at specialty restaurants, which serve a multitude of side dishes to go with it, such as yam kun chiang (a Thai salad made with sliced dried Chinese sausages), mu phalo (pork stewed in soy sauce and five-spice powder), mu nam liap (minced pork fried with chopped Chinese olives), and pla rak kluai thot krob or pla rak kluai thot kratiam (deep-frying or frying with garlic horseface loach).

Notable Jok eateries in Bangkok can be found in areas like Bang Rak on Charoen Krung, home to Jok Prince which received the Bib Gourmand from Michelin Guidebook,[51] Talat Noi in Chinatown beside Wat Traimit near Hua Lamphong,[52] and the Chok Chai neighbourhood in Lat Phrao, where the dish is available 24 hours a day.[53] Khao tom kui is found in areas, such as the Yaowarat and Wong Wian Yi Sip Song Karakadakhom (July 22 Circle).[54][55]

In a popular reference within the 2011 US comedy film The Hangover Part II set in Thailand, Jok is described as being a food for ″small babies and very old people″ with ″no taste″ that is nourishment ″everybody can digest″. The reference is used to describe the character of the protagonist Stu Price (portrayed by Ed Helms).

Vietnam

File:Cháo trắng hột vịt muối.JPG
A simple cháo

In Vietnam, congee (Template:Langx)[56] is sometimes cooked with pandan leaves or Asian mung bean. In its simplest form (plain rice porridge, known as cháo hoa),[57] it is a food for times of famine and hardship to stretch the rice ration. Alternately, as is especially common among Buddhist monks, nuns and lay persons, it can be a simple breakfast food eaten with pickled vegetables or fermented bean curd (chao).

File:Cháo củ quả.jpg
Vietnamese congee with cháo quẩy

Despite its ubiquity among the poor, it is also popular as a main dish when cooked with a variety of meats. For example, cháo gà is cooked with chicken, garlic, and ginger. The rice porridge is cooked in chicken broth, and when the chicken is cooked, the meat is sliced and layered on a bed of shredded raw cabbage and sliced scallions and drizzled with a vinegar-based sauce to be eaten as a side dish. Other combinations include cháo vịt (duck porridge), which is cooked in the same manner as chicken porridge. Cháo lòng heo is made with lòng heo, a variety of offal from pork or duck with sliced portions of congealed pork blood. Cháo is typically served with quẩy on the side.

Script error: No such module "Lang". is a congee containing pig kidney (Script error: No such module "Lang".). A specialty of the Hóc Môn District in Ho Chi Minh City, it is typically eaten in rural areas of southern Vietnam. Well-known Script error: No such module "Lang". vendors include Script error: No such module "Lang"., Script error: No such module "Lang"., and Script error: No such module "Lang"..[58] Another typical Vietnamese dish is Script error: No such module "Lang"., a congee with mushrooms.[59]

Youtiao is usually added to congee especially at congee vendors.

It is also common to eat cháo when ill, as it is believed the porridge is easy to digest while being fortifying. For such purposes, the cháo is sometimes cooked with roasted white rice, giving the porridge broth a more nuanced body and a subtle, nutty flavor. In some parts of Vietnam, local customs call for making cháo as offerings for the "wandering souls" during the Buddhist Vu Lan summer feast.

South Asia

Tamil Nadu

Kanji is a popular dish in the state of Tamil Nadu. Among the working classes, it is a staple nourishing breakfast dish, although consumed often for lunch and dinner as well. In addition, all classes regard kanji as an excellent food during convalescence, for its ability to be easily digested. The different kinds of kanji in Tamil Nadu includes rice kanji (the most popular): variations of this include sweet rice kanji (milk and sugar/jaggery added to the cooked rice soup) or salt rice kanji (buttermilk and salt added to the rice soup); wheat kanji, mung bean kanji, ragi/millet kanji, multi-grain kanji.

Karnataka

In Karnataka, a plain rice porridge, or the thick supernatant water from overcooked rice, is known as Script error: No such module "Lang". (Script error: No such module "Lang".).[60] Kanji is also prepared with different grains available in different parts of Karnataka, for example minor millet or pearl millet,[61][62] finger millet,[63] broken wheat, maize. In coastal districts of Dakshina Kannada and Udupi of Karavali region of Karnataka state, Ganji made from parboiled or red, brown or white rice was the staple food of most inhabitants of those districts.[64] A special type of Ganji is prepared on the occasion of Dwadashi in Tulu-speaking Shivalli Brahmin households.[65] Even today still many households in those districts have Ganji as staple food. In Kerala, it is eaten as a porridge with green lentils or chutney.[citation needed] Script error: No such module "Lang". is prepared with rice or ragi. Nuts and spices are added to the Script error: No such module "Lang". depending on the economic status or health requirements. Rice Script error: No such module "Lang". is prepared by boiling rice in large amounts of water. To this preparation, either milk and sugar (usually jaggery) or curd (yoghurt) and salt are added. Script error: No such module "Lang". is prepared by drying Script error: No such module "Lang". sprouts in shade, and then grinding them into a smooth powder. This powder is added to water and cooked. Milk and brown sugar are added to this cooked preparation for taste. Script error: No such module "Lang". can be given to infants after six months. Another kanji preparation uses Script error: No such module "Lang". (sago) in Script error: No such module "Lang".. Sago is dry roasted and powdered with/ without sugar. Powdered sago is boiled in water until cooked. This is eaten by all ages from adults to infants as young as three months.

Maharashtra

In the Konkan region of Maharashtra in India, congee is known as Script error: No such module "Lang"., is a home remedy for treating a fever as it is easy to digest. The farming and manual labour community of the same region, on the other hand, consume it on a daily basis in the late morning as a source of energy. Variants of the dish include Script error: No such module "Lang". (Script error: No such module "Lang".) which is made with ragi and rice, Script error: No such module "Lang". or Script error: No such module "Lang". is a sweeter version which is made with rice, fenugreek and jaggery, which is usually served to a nursing mother. The rice here is usually eaten boiled, with dry fish, vegetables or pickles.[66]

Western Karnataka and Goa

In Goa state and Udupi and Dakshina Kannada districts, people usually eat rice Script error: No such module "Lang". in a variant manner made by Kannada-speaking, Tulu-speaking or Konkani people in and around Udupi and Mangalore (Karnataka, South India). There, parboiled rice (Script error: No such module "Lang". in Kannada, Script error: No such module "Lang". for black rice, Script error: No such module "Lang". for white rice in Tulu or Script error: No such module "Lang". in Konkani) is steamed with a large amount of water. Jain ganji matt are famous in these districts. Usually, simple ganji with pickle and milk are served, in Jain matts. Fresh coconut is grated, and the resulting milk skimmed and added to the ganji (called paez or pyaaz in Konkani), which is served hot with fish curry, coconut chutney, or Indian pickles. In Goa, it is normally served with dried or fresh cooked fish, papad or vegetables.[citation needed]

Kerala

In the Indian state of Kerala, Script error: No such module "Lang". used to be considered as a main course, particularly for dinner, by the majority. This is normally taken with roasted coconut chutney, tossed mung bean known locally as Script error: No such module "Lang"., roasted Script error: No such module "Lang". (lentil crackers), Script error: No such module "Lang". (a side dish consisting mainly of root tubers/underground stems, especially during Thiruvathira); sometimes coconut scrapings are also added to the kanji to increase the flavour. The royal households as well as rich people used to have a special kind of Script error: No such module "Lang". called as Script error: No such module "Lang". (lit. 'milk congee') where milk was substituted for water base.[67] During the Malayalam month of Karkkidakam, a medicinal Script error: No such module "Lang". is made using Ayurvedic herbs, milk and jaggery. Karkkidakam is known as the month of diseases since the monsoon starts during Karkkidakam. Script error: No such module "Lang". is eaten to promote the immune system.[citation needed]

Some households of Kerala used to re-cook leftover rice and all available leftover curries into congee water and take as a mix-mash dish known as Script error: No such module "Lang". (old congee).[68]

Script error: No such module "Lang". means old congee (leftover from the previous day). It is not necessarily re-heated with leftover curries.

According to the Indian writer Madhur Jaffrey, Script error: No such module "Lang". is, or derives from, a Tamil word for "boiling"—which refers to the porridge and also to any water in which rice has been cooked.[citation needed]

Muslims of south India especially Tamil Muslim, Mappila and Beary prepare special congee during Ramadhan called Script error: No such module "Lang". (lit. 'fasting porridge'). This is prepared by adding spices like turmeric, dry ginger, pepper, onion, and coconut paste to the congee. Sometimes fenugreek seeds are added to it to enhance the flavour.

Andhra Pradesh

In the state of Andhra Pradesh, it is called ganji in Telugu. Ganji is made by boiling rice in large amounts of water and then the filtered liquid is known as Ganji. Ganji mixed with buttermilk is believed to add to the flavor, and is also suggested by doctors for patients with ailing health.

Odisha

Kaanji is a traditional Odia dish. It is a soup-based dish like dal, but tastes a little sour. It is made of rice starch fermented for a few days in an earthen pot. This is considered a healthy dish as many winter vegetables are used as main ingredients. It is seasoned with mustard seeds and turmeric and served hot.[citation needed]. Pakhala is a separate dish with certain similarities to the congee.

In the Buddhist Yāgu Sutta of the Aṅguttara Nikāya (AN 5.207), the Buddha recommends eating rice porridge, "yāgu": "There are these five benefits in rice porridge. What five? It stills hunger, dispels thirst, settles wind, cleans out the bladder, and promotes the digestion of the remnants of undigested food. These are the five benefits of rice porridge.".[69]

Sri Lanka

Script error: No such module "Labelled list hatnote". In Sri Lanka, several types of congee are known as kenda in Sinhalese.[70] Sinhala people use congee as a breakfast, a side dish, an accessory to indigenous medical therapies,[71] and a sweet. Kenda can be prepared with many ingredients, including rice, roasted rice, rice flour, finger millet flour, sago, coconut milk, herbs, tubers, kitul flour, and mung bean. When it is prepared with rice and water only, it is known as hal kenda. If salt is added to bring a much saltier taste, it is known as lunu kenda, a dish commonly used as a supplementary diet in purgation therapy in indigenous medical traditions. If roasted rice is used, the congee becomes bendi hal kenda, used to treat diarrheal diseases. If rice flour and coconut milk are the main ingredients, such congee is known as kiriya. If finger millet flour and water is used, it is known as kurakkan anama. If coconut milk is added, the dish is called kurakkan kenda. If sago is used, such congee is known as sawu kenda. A special type of congee prepared from the byproducts of coconut oil production is known as pol kiri kenda. There are many varieties of kola kenda, congee with herbs as an ingredient; sometimes, a vaidya or veda mahttaya (a physician trained in indigenous medical traditions) might prescribe a special type of kola kenda, known under such circumstances as behet kenda. Sinhala villagers use specific tubers for preparing congee, such as Diascorea species tubers. If kitul flour is mixed with boiling water and coconut milk added to it, this special type of congee is known as kitul piti kenda. Kenda prepared with mung beans is known as mung eta kenda.

Most of the time, kiriya, kurakkan kenda, sawu kenda, pol kiri kenda and kitul piti kenda are used as sweets. Sugar, candy, dates, raisins, cashew nut, jaggery, and treacle are among the ingredients that may be added to sweeten these congees.

Congee is also eaten by Sri Lankan Moors for iftar during Ramadan. It is also occasionally made with oats. Tamils and Moors in Sri Lanka call it Script error: No such module "Lang". (rice Script error: No such module "Lang".) and may use chicken or beef for it. It is just as often made with milk (paal kanji), and there are many other combinations with appropriate prefixes in Tamil; one very special type is Chithirai kanji, Chithirai being the Tamil month coinciding with April/May, made for a festival in this month. It is a salty simple kanji with green chilis, onions and coconut milk.

Nepal

In Nepal, congee is known as jaulo, it can be prepared by mixing pulses like moong or red lentil, or plain with salt and lots of water. It is tempered with fenugreek seeds and ghee. It is considered a light food which is why it eaten in sick days or as light supper.

Maldives

Baipen is a bland rice porridge from the Maldives. During Ramadan, Maldivian Muslims break their fast with baipen and Rihaakuru. It is eaten with maskurolhi, a spicy tuna and coconut sambal.[72]

Baipen can be made savory or sweet depending on the occasion, and its preparation varies regionally. In Eydhafushi, baipen is fermented for a week before consumption. It is known as 'Honihiru baipen' (Saturday rice porridge) since it is consumed on Saturday.[citation needed]

The Americas

Caribbean Tamil Community

Among the Indo-Caribbean Tamil Community, a dish called "Kandji" or "Kanchi" is made with rice, chickpeas, black eyed peas, onions, grated coconuts, and salt. It is traditionally eaten after a puja and is traditionally offered to Kali Amman (a syncretic mix of Mariamman and Kali), the main goddess of the Caribbean Tamil Community (see also: Caribbean Shaktism). The ingredients are traditionally gathered from begging door to door and then preparing the dish in the temple's complex.

Europe

Hungary

In Hungary, it is called Template:Wikt-lang, a traditional Hungarian food in the Hungarian population of Upper-Hungary (today Slovakia) and is also used as strudel filling.

Portugal

In Portugal, a traditional soup made of rice and chicken meat is named canja or canja de galinha. The Portuguese had likely picked up the dish from their colonies in Western/Southern India or Sri Lanka; where the soup remains a staple (particularly for the ill). The rice is not cooked for as long as in Asian congee, so it is very soft, but not disintegrated. Traditionally, a boiling fowl containing small, immature eggs is used; the eggs are carefully boiled and served in the canja. This soup is sometimes served with a fresh mint leaf on top. Strongly valued as comfort food, it is traditionally given to people recovering from disease, as in Asia, and in some regions of Portugal, there is even a custom of feeding the mother a strict diet of canja in the first weeks after childbirth. It is also eaten traditionally in Brazil and Cape Verde, former Portuguese colonies.

See also

Lua error in mw.title.lua at line 404: bad argument #2 to 'title.new' (unrecognized namespace name 'Portal').

Page Template:Div col/styles.css has no content.

Notes

Template:NoteFoot

References

Page Template:Reflist/styles.css has no content.

  1. ^ Page Module:Citation/CS1/styles.css has no content."Definition of CONGEE". www.merriam-webster.com. 22 July 2023.
  2. ^ Page Module:Citation/CS1/styles.css has no content.Yule, Henry, Sir (1903). Hobson-Jobson: A glossary of colloquial Anglo-Indian words and phrases, and of kindred terms, etymological, historical, geographical and discursive. It is from the Tamil kanjī, 'boilings.'{{cite book}}: CS1 maint: multiple names: authors list (link)
  3. ^ Page Module:Citation/CS1/styles.css has no content.Lim, Lisa (10 November 2017). "Where the word congee comes from – the answer may surprise you". Post Magazine. South China Morning Post. Retrieved 22 August 2021.
  4. ^ Page Module:Citation/CS1/styles.css has no content.Lu, Tracey L-D (2006). "The Occurrence of Cereal Cultivation in China". Asian Perspectives. 45 (2): 129, 135, 138. doi:10.1353/asi.2006.0022. hdl:10125/17249. S2CID 162414736.
  5. ^ Page Module:Citation/CS1/styles.css has no content.Grossa, Briana L.; Zhao, Zhijun (2014). "Archaeological and genetic insights into the origins of domesticated rice". Proceedings of the National Academy of Sciences of the United States of America. 111 (17): 6191. Bibcode:2014PNAS..111.6190G. doi:10.1073/pnas.1308942110. PMC 4035933. PMID 24753573.
  6. ^ Page Module:Citation/CS1/styles.css has no content.Ma, Yongchao (2018). "Multiple indicators of rice remains and the process of rice domestication: A case study in the lower Yangtze River region, China". PLOS ONE. 13 (12): 2. Bibcode:2018PLoSO..1308104M. doi:10.1371/journal.pone.0208104. PMC 6277086. PMID 30507965.
  7. ^ Page Module:Citation/CS1/styles.css has no content.陳嘉遠 (July 2021). "一個愛國知識份子的流亡生涯——陳嘉遠先生日記（1950.9.1-9.30）". 黃花崗雜誌. No. 70–71. p. 65.
  8. ^ Robert Saunders (1789) "Boutan & Thibet", Philosophical Transactions of the Royal Society Vol. 79, p. 101
  9. ^ Page Module:Citation/CS1/styles.css has no content.Lim, Lisa (10 November 2017). "Where the word congee comes from – the answer may surprise you". South China Morning Post.
  10. ^ Page Module:Citation/CS1/styles.css has no content.赵喜荣 (5 June 2023). "东拉西扯唠酸粥（二）". 府谷故事. 府谷县委史志研究室.{{cite news}}: CS1 maint: deprecated archival service (link)
  11. ^ Page Module:Citation/CS1/styles.css has no content.若希 (29 November 2022). "可口的烂腌菜". 鄂尔多斯日报. p. 6. Archived from the original on 25 August 2023.
  12. ^ Page Module:Citation/CS1/styles.css has no content.杜洪涛 (7 November 2022). "准格尔的酸味" (PDF). 內蒙古日報. Archived from the original (PDF) on 21 August 2023.
  13. ^ Page Module:Citation/CS1/styles.css has no content.魏二保; 王二永 (18 January 2018). "府谷酸捞饭、酸稀粥、酸米汤，只属于我们府谷人的味道". 府谷报. 府谷县融媒体中心.
  14. ^ Page Module:Citation/CS1/styles.css has no content.闫桂兰 (13 January 2019). "准格尔的酸粥！口水直流". 右读 – via 准格尔旗发布.
  15. ^ Page Module:Citation/CS1/styles.css has no content.邢向东; 王兆富 (2014). 吴堡方言调查研究. 中华书局. pp. 43, 44, 48, 51, 61, 150.
  16. ^ Page Module:Citation/CS1/styles.css has no content."桂花赤豆汤粥，甜得讲究". 三联美食. Beijing: 三联生活. Archived from the original on 27 August 2023.
  17. ^ Page Module:Citation/CS1/styles.css has no content.钱乃荣 (2007). 上海话大词典 (PDF). 上海辞书出版社. pp. 49, 56. Archived from the original (PDF) on 7 April 2021.
  18. ^ Page Module:Citation/CS1/styles.css has no content.予安老师, "音频". In Page Module:Citation/CS1/styles.css has no content.更苏州, ed. (3 August 2018). "笃笃笃，卖糖粥……小辰光，我们常哼的童谣，你还记得吗？".
  19. ^ Page Module:Citation/CS1/styles.css has no content.郑土有; 王士均 (2006). 笃笃笃,卖糖粥——100首上海里弄童谣 (附光盘). 华东师范大学出版社. Archived from the original on 28 August 2023.
  20. ^ Page Module:Citation/CS1/styles.css has no content.冯大诚 (16 April 2012). "闲说苏州（7）旧时街头交响（上）". 科学网. Archived from the original on 31 August 2023.
  21. ^ Page Module:Citation/CS1/styles.css has no content.周锡娟 (9 December 2022). "肯德基大打"本土"牌 金针鸡丝汤月底上市". 江南时报. Wuxi – via Sina.
  22. ^ Page Module:Citation/CS1/styles.css has no content.草梅 (30 March 2005). "乱弹东西(十六): 肯德基的皮蛋瘦肉粥和麦当劳的金牌饮料". e-yep.com.{{cite news}}: CS1 maint: deprecated archival service (link)
  23. ^ Page Module:Citation/CS1/styles.css has no content.严珏 (21 August 2020). "中国人的早餐藏着什么秘密". 网易数读. Archived from the original on 22 August 2020.
  24. ^ Page Module:Citation/CS1/styles.css has no content.饿了么 (20 January 2018). 2017年中国互联网本地生活服务蓝皮书. 饿了么. Archived from the original on 22 August 2023.
  25. ^ Page Module:Citation/CS1/styles.css has no content.Wong, Maggie (27 July 2015). "40 of the best Taiwanese foods and drinks". CNN Travel. Retrieved 27 September 2022.
  26. ^ Page Module:Citation/CS1/styles.css has no content."Okayu recipe". about.com. Archived from the original on 28 January 2007. Retrieved 2 May 2007.
  27. ^ Page Module:Citation/CS1/styles.css has no content."お粥（全粥・七分粥・五分粥・三分粥・重湯）". 東京都保健医療局. 13 September 2023. Retrieved 25 November 2024.
  28. ^ Page Module:Citation/CS1/styles.css has no content.Hensperger, Beth (31 March 2010). The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risotto … - Beth Hensperger – Google Books. ReadHowYouWant.com. ISBN 9781458769589. Retrieved 24 November 2012.
  29. ^ Page Module:Citation/CS1/styles.css has no content.Bester, John; Carpenter, Juliet (1997). ジャパン: 四季と文化 - Clive W. Nicol – Google Books. Kodansha International. ISBN 9784770020888. Retrieved 24 November 2012.
  30. ^ Page Module:Citation/CS1/styles.css has no content."日本人新年吃「七草粥」祈福". The Nikkei. Retrieved 25 November 2024.
  31. ^ Page Module:Citation/CS1/styles.css has no content.Robertson, Stephen (2016). "Hope that sustains: revisiting New Year's divination at Suwa Taisha" (PDF). Contemporary Japan. 1 (28): 101–122. doi:10.1515/cj-2016-0006. S2CID 131527379. Retrieved 14 February 2017.
  32. ^ Page Module:Citation/CS1/styles.css has no content.An Illustrated Guide to Korean Culture - 233 traditional key words. Seoul: Hakgojae Publishing Co. 2002. pp. 20–21. ISBN 978-8985846981.
  33. ^ a b Template:In lang Juk[permanent dead link] Doosan Encyclopedia
  34. ^ Page Module:Citation/CS1/styles.css has no content."Busy juk restaurants" (in 한국어). City News. 17 May 2010. Archived from the original on 12 January 2012. Retrieved 8 June 2010.
  35. ^ Page Module:Citation/CS1/styles.css has no content.Goldberg, Lina. "How Breakfast Has Shaped Cambodia's Cultural Identity". BBC. The New York Times. Retrieved 30 June 2018.
  36. ^ Page Module:Citation/CS1/styles.css has no content.Jimmy (3 March 2014). "The Cambodian Breakfast". Jimmy Eats World. Archived from the original on 3 October 2020. Retrieved 30 June 2018.
  37. ^ Page Module:Citation/CS1/styles.css has no content.lov, lisa (September 2015). "Congee – Asian Rice Porridge". aorta food.
  38. ^ Page Module:Citation/CS1/styles.css has no content.Larson, Tevy (25 February 2013). "Chicken Rice Congee (Khmer Borbor Sach Mouan)". Tevys Food Blog. blogspot.
  39. ^ Page Module:Citation/CS1/styles.css has no content.Smith, Joanne. "BUILD YOUR OWN Cambodian Chicken Rice Soup". The Family Dinner Project.
  40. ^ a b Page Module:Citation/CS1/styles.css has no content.Kraig, B.; Sen, C.T. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 185. ISBN 978-1-59884-955-4. Retrieved 11 August 2017.
  41. ^ Page Module:Citation/CS1/styles.css has no content.Dalby, A. (2013). The Breakfast Book. EBL-Schweitzer. Reaktion Books. p. 98. ISBN 978-1-78023-121-1. Retrieved 11 August 2017.
  42. ^ Page Module:Citation/CS1/styles.css has no content.Tan, M.G. (2008). Etnis Tionghoa Di Indonesia: Kumpulan Tulisan. Yayasan Obor Indonesia. p. 115. ISBN 978-979-461-689-5. Retrieved 11 August 2017.
  43. ^ Page Module:Citation/CS1/styles.css has no content.indonesiasecretkitchen. "Indonesia Secret Kitchen: Bubur Mengguh recipe". Indonesiasecretkitchen.blogspot.nl. Retrieved 24 November 2012.
  44. ^ Page Module:Citation/CS1/styles.css has no content.Philpott, D. (2016). The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings. Rowman & Littlefield Publishers. p. 444. ISBN 978-1-4422-6804-3. Retrieved 11 August 2017.
  45. ^ Page Module:Citation/CS1/styles.css has no content.Philippines Country Study Guide Volume 1 Strategic Information and Developments. International Business Publications, USA. 2012. p. 111. ISBN 978-1-4387-7532-6. Retrieved 11 August 2017.
  46. ^ Page Module:Citation/CS1/styles.css has no content."The difference between lugaw, goto, and arroz caldo". 13 June 2018.
  47. ^ Page Module:Citation/CS1/styles.css has no content.Aranas, Jennifer M. (2006). Tropical Island Cooking: Traditional Recipes, Contemporary Flavors. Periplus Editions (HK) Ltd. p. 50. ISBN 978-1-4629-1689-4.
  48. ^ a b Page Module:Citation/CS1/styles.css has no content.Lee, S.H. (2016). Chicken and Rice: Fresh and Easy Southeast Asian Recipes From a London Kitchen. Penguin Books Limited. p. 49. ISBN 978-0-241-27877-2. Retrieved 11 August 2017.
  49. ^ Page Module:Citation/CS1/styles.css has no content."Enjoy Teochew porridge with popular dishes" (PDF). Archived from the original (PDF) on 9 October 2016. Retrieved 2 February 2016.
  50. ^ Page Module:Citation/CS1/styles.css has no content.Press, R. (2015). Thai Slow Cooker Cookbook: Classic Thai Favorites Made Simple. Callisto Media Incorporated. p. 75. ISBN 978-1-62315-650-3. Retrieved 11 August 2017.
  51. ^ Page Module:Citation/CS1/styles.css has no content."Jok Prince". Michelin Guide. Archived from the original on 23 March 2018. Retrieved 23 March 2018.
  52. ^ Page Module:Citation/CS1/styles.css has no content.ร้านโจ๊ก ตลาดน้อย เจ๊หมวยเกี้ย ย่านเยาวราช. Chinatownyaowarach (in ไทย).
  53. ^ Page Module:Citation/CS1/styles.css has no content."เจ๊เกียง โจ๊กกองปราบ" อร่อยอุ่นท้อง ได้ตลอด 24 ชั่วโมง. Manager Online (in ไทย). 2 July 2017. Archived from the original on 29 April 2026. Retrieved 23 March 2018.
  54. ^ Page Module:Citation/CS1/styles.css has no content.ครัวคุณต๋อย: ขาหมูต้มถั่ว ร้านข้าวต้มแปลงนาม. Channel 3 (in ไทย). 18 March 2018. Archived from the original on 23 March 2018. Retrieved 23 March 2018.
  55. ^ Page Module:Citation/CS1/styles.css has no content.ร้านข้าวต้ม 3/1. Chinatownyaowarach (in ไทย).
  56. ^ Page Module:Citation/CS1/styles.css has no content.Le, A.; Ashborn, J. (2011). Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon. Globe Pequot Press. p. 46. ISBN 978-0-7627-9949-7. Retrieved 11 August 2017.
  57. ^ Page Module:Citation/CS1/styles.css has no content.Van Giuong, P. (2014). Tuttle Concise Vietnamese Dictionary: Vietnamese-English English-Vietnamese. Tuttle Publishing. p. 33. ISBN 978-1-4629-1417-3. Retrieved 11 August 2017.
  58. ^ Page Module:Citation/CS1/styles.css has no content."Cánh Đồng Hoang quán – một điểm đến thú vị". Kenh14.vn. VC Corp. 1 December 2010. Retrieved 13 October 2013. (Originally in Pháp luật & Xã hội.)
  59. ^ Page Module:Citation/CS1/styles.css has no content.Cameron Stauch (2018). "Grains of Rice - Mixed Mushroom Rice Porridge with Bitter Greens - Cháo Nấm". Vegetarian Viet Nam. W. W. Norton & Company. ISBN 978-0393249347.
  60. ^ Page Module:Citation/CS1/styles.css has no content.Yule, Henry, Sir (1903). Hobson-Jobson: A glossary of colloquial Anglo-Indian words and phrases, and of kindred terms, etymological, historical, geographical and discursive. It is from the Tamil kanjī, 'boilings.']{{cite book}}: CS1 maint: multiple names: authors list (link)
  61. ^ Page Module:Citation/CS1/styles.css has no content.Staff Reporter (19 August 2012). "NATIONAL / TAMIL NADU : Minister moots heritage tourism plan for Jawadu Hills". The Hindu. Retrieved 24 November 2012.
  62. ^ Page Module:Citation/CS1/styles.css has no content.Shonali Muthalaly (11 June 2010). "Life & Style / Food: The Reluctant Gourmet – Back to the basics". The Hindu. Retrieved 24 November 2012.
  63. ^ Page Module:Citation/CS1/styles.css has no content.Syed Muthahar Saqaf (8 April 2012). "NATIONAL / TAMIL NADU: Desi version of porridge sold like hot cakes". The Hindu. Retrieved 24 November 2012.
  64. ^ Page Module:Citation/CS1/styles.css has no content.Anushree Shetty (September 2015). "Ganji". Retrieved 17 March 2023.
  65. ^ Page Module:Citation/CS1/styles.css has no content.udupi-recipes (26 September 2015). "Coconut Milk Rice Porridge, Ganji". Retrieved 16 March 2023.
  66. ^ Page Module:Citation/CS1/styles.css has no content.Gauree Malkarnekar | TNN (16 October 2016). "'Pez' soothes the fever and the brow" (Newspaper article). The Times of India. Retrieved 29 June 2017.{{cite web}}: CS1 maint: multiple names: authors list (link) CS1 maint: numeric names: authors list (link)
  67. ^ Page Module:Citation/CS1/styles.css has no content."Payaru Kanji with Thenga Chammanthi ~ SarasYummyBites". SarasYummyBites. 15 April 2014. Retrieved 11 August 2017.
  68. ^ Page Module:Citation/CS1/styles.css has no content.Singh, K.S.; Menon, T.M.; Tyagi, D.; India, Anthropological Survey of; Kulirani, B.F. (2002). Kerala. People of India. Affiliated East-West Press [for] Anthropological Survey of India. p. 706. ISBN 978-81-85938-99-8. Retrieved 11 August 2017.
  69. ^ Page Module:Citation/CS1/styles.css has no content."5:21 Kimbilavaggo - English". awake.kiev.ua. Archived from the original on 14 June 2016. Retrieved 26 January 2018.
  70. ^ Page Module:Citation/CS1/styles.css has no content.Uragoda, C.G. (2000). Traditions of Sri Lanka: A Selection with a Scientific Background. Vishva Lekha Publishers. p. 259. ISBN 978-955-96843-0-5. Retrieved 11 August 2017.
  71. ^ Page Module:Citation/CS1/styles.css has no content."Appetizing kenda to titillate Royalists' tastebuds". The Island. 11 August 2017. Retrieved 11 August 2017.
  72. ^ Page Module:Citation/CS1/styles.css has no content."Baipen". Lonumedhu. 17 November 2021.

Page Module:Side box/styles.css has no content.Page Template:Sister project/styles.css has no content.

Page Template:Plainlist/styles.css has no content.
Script error: No such module "Sister project logo".
Wikimedia Commons has media related to Congee and Juk.

Page Module:Side box/styles.css has no content.Page Template:Sister project/styles.css has no content.

Page Template:Plainlist/styles.css has no content.
Script error: No such module "Sister project logo".
Look up congee in Wiktionary, the free dictionary.

Page Module:Side box/styles.css has no content.Page Template:Sister project/styles.css has no content.

Page Template:Plainlist/styles.css has no content.
Script error: No such module "Sister project logo".
Wikibooks Cookbook has a recipe/module on Page Template:Plainlist/styles.css has no content.

Lua error in package.lua at line 80: module 'Module:Navbox/configuration' not found. Lua error in package.lua at line 80: module 'Module:Navbox/configuration' not found. Template:Burmese cuisine Template:Cambodian cuisine Lua error in package.lua at line 80: module 'Module:Navbox/configuration' not found. Lua error in package.lua at line 80: module 'Module:Navbox/configuration' not found. Template:Vietnamese cuisine Template:Japanese food and drink Lua error in package.lua at line 80: module 'Module:Authority control/config' not found.

Retrieved from "https://cosmopedia.co/index.php?title=Congee&oldid=14638532"