Teochew Moey (Teochew Rice Porridge)
Teochew Moey or Teochew Rice Porridge is a meal rarely talked about outside of the Teochew and Hokkien (Fujianese) communities although it forms a large part of their everyday food. The meal consists of plain rice porridge or congee eaten with an array of dishes and condiments. It is very versatile and is served throughout [...]
I first encountered turkey congee after last year’s Thanksgiving while doing blog visitation. Previous to that I had never thought of using left-over turkey in a Chinese dish such as this. There are many versions in the blogosphere and to join the crowd, I came up with my own take on this popular breakfast dish.
I am really excited to tell you today that I have been featured over at House of Annie as the October Top Commenter. Nate and Annie came up with this wonderful idea of showing appreciation to their regular visitors by featuring them each month. That’s a really cool idea! You can read about the fun [...]
Continue reading about Top Commenter, Chinese Comfort Food, and Award
Okayu is known as rice porridge or congee and is usually eaten for breakfast in Japan. A lot of times, a plain white rice porridge is eaten with tsukemono (preserved vegetables), soy sauce, and sesame seeds. Zakkokumai (mixed grain) is becoming increasingly popular and may include brown rice, red rice, black rice, millet, amaranth, quinoa, [...]
Rice porridge or congee is Asian comfort food that can be easily prepared. In the winter, it’s thick consistency rivals cream soups to provide instant gratification all in one bowl. It can be eaten by itself with just soy sauce and pickles but on most occasions, a meat is added to enhance its flavor. Ro-Ri’s [...]
Continue reading about Minced Pork and Dried Scallop Porridge (congee)
