What To Do With Leftover Rice? Make Congee!

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⏱ TIMESTAMPS:
0:00 How to use Leftover Rice
0:53 What is congee?
1:26 Congee with Leftover Rice
3:01 Kettle & Fire - 20% off
4:12 Chili Garlic Ground Pork
6:28 Taste Test
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Опубликовано:

21 июл 2024

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Комментарии : 554

@Samst0n 2 года назад

Props for always showing and explaining the classic and traditional before showing your own version.

@ambrospike2 2 года назад

Yeah I like seeing both versions

@b1uedestiny 2 года назад

This! I love that Ethan does his research in all his videos

@ticklemehomo1 Год назад

yes traditional orange congee... yum yum.

@turtlezinthesky 2 года назад

I like the way Ethan takes a little moment to confront each bite before he takes it

@theMikeofLife 2 года назад

I like how his tasting is never just one bite. It's all so tasty he eats half of every dish before he remembers to talk to camera

@terry5749 2 года назад

Exactly! He savors the food and allows different bites to bring different layers of the dish to his palate. It absolutely makes me want to try new things because he really seems to like it!

@regulatorjohnson. 2 года назад

thats called "scooping"

@thepurplebox380 2 года назад

In Kerala, we call this Kanjhi, which is what we eat when we have sore throats or a cold. We top it with achar, beef fry, or green lentils. My family's chicken soup 😂.

@joshcheriann 2 года назад

And some moru😅

@ahnafj416 2 года назад

Same in bangladesh but we call it jow

@Dog-lg5ju 2 года назад

@@ahnafj416 That's really interesting, in Vietname we call it Chao. It seems like in Asia there's only a couple names for it and everyone just uses the same ones in their own language just spelled differently

@melaniemagdalene1616 2 года назад

In Tamil Nadu (where I'm from), it's called kanji.

@ahnafj416 2 года назад

@@Dog-lg5ju I love finding the same words in other languages or regions but said differently. I don't know the term is for that. As a Bengali American I can understand some words in many other related languages like Arabic ,Persian, hindi, urdu. It's like the same with English and German. If you listen to some German you can hear some English words that sound weird.

@ahnafj416 2 года назад

One bengali method of using leftover rice is to submerge and soak the leftover cooked rice in water overnight. Now you have panta bhat. You can eat it with anything really.It's meant to be refreshing and cooling especially for the summer time. It also preserves the rice a bit longer without refrigeration. Edit: So I said you can eat it with anything but to give you some ideas. It's typically seasoned with salt to taste and roasted peppers are crushed into it before eating. Then if you want, you can add a curry into it. More drier curries are preferred. Most typical is beef curry. If the gravy has been reduced or dried it's even better. Another option is a bengali delicacy, hilsa fish / ilish mach. It's the National fish and its very fragrant. Any curry fish or fried fish would do fine. You could also add aloo bhorta. Which is like Bengali mashed potatoes.

@dnmurphy48 2 года назад

@@prottoyariyan1461 so are you, learn some manners

@TheApplianceDirect 2 года назад

I'm bengali too but ive never tried this!! sounds AMAZING

@IshikaShanai 2 года назад

Thank you for commenting about this this! I was literally thinking of eating pantha bhat with fried dried red chilies and chingri bhotha during this entire video lol.

@rfnd7747 2 года назад

In Indonesia, rice porridge usually served with shredded chicken and some salty broth (just a spoon or two) and is called bubur ayam. It can be eaten as dinner or breakfast, typically we eat this meal at street vendor.

@hananurra6122 2 года назад

Yes, with many toppings, sliced green onion, fried shallot, fried garlic crackers, fried soybean, and sambal. Such a comfort food!

@tasya_nabila 2 года назад

True. Only made it if I have spare patience for waiting. But I'm curious tho. My mom said uncooked rice gives better porridge taste than leftovers. Yet Ethan made it looks so delicious

@thyrakbrave5712 2 года назад

And Cambodia call it Borbor xD really sound familiar lol

@mzpedro1450 2 года назад

congee is better

@TheCalebthompson633 2 года назад

Enak bubur ayam Bandung :)

@4rtiphi5hal19 2 года назад

My favourite kind of congee is preserved century egg and shredded pork congee, it's a super common type served in a lot of restaurants in hong kong but it's like the perfect comfort food

@DavidLee-df888 2 года назад

I'm the only one in my family who doesn't like century eggs, even my kids love them. Just plain jook with fried dough sticks for me...

@spd_bird 2 года назад

Yes! Always amazing

@RexZShadow 2 года назад

The best, I need to make some for breakfast.

@Weeping-Angel Год назад

Same. For some reason, the ones you buy in Chinatown always taste better than the one my mom makes

@CrystalTW 4 месяца назад

For me, I like eating it with salted duck eggs :)

@michaeleng3682 2 года назад

I used to eat Jook every morning for breakfast in Los Angeles. It was and still is my favorite breakfast. My mom put seasoned ground pork in it and century black eggs in it. Sometimes she put roast duck in it. My caucasian friends were appalled at the thought of Jook. I am glad to see someone like Ethan Chlebowski advocating for it. Times do change and people learn to like other people's food. Watching Ethan advocate for Jook made me watch this video all the way through and I am saving it. Thank you Ethan Chlebowski.

@igloozoo3771 2 года назад

Palms $10 ACYE Buffet in Vegas used to have a Congee station prior to shutdowns in 2020. Now Breakfast Buffet is $25 and no more Congee station...WTF :(

@HireMichaelEverson 2 года назад

You can also do all this with dry rice in an instapot. Sautee setting your veg, add you dry rice (1cup dry rice to 2 quart stock) and put on high pressure for 15 minutes and natural vent. It was a cold winter and I made this a bunch. Hope this helps someone.

@dominiccenteno1233 2 года назад

A Filipino version is what we call lugaw and/or goto. The flavor base is chicken and ginger which is perfect for rainy and sick days. Toppings I personally liked are chicharon, calamansi (lime-like small citrus fruit), fried garlic, boiled egg and tofu. I feel like every country and culture had some variation of this dish, it's easy and fulfilling at the same time.

@meekaa7010 2 года назад

Yes, Arroz caldo.

@soulvalorant 2 года назад

Lugaw is one of my favourite Fillipino dishes and I always make while I'm sick, fried garlic on top adds some great crunch and flavour

@xSunshinex4206 2 года назад

That looks delicious! We use a round rice cooked in milk here in Scandinavia. It is served with cinnamon and sugar, some cook it with a cinnamon stick. It can of course be eaten at all times but it is a staple breakfast around Christmas. The cold leftovers from this rice porridge can be mixed with whipped cream and a bit of vanilla, and served with either a berry sauce or orange wedges. Then it is a dessert.

@tomrogue13 2 года назад

Rice with milk, cinnamon, and sugar is how I've always had rice (from the US). I didn't have fried rice until college

@toadsage 8 месяцев назад

That's what we call rice pudding in the US

@SkyWKing 2 года назад

Chilled congee with honey and diced fruit also makes the best summer dessert. You should try it!

@MTMF.london Год назад

Yeah, but you have to make it with either water or milk, not broth.

@saratakkoush6109 2 года назад

Ethan you are really outdoing yourself with the quality of these videos! I'm so proudd of you!! And I really like the camera on whats cooking while you talk about the sponsor! I've Been here since before the 100k .. and I love seeing how nice your editing is now and how much you're growing ❤️

@EthanChlebowski 2 года назад

Thank you!

@returntohades 2 года назад

As a Konkani, my go-to comfort food when sick is paej made with ukdo tandul (a red rice) served with lime pickles. When I visited Taiwan, the hotel breakfast bar was a congee bar. My favorite topping was pork floss and these spicy crunchy super tiny whole fish (Idk what it was called). We need congee bars in the USA!!!

@Ratchet98 2 года назад

For my lazy and cheap version of this, I cook the rice with a couple chicken bouillon cubes and some garlic and onion powder. Some of the toppings I usually put on after are sriracha, soy sauce, sesame oil, green onion, chili flakes, leftover chicken chopped and stir fried, or la choy crispy noodles

@MTMF.london Год назад

Yeah, I use bouillon cubes too and use the microwave.

@somindaddy 2 года назад

Wow, Ethan spot on. In a short video I think you managed to explain the essence of congee. Using left over rice is a cooking hack I often use (and I suspect many other Asians do). In my opinion using sesame oil from the start makes it lose it's nutty flavor. Sesame oil should be treated as a "finishing" oil (such as evoo). Other than that great job as always!

@stonefacedmedusa5542 2 года назад

I once had mung beans with Conji at a friend’s place and omg. It was Indian style conji and the coconut in the Mung beans really elevated the taste.

@amber9231 Год назад

I tried this and I added finely shredded cabbage and grated ginger in with the rice just to sneak in some extra nutrients. (And the cabbage just dissolves, you don't even notice it at the end). Also, my grocery store was sold out of ground pork so I substituted it with ground beef, and it was so good! I had never heard of Congee before but I really like it now. This video got me researching a bunch of different congee recipes. I like how it doesn't have to be super traditional, and the combinations are endless!

@Wrkncacnter777 2 года назад

I played around with Congee a few years back, I found that adding some pie spices and sweetener to it, and cooking it till all the connective tissues within the rice broke down would allow it to congeal as a starchy gel that tasted like a much more calorie dense pie filling such as pumpkin pie. It didn't concern me, but it was also a vegan and celiac friendly recipe.

@Doublebarreledsimian 2 года назад

Makes sense. We Filipinos actually have a sweet version of Congee called Champorado. It's basically a chocolate rice porridge we eat for breakfast or a snack.

@atinycrow Год назад

@@Doublebarreledsimian Oh cool, I've had a thick drink called almost the same thing at a local taqueria (Champurrado). It's thickened with masa instead of rice. Does Filipino Champorado have spices added to it or is it usually simple chocolate rice pudding?

@Doublebarreledsimian Год назад

@@atinycrow More like a chocolate rice porridge, usually sweetened with condensed milk and paired usually with something salty like a dried fish of some kind. I know it sounds odd, but I did love it as a kid. I haven't had it in quite some time now.

@baysikVIDEOS 2 года назад

Ethan I've been watching you from the very beginning and always appreciate the different cultures you incorporate into your videos. As a kid my grandma would cook Jook and it would always hit the spot on a cold day or whenever you have a sore throat/cold.

@carolinems.2411 2 года назад

Hi, thank you for the interesting video. My Mom is from Thailand, she made something similar to this when we were growing up. When we became adults, we called it hang over soup, now that we have kids they call it grandma eggs. My mom boiled old rice,then just fried eggs really hard, or scrambled, with fish sauce, tomatoes, lime juice, green onions, like a large omelet. Sometimes she serves it with dried or fried beef or pork and pickles ( fermented mustard greens). It is still my very favorite food that she makes.

@RaymondHng 2 года назад

For those that wonder why jook is considered "hangover food", it's what people order at late-night Chinese restaurants after a night of drinking at the bars. They want to eat something that is bland so it won't upset their stomachs.

@Felizq 2 года назад

I love it! Being Asian I really wasn't sure when I first watched the video, but I love to creativity and will definitely try it out one of these days. ''Jok'' is such a cozy home cooked meal and perfect for a winter night or when you are feeling sick! Thanks Ethan!

@chrissaiko2626 2 года назад

In my Country we have common dish for left over rice like that called Champorado and Arozcaldo. Champorado is a like Congee but uses Tablea/Groundup Cocoa beans and looks like chocolate meanwhile, Arozcaldo uses sauteed chicken with aromatics etc. not sure if These are just Filipino version of Congee or it's different but it taste good specially in cold days

@dominiccenteno1233 2 года назад

The best pag maulan 😅

@chrissaiko2626 2 года назад

@@dominiccenteno1233 dito samin parang kape lang din, kahit parang impyerno na paligid champorado/arozcaldo parin bsta trip lmao

@JonCole 2 года назад

arroz caldo is the GOAT! definitely feels derived from congee in some way. would love to see ethan get into filipino food at some point 🤞so many dishes that aren't wildly complicated, have flavor combos that can transfer easily to other dishes

@KL-je9qq 2 года назад

Arroz caldo is literally rice broth in Spanish

@Chinoiserie9839 2 года назад

@@chrissaiko2626 as impyerno talaga. 😂

@soofyansteve3022 2 года назад

YOOO!!! My grandparents are from Cambodia and they made this stuff all the time but called it "moy", I LOVEEEEED this stuff! Always use to just add whatever leftover meat/veggies they had lying around, classic from my childhood!

@Ayo_m3lo 2 года назад

Dude u are the man .. the lessons and history behind every recipe is very unique and sets u apart .. keep up the good work can’t wait to see u with millions of subscribers 💪🏾

@RadicalRumin 2 года назад

My grandmother cooks it in greek yoghurt and milk and tops with fruits. You get a thick sweet and sour rice porridge.

@ImBarryScottCSS 2 года назад

YES. My man said addictive and not addicting, my life is complete. Love you bro.

@TheVaughnillaIce 2 года назад

These types of videos you put out (like the pasta risotto one) are genuinely life changing man. Thank you so much

@goorbarkai4007 2 года назад

Man you've grown to be the finest cooking channel on RU-vid, straight up professional and inspiring. Glad I'm in your audience!

@clydekawanishi7998 2 года назад

Jok or Congee is one of my favorite breakfast and Dim Sum items. Mine home made version is chicken broth, preserved egg, shitake mushrooms and green onions. With Chile oil Oh Usually Chinese version use white pepper. Thank you for the different ideas other than the standard way of cooking Jok.

@Bobohawk42 2 года назад

The evolution and growth in your editing and storytelling skills is noticeable-great job, brother! Excited to try this method.

@juliusfinkas 2 года назад

Haha omg "you think to make fried rice. YEAH FOR THE THOUSANDTH TIME." So relatable, it really made me laugh 😂

@tdsnoopy4558 Год назад

I think this is the best way I've ever used leftover anything in my life, and I'm an active cook. Gained my sub!

@wgv929 2 года назад

I love your channel. The recipes and your presentations are unequaled on RU-vid.

@mikorinnoa3959 2 года назад

When I was a rice person, I just cooked a lot of rice at once, wrapped each portion in plastic wrap and put them in the freezer. Not sure if it's true but I read somewhere that the freezing process will make the rice breaks down a lot faster and you can get the congee consistency in 10-15 mins.

@pannychanman 2 года назад

Man, this takes me back to grandma's cooking. She always served it with a pickled radish omelette, fermented bean curd and some fried dough sticks.

@JosephReference 2 года назад

i finally made a dish before you!! ive been following every single recipe you've released and ive gotten more comfortable with cooking. i've been making congee for the past week and now im moving on to risotto

@MeZmerTized 2 года назад

Really appreciated seeing this video pop up right after I overcooked oodles of rice. It turned out so good!

@tomrogue13 2 года назад

This looks like my type of dish. You can basically take stuff that's already cooked or that doesn't take long to cook and throw it together. It's simple and i like that

@salmohunter4126 2 года назад

Morning Ethan from UK. great channel lovin these easy to follow very tasty recipes , many thanks.

@josiahphillips421 2 года назад

My Popo always made chicken juk. My Chinese was never really that great so I never learned how to make it. This is awesome, definitely gonna make this and share it with my family.

@kentondoeslife 2 года назад

I'm a mixed Chinese-English. Detest congee. Trained as a chef in different kitchens. But despite everything, I will definitely do this!

@xenteko7249 2 года назад

The thing I really like about this channel compared to a lot of other cooking channels I enjoy, is that Ethan actually cooks recipes that are simple enough that I can be bothered to do it myself, while still being delicious.

@connorjohnson3971 2 года назад

Just made it and it was exactly what I needed on a cold day. I grated ginger in with the porridge aromatics and substituted brown sugar and oyster sauce for the hoisin sauce. Oh, and a healthy pinch of MSG in both while they were cooking All that = 🔥 Thank you for the recipe!

@davidkim8127 2 года назад

I spend a bunch of time on YT but rarely comment. I love the amount of research and respect you put into your cooking vids. I also felt like I was learning a "recipe" within a recipe with this one in regards to the pork. Noice! I always look forward to your new vids

@wolfman011000 2 года назад

I added some oyster sauce as well as the hoisin and added an egg which i cooked in the congee pan. Just made a depression broke the egg into just before serving, that ground beef is really good thanks for that. Take care, God bless one and all.

@FRDDPFAL 2 года назад

I think i found the most convenient home cooking channel on YT. Keep the good work man

@petercao5054 2 года назад

MY GO TO always for leftover rice and just when I’m feeling sick or homesick My parents came here from Vietnam so I know it as Cháo. Paying homage in the best way let’s go Ethan amazing.

@Default78334 2 года назад

Congee/zhou is one of the biggest points of contention in my marriage. My wife prefers hers very thin (somewhere in the 1:10-1:12 range) and very bland. I prefer it thicker and with actual flavor in it (though I tend towards oatmeal or grits when I'm in the mood for porridge).

@stevethach3340 2 года назад

I grew up with congee and always avoided it. Excited to have king Chleb show me how to enjoy this

@Doublebarreledsimian 2 года назад

Hey it's Filipino Lugaw! I know it's your version, but other than the carrot and chili oil, it's pretty much our version of congee. Great to see this dish being showcased in a channel like this. Rice porridge is definitely one of the most underrated dishes out there. It's one of the most versatile foods and it's a great winter comfort food. If you're feeling adventurous, try champorado. It's a very different take on congee.

@sablesoft 2 года назад

oh man, i remember eating the plain salted porridge like you show with a topping of gohandesuyo (a salty savory seaweed paste) so good. i want to try making more complex ones but my go to is almost always mixing leftover rice with leftover miso soup

@chrisi8605 2 года назад

I'll be subscribed as long as you continue to use takeout containers in your videos. So relatable.

@fionaxdairy1297 2 года назад

Every time I see your notification of your video my happy time begins, I am so exited to watch till the end.

@lelanacroft 2 года назад

Ethan, I gotta say you're the ONLY person I don't mind watching eat. I'm glad you don't add the eating sounds. LOL Great video. Gonna try.

@ItsAWrap. 2 года назад

So glad you're doing this one, congee's been on my mind for ages

@kin2xyou335 2 года назад

Having lived in East Asia (Taiwan to be exact) for decades, the one thing I'm beginning to find really fascinating about our food is the sheer simplicity of its cooking process. 90% of the home-cooking is basically "throw everything together in a frying pan or a pot, and probably add soy sauce or whatever savory paste that comes in a glass jar from the supermarket", and it nonetheless tastes good all the time

@jhebs Год назад

I just ate and yet my mouth is watering. That looks amazing.

@beirch 2 года назад

Rice porridge is eaten in every Nordic country as well, but we typically make it with milk instead of water. It's sort of a half dinner, half dessert type meal, and is divine with sugar and cinnamon sprinkled on top, and a healthy knob of butter in the middle. I definitely recommend you try it out!

@gosunkugi 2 года назад

I made it this afternoon, had to substitute a few ingredients, chilli flakes for habanero pepper, and minced beef for pork for the topping, but it came out incredible.

@DamageIncorperated86 2 года назад

The pork is really close to Pad Kra Pao minus the basil. I like to make a beef version of that pretty often, putting it over congee sounds like a really good idea for a cold winter day

@worldwide_cruising 2 года назад

*I admire your cooking skills, you always create the most delicious and satisfying meals of all time!* 🥰😊🤤

@Metaflossy 2 года назад

my favorite is mushroom and spam jook, with a ton of ginger and green onion

@ckhuu 2 года назад

Growing up, my dad always toasted the rice in a little bit of shallot oil before cooking it. Give it a try!

@devinbarr3428 2 года назад

Went straight to the store and came back and made this, very tasty.

@bradbradson4543 2 года назад

If you're using fresh rice, you can heat the dry rice directly in a frying pan until the rice splits, allowing for a faster cooking time

@MrRaivokasMagma 2 года назад

We here in Finland rice porridge (riisipuuro), made from short grain rice (sold as "porridge rice", very similar to sushi rice), boiled and simmered in fatty milk. Eaten as a breakfast or lunch, lunch being especially in schools. It's usually served with some berry soup, Christmas times with dried plum soup. One very traditional way is with a knob of butter (to make a "butter eye" when it melts), some sugar and cinnamon.

@jsmitty-du8sn 2 года назад

Just tried it for lunch, and it was killer. Thanks for the recipe!

@huanita 2 года назад

A traditional Chinese combo is congee with some ginger, thin & small pork pieces, and the so-called thousand year egg. Would love to see if a non-Chinese person could appreciate the infamous egg this way.

@yossicordoval742 2 года назад

Just today I opened the fridge to see leftover rice and asked myself do I make fried rice again? (Third time this week) there must be another dish with leftover rice. And I said I would comment on your next video and ask about it and here you are doing it without me even asking. 🙌

@MrChris20912 2 года назад

huh.... so much more simple than I thought it would be! Will need to try this one soon!

@Austinwhite918 2 года назад

Love the beginning of this video!

@alexmentes1348 2 года назад

Curious. The stock/broth that you used and stated that the bones were simmered 14 hours, yet it poured like grocery store broth, i.e. no sign of significant gelatine. When I make my own chicken stock, it's gelatine at room temp

@aryanb3672 2 года назад

This looks great, Ethan. Can't wait to try it.

@michaelchaunz Год назад

The basic congee you can get back in HK and make it at home are similar, this is the most basic one. Some common combination we have are: - soy sauce and chopped coriander (the flavour is amazing together) - soy sauce and pickled mustard - soy sauce and century egg (fermented duck eggs) - soy sauce and shredded dried scallops/ anchovy on top of that you can actually poach pork or chicken very gently, and mix it in, it gives a bit more protein.

@BeanAlex 2 года назад

Love your videos man! Also just a tip, habanero is pronounced without the tilde on the “n”. Jalapeño has but habanero doesn’t. Source: am Mexican. Thank you for all your videos. I’ve taken many recipes and have built up my arsenal of weeknight dinners.

@Default78334 2 года назад

This, the habanero is named after the city of Havana/Habana in Cuba, no ñ.

@lesbianesti 2 года назад

glad someone pointed this out, my Spanish speaking ass was so confused

@Alberttsan 2 года назад

So much respect dude he’s got the wok and the right ingredients. Damn that looks good! Really did it justice.

@Kayvon12321 2 года назад

A similar dish to “Sholeh Zard,” a rice pudding from Iran made with saffron and rose water.

@jefferynordgulen4436 2 года назад

Yup that is a good one, I have to try the added veggies, some fried garlic would be good too.

@ism3r3tl3n 2 года назад

Love your salt holder. Great stuff please never change !

@Nibung 2 года назад

My mom used to make ground pork just like that and it brings back a lot of memories!

@merlecharge6813 7 месяцев назад

Delicious Congee, when we were sick and off our food ,my mother used to make this congee Comfort food 👍👍👍👍👍👍🇬🇧

@user-uq4oh6sv5h Год назад

Freaking thank you for sharing this! This is about the best way I use leftover rice. You do this all the time….use leftovers almost like I do. Thank you.

@richardschneider4775 2 года назад

I have eaten congee in Japan Korea Mexico Vietnam and NYC. I have never seen yellow orange congee. I know the broths are your sponsor cooking with water or vegie broth is fine also. In Japan the toppings are really the deal Dry nori sheets fish flake peanuts small minnow fish certain pickled roots. It is comfort in Mexico I found it easy on the stomach

@jvphilip 2 года назад

You've made the humble"kanji" (aka congee) into something posh! The word "congee" comes from the Tamil word for it, "kanji" which quite simply means "rice starch" or "rice porridge". It's usually made for people who are unwell since it is light on the digestive system. Mum used to add garlic, ginger and/or some black pepper corns every time we were down with a cold. It doesn't need to be made from leftover rice, btw. Sometimes she'd add some curry leaves too. My favourite combo is to have it with some tangy mango or lemon pickle (South Indian) with some crunchy popadams. Enjoy!

@nicholasclarke3147 2 года назад

Yep, that looks like comfort!!

@amokay746 2 года назад

Thank you. Will definitely try this.

@THECAR99 2 года назад

I remember this from the hangover 2 when Stu's Father in law compares him to chok.

@civilbeard 2 года назад

Coming back to say I just made this, and it's delicious! Substituted turkey for the pork. Now I just need to find some of that chili crisp oil...

@TripedalTroductions 2 года назад

Hey Ethan. I'm on a diet right now and experiencing a plateau. You should totally make a video about how you adjust your diet to get over a plateau 🙂

@shadmandem918 2 года назад

You would love Kichuri, which is a South Asian rice porridge with just as many variations as congee. Generally, Kichuri has some mild spices and lentils added to it.

@dust_sucka 2 года назад

The "congee cam" during the sponsor is a nice touch lol

@ThomasSoles 2 года назад

Thanks for making me a better home cook, Ethan!

@derstilleabonnierer 2 года назад

Ethan you cant have open shots like this! Gets us too excited way too quickly :o

@shade9592 2 года назад

Here in the Philippines rice porridges are called lugaw and while there are established, traditional ways of making it, it's common here to kinda mix and match it. There are eateries that either mainly, or only serve lugaw, they're called lugawan, and that's what they do. There are different mix-ins and toppings. One of the most popular toppings is chicharon with fried garlic and chopped green onion.

@heatmiser9925 2 года назад

I haven't had a hug in years maybe this recipe will remind me what it feels like.

@Ktullanyx 2 года назад

I am so happy to see congee from you!! I used to eat congee whenever I was living in Asia and was feeling under the weather. It's so simple to make and it's such a great template for tons of flavor variety.

@ryancrits4004 2 года назад

This tasted better than I had expected

@emmafeatherston6874 2 года назад

You should make a cookbook. I would totally buy it.

@johnnyboi5780 2 года назад

Pretty much every east asian culture has some form of congee. My mother grew up in Hong Kong where their form of rice porridge (jook) is simple, oyster sauce marinated chicken cooked with ginger and rice in chicken stock, no toppings. My fiancee's family is from Kerala where there is several more several more spices added to the congee along with grated coconut, and is topped with dal. We love both of our family's recipes, but often mix and match combinations of the recipes depending on what we have. Always the perfect food for a cold day or when you are under the weather!