Hmm...isn't tang jai jouk sort of like seafood porridge? I can only recall it being served in HK, and yeah, it was good. Fish, squid, cuttlefish and other good stuff...mmm...missing it
the one my mom makes mixed with a little pork and some preserved duck eggs. i love it when she makes it where the rice is just a little mushy with a little rice water. however, there are times when its more rice water then rice...thats when its not so great. =(
The second option, I kinda like it a little thick, a little watery... I REAAALLLY want to try the Korean style pumpkin/butternut squash Congee. I see it all the time on food channels on TVB. Dim Sum congee, as i call it- fish slices or those preservd eggs are nice. I always find dim sum congee so salty though, or maybe its just the restaurant......anyhoo, i cant understand it when you need to put THAT much salt in. YEUCH. My Mum cooks congee and chucks gammon joint in it and its the yummiest thing ever. I only ever eat congee when I am/someone else in the family is sick though.
On a cold morning, the hell with cornflakes and fruit bars. Give me my hot bowl of Congee with You tiao / Yau Char Kwai and I'm good for the day.
i like the creamy one, usually i put fish fillets and scallops into the congee with a lot of green onions, yum yum!
I like the plain congee, just put the rice into the hot water and boil about 10 minutes. Teow Chew porridge. Then have it with other sides dishes. Very healthly.
Congee, better cooked half melt, vitamin inside the rice wouldn't go away. It is good for the people who didn't fell well or good for the baby.
