The English form may have arrived in the language via Portuguese traders. The food may have its origins attributed to Koozh ,a porridge made of millet ,that was often the staple dish of the ancient Tamil people. In East Asia during ancient times, people named the thick congee chan, the watery one chi or mi.
The English form may have arrived in the language via Portuguese traders. The food may have its origins attributed to Koozha porridge made of millet ,that was often the staple dish of the ancient Tamil people. In East Asia during ancient times, people named the thick congee chan, the watery one chi or mi.
Congee is one of the traditional Chinese foods and has thousands of years of history in China. The Book of Zhou says "Emperor Huangdi was first to cook congee with millet", which may be the earliest record of congee. Congee can be made in a pot or in a rice cooker.
Some rice cookers have a "congee" setting, allowing it to be cooked overnight. The type of rice used can be either short- or long-grain, depending on what is available and regional cultural influences.
Culture also often dictates the way congee is cooked and eaten. In some cultures, congee is eaten primarily as a breakfast food or late supper; in others, it is eaten as a substitute for rice at other meals. It is often considered particularly suitable for the sick as a mild, easily digestible food.
It is very thin and plain porridgeoften made with just rice and water, but sometimes with chicken or pork stock buko pie business plan served with a simple garnish of chopped spring onions and crispy fried onions.
As in other Asian countries, rice congee is considered food for the unwell. For example, to make Cantonese congee, white rice is boiled in many times its weight of water for a long time until the rice breaks down and becomes a fairly thick, white porridge.
Congee is often eaten with zhacaisalted duck eggslettuce and dace Cirrhinus chinensis — Chinese mud carp paste, bamboo shootsyoutiaorousongpickled tofuwheat glutenwith other condimentsmeat or century eggs.
Other seasonings, such as white pepper and soy saucemay be added.
Grilled fish may be mixed in to provide a different texture. Congee is often eaten with fried bread sticks known as youtiao. Congee with youtiao is commonly eaten as breakfast in many areas in China.
Congee can be left watery, or can be drained so it has a texture similar to Western oatmeal porridge.
Congee can also be made from brown ricealthough this is less common and takes longer to cook. Besides being an everyday meal, congee is considered to be food therapy for the unwell. Ingredients can be determined by their supposed therapeutic value as well as flavor.
The origin of congee is unknown, but from many historical accounts, it was usually served during times of famine, or when numerous patrons visited the temples,[ citation needed ] as a way to stretch the rice supply to feed more people.
In China, congee has also been used to feed young infants. However, the congee is not seasoned with salt or any other flavoring. Often it is mixed with steamed and deboned fish.
Congee made from other grains, such as cornmeal, millet, barley, and sorghum, are common in the north of China[ citation needed ] where rice does not grow as well as other grains suited for a colder climate. Multigrain congee mixes are sold in the health food sections of Chinese supermarkets.
Congee with mung beans is usually eaten with sugar, like red bean congee. Usually eaten during cold seasons or when someone is sick. Once the bobar is finished just like regular bobar, a variety of toppings can be added to enhance the taste such as, bean sprout, green onions, cilantro, pepper, along with the dried fish and chhakhvay on the side.
Sweet potato is often added for taste. India[ edit ] In Tamil Nadua plain rice porridge, or the thick supernatant water from overcooked rice, is known as kanji. Kanji or Congee is also prepared with different grains available in different parts of Tamil Nadufor example minor millet or pearl millet,   finger millet,  broken wheat, maize.Are you wondering what businesses can be started from P to P3,?
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Chinese rice congee with rousong and zha cai (coriander in side bowl). 62 reviews of Gwenie's Pastries "Found this Filipino bakery on Yelp on my way to visit DC.
So glad to have been able to taste their ube desserts. They were as good as everyone said on Yelp. You'll miss out if you don't try at least once.. Congee or conjee (/ ˈ k ɒ n dʒ i /) is a type of rice porridge or gruel popular in many Asian countries, especially East kaja-net.com eaten as plain rice congee, it is most often served with side dishes.
When additional ingredients such as meat, fish, and flavorings are added while preparing the congee, it is most often served as a meal on its own, especially for persons who are ill. Online shopping from a great selection at Grocery & Gourmet Food Store.