Porridge or Congee?
This few days raining, so Me and Hui eating Porridge or Congee as our breakfast before we start our work in the morning. ( ^_^)b
I'm quite confused the different between Porridge or Congee.
so i look in Wikipedia :-
Congee (粥) :-
Congee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation. Despite its many variations, it is always a thick porridge or soup of rice which has usually disintegrated after prolonged cooking in copious water.
To prepare the dish, rice is boiled in large amounts of water until it softens significantly. 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 rice used can either be sticky or regular depending on the country's common practice. Culture also often dictates the way congee is cooked and eaten.
In other Asian cultures, it is also called kanji (Tamil/Malayalam/Tulu/Oriya), ganji (Kannada/Telugu), juk (Cantonese, Korean), cháo (Vietnamese), chok (Thai), kayu (Japanese), lúgaw (Filipino), or jaou (Bengali) which is derived directly from the Chinese character zhou (粥, which means gruel in Mandarin). Zhou is also called xifan in some Chinese provinces.
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.[citation needed] It is often considered particularly suitable for the sick as a mild, easily digestible food.
Porridge :-
Porridge (also spelt porage, parritch, etc.[1]) is a dish made by boiling oats (rolled, crushed, or steel cut) or other cereal meals in water, milk, or both. It is usually served hot in a bowl or dish. Other grains or legumes may be used, although dishes prepared with other ingredients are often referred to by other names, such as polenta or grits.
Oat and semolina porridge are the most popular varieties in many countries. In addition to oats, cereal meals used for porridge include rice, wheat, barley, and corn. Legumes such as peasemeal can also be used to make porridge. Gruel is similar to porridge but is much more like a drink; it has a very thin consistency and is made with water. It was served in Victorian workhouses as a standard meal.[citation needed]
Porridge was a traditional food in much of Northern Europe and Russia. Barley was a common grain used, though other grains and yellow peas could be used, depending on local conditions. It was primarily a savory dish, with a variety of meats, root crops, vegetables, and herbs added for flavor. Porridge could be cooked in a large metal kettle over hot coals, or heated in a cheaper earthenware container by adding hot stones until boiling hot. Until leavened bread and baking ovens became commonplace in Europe, porridge was a typical means of preparing cereal crops for the table. It was also commonly used as prison food for inmates in the UK prison system and so "doing porridge" became a slang term for a sentence in prison.
In many modern cultures, porridge is eaten as a breakfast dish, often with the addition of salt, butter, sugar, milk or cream, depending on regional preferences. In the English-speaking Caribbean islands it is common to add cinnamon, nutmeg, brown sugar and almond essence to the oats, water and milk. Some manufacturers of breakfast cereal, such as Scott's Porage Oats, sell ready-made versions. Porridge is one of the easiest ways to digest grains or legumes, and is used traditionally in many cultures as a food to nurse the sick back to health. It is also commonly eaten by athletes in training.[citation needed]
erm... i the end i think .. the dish i eat is call Congee (粥) if not mistaken
sorry, the word is in english ∠(*￣ ￣)
申し訳ありません、という言葉は英語です ∠(*￣ ￣)
I'm quite confused the different between Porridge or Congee.
so i look in Wikipedia :-
Congee (粥) :-
Congee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation. Despite its many variations, it is always a thick porridge or soup of rice which has usually disintegrated after prolonged cooking in copious water.
To prepare the dish, rice is boiled in large amounts of water until it softens significantly. 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 rice used can either be sticky or regular depending on the country's common practice. Culture also often dictates the way congee is cooked and eaten.
In other Asian cultures, it is also called kanji (Tamil/Malayalam/Tulu/Oriya), ganji (Kannada/Telugu), juk (Cantonese, Korean), cháo (Vietnamese), chok (Thai), kayu (Japanese), lúgaw (Filipino), or jaou (Bengali) which is derived directly from the Chinese character zhou (粥, which means gruel in Mandarin). Zhou is also called xifan in some Chinese provinces.
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.[citation needed] It is often considered particularly suitable for the sick as a mild, easily digestible food.
Porridge :-
Porridge (also spelt porage, parritch, etc.[1]) is a dish made by boiling oats (rolled, crushed, or steel cut) or other cereal meals in water, milk, or both. It is usually served hot in a bowl or dish. Other grains or legumes may be used, although dishes prepared with other ingredients are often referred to by other names, such as polenta or grits.
Oat and semolina porridge are the most popular varieties in many countries. In addition to oats, cereal meals used for porridge include rice, wheat, barley, and corn. Legumes such as peasemeal can also be used to make porridge. Gruel is similar to porridge but is much more like a drink; it has a very thin consistency and is made with water. It was served in Victorian workhouses as a standard meal.[citation needed]
Porridge was a traditional food in much of Northern Europe and Russia. Barley was a common grain used, though other grains and yellow peas could be used, depending on local conditions. It was primarily a savory dish, with a variety of meats, root crops, vegetables, and herbs added for flavor. Porridge could be cooked in a large metal kettle over hot coals, or heated in a cheaper earthenware container by adding hot stones until boiling hot. Until leavened bread and baking ovens became commonplace in Europe, porridge was a typical means of preparing cereal crops for the table. It was also commonly used as prison food for inmates in the UK prison system and so "doing porridge" became a slang term for a sentence in prison.
In many modern cultures, porridge is eaten as a breakfast dish, often with the addition of salt, butter, sugar, milk or cream, depending on regional preferences. In the English-speaking Caribbean islands it is common to add cinnamon, nutmeg, brown sugar and almond essence to the oats, water and milk. Some manufacturers of breakfast cereal, such as Scott's Porage Oats, sell ready-made versions. Porridge is one of the easiest ways to digest grains or legumes, and is used traditionally in many cultures as a food to nurse the sick back to health. It is also commonly eaten by athletes in training.[citation needed]
erm... i the end i think .. the dish i eat is call Congee (粥) if not mistaken
sorry, the word is in english ∠(*￣ ￣)
申し訳ありません、という言葉は英語です ∠(*￣ ￣)
