People mostly know about the Cantonese style of congee (broken rice, a little gooey, heavily seasoned).
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@skinnylatte ooo this Hokkien porridge sounds amazing. Any pointers? Congee is absolute comfort food.
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@skinnylatte How many styles of porridge are there?
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@petrillic very simple: https://www.malaysianchinesekitchen.com/sweet-potato-congee/
you can mix up both recipes to get the kind of thing my grandma might have made. not a ton of info about this in english online sadlt
https://thewoksoflife.com/multigrain-congee/ (this is northern style i think, a little sweeter. just make it savory instead)
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@eviltofu hundreds! incl korean and japanese and central asian and many other styles as well
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@skinnylatte thank you. Weekend meal.
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@petrillic i think we use more purple grains and black rice and stuff like that, than different types of wheat or wheat-like grains
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@petrillic i love eating that style with sweet potato leaves
Sambal Sweet Potato Leaf Recipe | Noob Cook Recipes
Fast, cheap and authentic local recipe for "zichar"-style sambal sweet potato leaf. This stir-fry is hot, spicy and savoury. So good with rice!
Noob Cook Recipes (noobcook.com)
poverty food, but extremely tasty at that
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@skinnylatte I have a few of those rices and probably toss in some barley because I love the chew. Less so farro and such, which I love but…
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The Cleaver Quarterlyreplied to Adrianna Tan last edited by
@skinnylatte Your post reminded me of my trip to Chaozhou back in 2018, specifically, this congee with fish balls, fish cake, and shrimp. Just a big bowl of comfort.
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Adrianna Tanreplied to The Cleaver Quarterly last edited by
@thecleaverquarterly oh wow! I need to go to Chaozhou
