Congee

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Congee

Postby mathsparks » Fri Apr 23, 2010 3:38 pm

:? Is this how to spell chok (cantonese for porridge)..not refering to teochew porridge..but the thicker type.

The stall we used to buy from at a kopitiam at junction of everitt rd/joo chiat place is no longer there. They served excellent pork/fish chok.

The porridge at 126 is nice too but I've noticed it turns watery if you dont consume it straightaway.

Anyone knows where I can get delicious pork porridge (with liver, of course)?
Last edited by mathsparks on Fri Apr 23, 2010 9:01 pm, edited 1 time in total.

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Postby Guest » Fri Apr 23, 2010 3:44 pm

You mean Congee?

Porridge to me is the teochew porridge(can still see rice grain type) or the ang mo porridge(cereal)

The thick "congee" is the Cantonese style of "porridge".
I usually don't eat this outside except for tim sum at Crystal Jade and Xin Wang. Prefer to cook such congee at home.

But teochew porridge which needs many dishes to go with, I typically go to the Havelock place in the night for such porridge.
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Postby mathsparks » Fri Apr 23, 2010 3:57 pm

yes, ks2me. congee, but its pronounced chok right? the ones at crystal jade are nice but I'm just wondering if any kopitiam or food centres have them.

just curious, wat kind of rice to you use to cook congee?

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Postby sakura_2009 » Fri Apr 23, 2010 4:07 pm

mathsparks wrote:yes, ks2me. congee, but its pronounced chok right? the ones at crystal jade are nice but I'm just wondering if any kopitiam or food centres have them.

just curious, wat kind of rice to you use to cook congee?


珍珠米 (pearl rice)

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Postby mathsparks » Fri Apr 23, 2010 4:10 pm

thanks sakura. pearl rice is available at ntuc? never notice before. only know got pearl barley. :?

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Postby Guest » Fri Apr 23, 2010 4:11 pm

mathsparks wrote:yes, ks2me. congee, but its pronounced chok right? the ones at crystal jade are nice but I'm just wondering if any kopitiam or food centres have them.

just curious, wat kind of rice to you use to cook congee?


Yes "chok" is correct or jhok.

If you use normal rice, you add glutinous rice.

If you use calrose rice, you can use on its own but add more water and less rice grains because it can become too thick.

Yes now I remember the famous one... At Maxwell market, long long queue, they sell congee of all sorts.
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Postby sakura_2009 » Fri Apr 23, 2010 4:33 pm

mathsparks wrote:thanks sakura. pearl rice is available at ntuc? never notice before. only know got pearl barley. :?


Errr, my MIL used to buy it at a provision store and cook porridge for my DS when he's a baby, she tells me its pearl rice :? ... but it actually looks like calrose rice to me though - short and round grain...

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Postby Guest » Fri Apr 23, 2010 4:47 pm

Aiyo, this discussion about chok before dinner time is making me Image hungry and :drool: now!
Last edited by Guest on Fri Apr 23, 2010 5:02 pm, edited 1 time in total.
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Postby tankee » Fri Apr 23, 2010 4:58 pm

ks2me wrote:...., I typically go to the Havelock place in the night for such porridge.


I used to go there too but stopped since a couple of years back. The standard seemed to have dropped then.

How is it now?

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Postby Guest » Fri Apr 23, 2010 5:03 pm

tankee wrote:
ks2me wrote:...., I typically go to the Havelock place in the night for such porridge.


I used to go there too but stopped since a couple of years back. The standard seemed to have dropped then.

How is it now?


You ask me ah? I also have lesser night life now all spent in KSP already........so I don't know the latest. :lol:

I only remember the last time I went there I met Ann Kok in person...so it is a place maybe you can get to see some local stars? :lol:
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