Comments on: Winter Warmer - Congee

By: Not Quite Nigella

Not Quite Nigella — Thu, 03 Jul 2008 07:33:29 +0000

Hi Maria-I never thought of it that way, I suppose it is gluey in texture but I don’t think it would be any worse than rice for your digestive system

To be honest, I’ve never ordered this much at restaurants. To me, there are always dumplings to be eaten and it fills me up too much But this recipe is much better than any home made congee I’ve ever had

By: Maria

Maria — Mon, 30 Jun 2008 15:05:47 +0000

Hi Lorraine!

Though I’ve been fascinated with Congee for a while now (only learning what it was earlier this year), I’d be concerned about how it would affect my digestive system! It looks so glutinous and like a potion to clog up my bowels.. rice can do that, not just to me but to others also I’ve been told. Being so starchy I’d be concerned about getting indigestion from it too. Of course I’ll have to try it one day.. I *am* curious.

Does this recipe taste like Congee you’ve eaten out at restaurants? It looks like appetising peasant-style food.. which is why I’m reading how ‘comforting’ it is to eat I guess!

By: Not Quite Nigella

Not Quite Nigella — Fri, 20 Jun 2008 13:28:35 +0000

Hi jfox - Pork floss is a great idea! I really must try a century egg Cool, the recipes are fantastic, if only I could have given a prize to everyone!

By: jfox

jfox — Thu, 19 Jun 2008 21:01:35 +0000

congee is a subject dear to my heart =) we also like to add some pork floss on top. i agree with jenny, the century egg version is great too!

ps: claire introduced me to your blog via your banana bread round up. i’ve only just discovered bb and look fwd to trying a few variations!

By: Not Quite Nigella

Not Quite Nigella — Wed, 18 Jun 2008 10:36:24 +0000

Hi Y-I can’t help but pile mine with stuff. I think I like variety. This recipe however could stand up to very few ingredients as the stock gives it a good flavour. Previously, I only have had plain congee without stock.

By: Y

Tue, 17 Jun 2008 22:19:33 +0000

I love congee. Whenever my mom makes it, it’s with the bare minimum of stuff. Maybe one or two bits of diced carrot, some salty dried fish, a sprinkling of mince. Just the way I like it I love your array of condiments though - very impressive!

By: Not Quite Nigella

Not Quite Nigella — Tue, 17 Jun 2008 12:04:19 +0000

Hi lili-Mmm that sounds like a great combination. I’ve never thought of using lime in the sauce. I think I was unlucky with the fried breadsticks, I usually see them everywhere-except on that night

Hi grace-I know, it’s strange and I’m envying all of your lovely fruit and summer weather!

Hi Jenny-I love chicken’s feet but don’t think I’ve tried century egg. I wish I had some of that right about now

Hi tian-Oooh really? Other fried stuff? I wish I was closer to Cabramatta, I bet there are loads of really cool and interesting foods there.

By: tian

tian — Mon, 16 Jun 2008 21:38:31 +0000

hehe chicken soup of asia

lorraine, if you head down to cabramatta, you’ll also get other types of deep fried stuff, they’re of the same family with the sticks

By: Jenny

Jenny — Mon, 16 Jun 2008 12:26:23 +0000

Congee, to me, is THE ultimate comfort food
Funnily enough, I had congee at home today as well -might be a bit on the strange side for some, but I love to eat century egg congee with chicken feet (in black bean sauce)! If you haven’t already tried it, I highly recommend it (of course with the fried dough sticks as well)!

By: grace

grace — Mon, 16 Jun 2008 11:17:44 +0000

i just can’t wrap my brain around the fact that it’s winter where you live! i really need to travel more.
meanwhile, this is an interesting recipe and i’m definitely itching for a taste!