porridge does not have a good reputation. You eat porridge as a child and later, if you are unlucky, in case of illness or old teeth. However, I highly recommend a
porridge does not have a good reputation. You eat porridge as a child and later, if you are unlucky, in case of illness or old teeth. However, I highly recommend the rice porridge, cards called Congee can be found on Chinese cuisine, speaking Kondschi. He deserves to be known, for attention: He makes you rich. The dish is popular from Japan, China and Southeast Asia to India. And since it’s been that way for thousands of years, there must be something to it.
I like to make Congee, because it goes to my heart, I sigh while eating. Zuherzen in-depth is based on the fact that the body absorbs the carbohydrates dissolved in the rice porridge without resistance. And even if the porridge itself is bland, but with limited funds, put on makeup.
An obstacle in our field: We need sticky rice. Glutinous rice belongs to cereals, like starchy to waxy potatoes – there are two worlds. Grain rice (eg basmati) is not suitable, because even if completely overcooked, it does not have the desired slippery-quillerige nature (I tried).
sticky rice is distributed abroad, on the packaging it can also be called Sticky rice or Glutinous rice (even if it does not contain wheat gluten), Kleefrijst (in Dutch stores) or Riz gluant (in French-speaking countries). City dwellers get it at the Asia Store, rural dwellers get it by post or online.
Pho, Bun and coffee: what you should. Vietnamese full screen
Phở – traditional soup
order Phở is a soup of Vietnamese cuisine. It is actually considered the national dish of Vietnam. It is served in a bowl and contains, apart from a strong clear broth, usually beef bones, rice noodles and thinly sliced beef. The meat is in the Phở stock. It is seasoned with aromatic soup with onion, mint, coriander, chili, lime slices and fish sauce. In South Vietnam, basil and mung bean sprouts are also given.
It is traditionally served for breakfast, but is also sold at any other time of the day.
© A dish of only two ingredients
The preparation is very simple. I put 1 cup of glutinous rice (weight 130 g, volume 150 ml) in a pot, add twelve times the amount of water, boil for a short time, turn off the heat and put the lid on so that the steam can escape and release the springs. How long is it? It’s almost an hour anyway, at least two. Because the rice melts over time anyway, cloudy, shiny total, I don’t need to store it. It’s easy.
I met Congee while in Vancouver for eleven dollars an hour at police headquarters polishing polished brass on the night shift (in North America and sovereign buildings flaunt brass – government signs, doors and stair railings are a daily thing, or more better, at night, to high brightness). Lunch for me was around two o’clock in the morning, and in the nightlife of the nearby Chinatown, where I ate, Congee was fashionable. Safirbet At that time I was still making soups with noodles, I was a bit suspicious of porridge. But as I attended Vancouver again in 2014, I discovered Chinese Congee on the map and ordered it out of curiosity.
To my surprise, it was a total fad: basically, nothing but goo in my cup, and it was also unsalted. Equally surprising, however, the clear fish sauce, a few mushrooms added to it with the tiniest petitesse to give it flavor (some leeks or a bit of chili), rice porridge with Addition to light – the food was immediately strangely interesting. In Vancouver, I ate a whole bowl empty, to be tired without things – to stay full for hours.
The joy of saving seeds
This is certainly one of the reasons for the enormous and eternal popularity of the court. It’s filling, long-lasting, and costs next to nothing. Therefore, Congee makes you rich! According to Henry Ford’s saying, namely, you don’t get rich by the money you earn, but by what you spend. With Congee, you live insanely economically. That should attract a company of bargain hunters and chintzys, whose austerity is seen as cool but comfortable.
How cheap you can eat with Congee has long been attributed to the following: 1 kilogram of glutinous rice costs about 3 euros (a 20 kilogram bag, by the way, 50 euros). 12 parts water to 1 part rice seems impossible at first to many, but it’s true and proves how insane the water absorption capacity of sticky rice is. From 1 bowl of rice, weighing 130 g worth 40 cents using 12 x 150 ml of water, 1.8 liters of Congee. Feeds four people! But why calculate?
We think briefly. The world is more and more full of lunatics? It’s you. It’s not out of the question that dark hackers cut off the power to urban areas and our freezer melts the rest? It’s not. Could it hurt to provide an unlikely but not impossible emergency with indestructible food? It can’t hurt, no. This is not Preppertum, this is healthy skepticism combined with common sense and concern.
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How reassuring: A bag of rice, a few cases of still water, a camping stove and a few canisters of gas in the basement, and we defy any crisis.
but now for the taste. I advise, do Chinese and do not add salt to the rice. Rice tastes the same. And 1-2 teaspoons of clear fish sauce (see below) over the porridge, a little firework drip for the papillae. A little chives or green coriander, in addition to amazingness, also rings of fresh chili pepper.
You can. when you cook rice also, ginger squeezed root, white of 1 spring onion and 1 chicken drumstick mitgaren, ginger and discard, meat thigh zerzupfen and back to rice porridge and minced green onion! Cold or hot smoked “stremel” salmon cut into strips is a real charm, as are a couple of colorful cubes of Swiss chard as stalks.
in front of them the Chinese? A Scottish porridge-like food, their Congee is made from oats and is called Porridge. Polenta exists in Italy too. Have you ever heard of this?
Date Updated: November 10, 2018, 8:02 a.m