Porridge or konya ( ) is a type of rice porridge or porridge popular in many Asian countries, especially East Asia. 'Kanji' is an alternative word spelling, and is a preferred spelling in certain countries such as Sri Lanka. When eaten as regular rice porridge, it is most often served with a side dish. When additional ingredients, such as meat, fish, and flavorings, are added when preparing the porridge, it is often served as a meal alone, especially for the sick. The name for porridge is as varied as the preparation style. Despite the many variations, usually a thick pulp of rice is largely destroyed after long cooking in water.
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Origins
In ancient times, people named thick congee chan , watery chi or mi . The porridge characteristics are easy to digest and very easy to cook. Congee is one of the traditional Chinese food and has thousands of years of history in China. The Book of Zhou says "Emperor Huangdi first cooks porridge with millet", which is probably the earliest record of porridge.
The word porridge comes from the Tamil language ????? ( kanji ), which stands out the food of the ancient Tamil people. The English form may have arrived in the language through Portuguese. In other Asian cultures, it is also called hsan pyok (Burma), kanji (Tamil/Tulu), ka? Hji (Malayalam), ganji (Kannada/Telugu), baw baw (Khmer), juk (Hakka, Canton, Korea ), muay (Hokkien and Teochew), zh? U (Chinese), chÃÆ'¡o (Vietnamese), deythuk (Tibet), chok or khao tom (Thai), wood (Japanese), lÃÆ'ºgaw (Tagalog), Porridge or kanji (Language Indonesian and Malay), jaulo (Nepali) or jaou (Bengali), derived directly from Chinese characters ? ( zh? u , meaning porridge), canja (Portuguese).
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To prepare the dish, the rice is boiled in large amounts of water until it softens significantly. Porridge can be made in a saucepan or in a rice cooker. Some rice cookers have a "porridge" arrangement, which allows it to be cooked overnight. The type of rice used can be either short or long grain, depending on what is available and the influence of regional culture. Culture also often determines the way the porridge is cooked and eaten.
In some cultures, porridge is eaten primarily as a breakfast or dinner meal; In others, it is eaten as a substitute for rice in other foods. It is often considered very suitable for sick people as a snack, easy to digest.
By country
Burmese
In Burma (now called Myanmar), rice porridge is called ???????? hsan byok [s? ÃÆ' mbjo ??] , literally "boiled rice". It is a very thin and plain mush, often made only with rice and water, but sometimes with chicken or pork broth and served with a simple ornament of chopped onion and crispy fried onions. As in other Asian countries, rice porridge is considered a food for the unhealthy.
China
While porridge is a staple breakfast dish in China, it is called porridge only in Guangdong, and is known by other local names such as bÃÆ'¡i zh? U (literally "white mush") in Central and North China.
Chinese congees (Mandarin: ? ; pinyin: zh? U ; Canton Yale : juk1 ; jyutping zuk 1 ) varies by region. For example, to make Cantonese porridge, white rice is boiled in many times the water weight for a long time until the rice is broken and into a thick enough white slurry (Pinyin: bÃÆ'¡izh? U ). Porridge made in other areas may use different types of rice with different amounts of water, resulting in a mixture of different consistencies.
Porridge is often eaten with zhacai , salted duck eggs, lettuce and dace ( Cirrhinus chinensis - Chinese mud goldfish), bamboo shoots, youtiao , rousong , pickled tofu, wheat gluten, with other spices, meat or eggs of the century.
Other spices, such as white pepper and soy sauce, may be added. Grilled fish can be mixed to give different textures.
Porridge is often eaten with fried bread known as youtiao. Porridge with youtiao is usually eaten as breakfast in many areas of China. The slurry may be left aqueous, or it can be dried so that it has a texture similar to Western oatmeal porridge. Porridge can also be made from brown rice, although this is less common and takes longer to cook.
In addition to the daily diet, porridge is considered a food therapy for the less healthy. The ingredients can be determined by the therapeutic value they expect and taste.
The origin of the slurry is unknown, but from many historical records, it is usually served during times of famine, or when many visitors visit the temple, as a way to stretch rice supplies to feed more people.
In China, porridge has also been used to feed young infants. However, the porridge is not flavored with salt or other spices. Often mixed with steamed fish and debon.
Porridge made from other grains, such as corn flour, millet, barley, and sorghum, is common in northern China where rice is not grown and other grains are suitable for colder climates. Mixed multigrain blends are sold in the health food section of Chinese supermarkets. Green bean porridge is usually eaten with sugar, like red bean porridge.
Taiwan
In Taiwan, the porridge is prepared in the same way as in Fujian Province, China, and consists of rice and water, with some other ingredients. Sweet potatoes are often added for flavor, and eggs are sometimes struck into it to thicken it into mush. Like most Chinese styles, porridge is often served to the sick and those who have trouble chewing. A variety of side dishes are often served with porridge, too.
India
In Tamil Nadu, ordinary rice porridge, or thickly supernatant water from overcooked rice, is known as kanji . Kanji or Porridge is also prepared with different grains available in various parts of Tamil Nadu, eg small millet or millet pearl, millet finger, broken grain, corn. The Kerala people also call this preparation of rice in a watery state of kanji , and it is eaten as porridge with green beans or chutneys. Kanji prepared with rice or yeast . Nuts and spices are added to kanji depending on economic status or health requirements. Rice kanji is prepared by boiling large quantities of water. For this preparation, milk and sugar (usually jaggery ) or curd (yogurt) and salt are added. kanji yeast is prepared by drying yeast yeast in the shade, and then grinding it into fine powder. This powder is added to the water and cooked. Milk and brown sugar are added to the preparation of this mature flavor. Yeast kanji can be given to babies after six months. Other kanji preparations use evangelism (sago in English, sabudana in Hindi) in kanji . Sago is roasted dry and powdered with/without sugar. Sago powder boiled in water until cooked. It is eaten by all ages from adults to infants as young as three months.
In the Konkan region of India, Kanji, also known as Pez, is a home remedy to treat fever because it is easily digested. Agriculture and the community of manual workers in the same area on the other hand consume pez daily in the morning as a source of energy. Variant dishes include nacheschi pez (grab) made with yeast and rice grains, athwal or metheachi pez are sweet versions made with rice, Fenugreek seeds and jaggery, which are usually served to nursing mothers. Rice here usually consists of boiled varieties and is often accompanied by dried fish, vegetables or pickles.
In the state of Kerala, Kanji is considered the main course especially for dinner by the majority. These are usually taken with grilled coconut chutney, throwing Moong dal known as Payar and Pappadam (lentil crackers) roast. The royal family and the rich usually have a special Kanji type called Palkanji (Milk Powder) where milk is replaced with water. During the Malayalam month of Karkkidakam, kanji drugs are made using Ayurvedic herbs, milk and jaggery. Karkkidakam is known as the moon of disease since the monsoon begins when Karkkidakam. Karikkidaka Kanji is eaten to promote the immune system.
Poor households in Kerala are used to cook back the rest of the rice and all the leftovers into water Porridge and take as a mixed mash dish known as Pazhamkanji (Old Congee).
Pazhamkanji means old congee (the rest of the previous day). It should not be eaten by the poor, it does not need to be heated with the rest of the curry.
According to Indian writer Madhur Jaffrey, the kanji is, or comes from, the Tamil word for "poached" - which refers to the porridge and also to the water where the rice has been cooked.
Muslims from southern India especially Tamil Muslims, Mappila and Beary prepare a special porridge during Ramadan called "nombu kanji" literally "pulp of the fast." It is prepared by adding spices such as turmeric, dried ginger, pepper, onion, and coconut pasta to the porridge. Sometimes fenugreek seeds are added to it to enhance the taste.
In the districts of Goa, Udupi and Mangalore, people usually eat ganji rice in various ways made by Kannada, Tulu-speaking or Konkani-speaking people in and around Udupi and Mangalore (Karnataka, South India ). There, the parboiled rice ( kocheel akki in Kannada,
In the state of Andhra Pradesh, it's called ganji in Telugu and is mostly eaten by very poor people. Ganji is made by boiling large amounts of water and then the filtered liquid is known as Ganji. Ganji mixed with buttermilk is believed to add flavor, and is also recommended by doctors for patients with ill health.
Kaanji is a traditional dish of Odia. This is a soup based dish like dal , but it tastes a bit sour. It is made from rice starch fermented for several days in a pot of soil. This is considered a very healthy dish because many winter vegetables are used as the main ingredient. Seasoned with mustard seeds and turmeric and served hot.. Pakhala is a separate dish with a certain resemblance to the porridge.
In Buddha Y? Gu Sutta from A? Guttara Nik? Yes (AN 5.207), the Buddha recommends eating rice porridge, "yuuuuuuuuu, relieving thirst, settling in the wind, cleaning the bladder, and encouraging digestion of undigested food scraps" These are five benefits of rice porridge.
Indonesia
In Indonesia, porridge is called porridge , and it is the favorite breakfast food in the country. Every morning, poultry vendor carts are often found regularly coming to residential areas to sell their wares in the neighborhood. The popular version is chicken porridge , which is a rice porridge with chicken meat suwir. It is also served with many spices, such as green onions, fried fried onions, fried soybeans, Chinese crullers ( youtiao , known as cakwe in Indonesia), both salted and sweet soy sauce, and sometimes topped with yellow chicken broth and crackers (Indonesian-style chips). Unlike many other Indonesian dishes, this is not spicy; chilli or chili paste served separately.
Food vendors sometimes have satay to accompany it, made from quail eggs or chicken intestines, liver, ampela, or heart.
On the north coast of Bali, famous in a village called Bondalem, there is a local porridge dish called popular, popular chicken porridge and local vegetables that are more spicy than regular chicken porridge and more similar to tinutuan , using a mixture of onion herbs, garlic, coriander seeds, pepper and chili.
In other parts of Indonesia - the city of Manado in North Sulawesi, there is a very popular kind of porridge called tinutuan , also known as Manado porridge (porridge manado). This rice porridge is served with lots of vegetables. Somewhat different from those sold in Java, these are made from rice porridge, enriched with vegetables, including water spinach, corn kernels, sweet potatoes or sweet potatoes, dried salted fish, basil (basil leaves) and melinjo ( Gnetum gnemon ) leave.
Sago flour is made into porridge in eastern Indonesia, as the staple food of the Moluccas and Papuans. The sago porridge is called papeda , and is usually eaten with yellow soup made from tuna or minks spiced with turmeric and lime.
Japanese
Wood (? ) , or often okayu ( ?? ) is the name for the kind of porridge eaten in Japan, which is less damaged than porridge in other cultures. For example, a Cantonese j? K typically uses a 12: 1 water-to-rice ratio, but wood usually uses a 5: 1 or 7: 1 ratio. In addition, the cooking time is shorter than that for other types of slurry : wood cooked for about 30 minutes, while Cantonese cook j? K cook for an hour or more.
Wood can be made only with rice and water, and often seasoned with salt. Eggs can be hit into it to thicken it into mush. Toppings can be added to enhance the taste; Welsh onions, salmon, roe, ginger, and umeboshi (pickled ume fruit) are the most common. Miso or chicken broth can be used to spice up the broth. Most Japanese electric rice cookers have special arrangements for cooking porridge.
In Japan wood - because it is soft and easy to digest - is considered a very suitable food to serve disabled people and the elderly. For the same reason wood is usually the first solid food served for Japanese infants; this is used to help transition from the liquid rice to cooked "regular" rice, the latter being a major part of the Japanese diet.
A type of wood called as nanakusa-gayu ( ??? , " seven herbal porridge ") traditionally eaten on January 7 with a special herb that some believe protects against crime and invites good luck and longevity in the new year. As a simple light meal, nanakusa-gayu serves as a respite from many of the heavy dishes eaten during the Japanese New Year.
Wood is also used in ritual Shinto predictions.
Z? sui ( ?? ) is a similar dish, using cooked rice, instead of cooking rice in Soup.
Korea
Juk (? ; ? ; [t? uk?] ) is a Korean category for porridge made by boiling rice and/or seeds or pods- other legumes, such as beans, sesame, peanuts, and pumpkin, with more water than bap . Juk is often eaten warm, especially as a morning meal, but is now eaten anytime of the day.
Depending on the material and consistency, juk can be considered as food for healing, delicious food, or starvation food. It is known to have nutritional benefits, and is considered beneficial for digestion because of its soft texture. This is a "get it right" staple dish; a dish to eat when someone is sick or recovered from poor health. Juk is also considered the ideal food for babies, the sick or elderly, as it is easy to eat and digest. It is also sold commercially by many chain stores in South Korea, and is a common dish to take home.
There are more than forty varieties juk mentioned in the old document. The most basic form of juk , made of ordinary rice, is called ssaljuk ( ?? ; "rice porridge") or huinjuk ( ?? ; "white mush"). Most tasteless, served with a number of more flavorful side dishes, such as jeotgal (salty seafood), various types of kimchi, and other dishes.
Famous varieties include jatjuk made of finely ground pine nuts, jeonbok-juk made with abalone, yulmu-juk made from tears Job, and patjuk are made from red beans.
- Daechu-gom ( ??? ) - jujube porridge
- Dakjuk ( ?? ) - chicken porridge
- Euneo-juk ( ??? ; ??? ) - yam porridge
- Heugimja-juk ( ???? ; ???? ) - black sesame slur
- Hobak-juk ( ??? ) - pumpkin porridge
- Sophisticate ( ??? ) - beef porridge
- Jatjuk ( ?? ) - pine nuts porridge
- Jeonbok-juk ( ??? ; ??? ) - abalone rice pulp
- Patjuk ( ?? ) - red bean porridge
- Characters ( ??? ; ??? ) - milk porridge
Laos
In Laos, the pulp is called khao piak , literally "wet rice" (Lao: ???????? , IPA: Ã, [k? A: o pi:? K] ). It is cooked with rice and chicken or water broth. This porridge then garnished with fried garlic, spring onion and pepper. This dish is sometimes served with chicken, quail egg, century egg or youtiao. In Laos, porridge is usually eaten as breakfast and during the winter.
Philippines
Lugaw (pronounced ['lu? aw] ) is the name Tagalog to disperse. If it is not similar to Cantonese style, lÃÆ'ºgaw is usually thicker, maintaining the shape of rice, but with the same texture. Boiled with fresh ginger slices. Other flavors can be added to taste. Most often topped with scallions and served with crispy fried garlic. Just like Japanese
In some of these provinces it is called arroz caldo (an anglicisation of Spanish caldo de arroz, literally "rice soup"), which is often regarded as a European dish because of its name; "But this dish is 100 percent Chinese and comes straight from porridge, most Filipinos know arroz caldo... as a thick, warm rice porridge that is infused with ginger and flavored with boiled chicken."
The dessert version lugaw is champorado , made with rice, cocoa and sugar powder, and milked. Usually served in the afternoon as a snack, though it can also be eaten for breakfast. Elsewhere in Hiligaynon, lugaw can refer to binignit , different dessert soups.
Portugal
In Portugal, traditional soups made from rice and chicken are named canja or Canja de galinha . The Portuguese might take plates from their colony in Goa, India; where the soup remains a staple (especially for the sick). Rice is not cooked for in Asian porridge, so very soft, but not crumbled. Traditionally, boiling poultry containing small immature eggs is used; the eggs are carefully boiled and served in canja . This soup is sometimes served with fresh mint leaves on it. Highly appreciated as a comfort food, it is traditionally given to people who are recovering from illnesses, such as in Asia, and in some areas of Portugal, there is even an ancient habit of feeding a strict dietary mother canja in the weeks first after delivery. It was also eaten traditionally in Brazil and Cape Verde, a former Portuguese colony.
Singapore
In Singapore, the Porochew or Singapore pulp is a porridge version of Singapore. In Singapore, this is considered a convenient meal for breakfast as well as dinner. The porridge porridge Teochew is often accompanied by a variety of small dishes of side dishes. Usually, it is served as a banquet of meat, fish and vegetable eggs eaten with rice porridge. Recipes made by early immigrants in Singapore have been modified from generation to generation to suit local tastes. The Singapore Teochew style porridge is usually consumed with a selection of Chinese Chinese dishes such as Nasi Padang. There is no fixed list of side dishes, but in Singapore, accompanist usually includes lor bak (boiled pork), steamed fish, sauteed kangkung (fried kangkong), salted egg, fish cake, tofu, omelette, minced meat, boiled tau kway, Bee Hiang (shrimp paste fried pasta), and vegetables.
Sri Lanka
In Sri Lanka, certain types of mush are known as kenda in Sinhala. Sinhalese use porridge for breakfast, side dishes, accessories for indigenous medical therapy, and a sweet one. Kenda can be prepared with many ingredients, including rice, baked rice, rice flour, millet finger flour, sago, coconut milk, herbs, tubers, flour . When prepared only with rice and water, this is known as kenda . If salt is added to bring a more salty taste, it is known as a lunu kenda, a dish commonly used as an additional food in spray therapy in the indigenous medical tradition. If roasted rice is used, the porridge becomes brandy of kenda , used to treat diarrheal diseases. If rice flour and coconut milk are the main ingredients, the slurry is known as kiriya . If millet flour of finger and water is used, it is known as curse anama . If coconut milk is added, the dish is called set kenda . If sago is used, the slurry is known as sawu kenda . A special type of slurry made from a by-product of coconut oil production is known as pol left kenda . There are many types of cola kenda , seasoning ingredients as ingredients; sometimes, a vaidya or a ved mahaya (a physician trained in indigenous medical tradition) may prescribe a special type of cola kenda , known in such circumstances as behet kenda . Sinhalese villagers use special tubers to prepare the porridge, such as tuber type Diascorea . If the flour is mixed with boiling water and the coconut milk is added to it, this special kind of slurry is known as pit sayit . Kenda prepared with green beans is known as mung eta kenda .
Most of the time, left , put down , sawu , pol left and is used as a sweater. Sugar, candy, dates, raisins, cashews, jaggery, and coriander are among the ingredients that can be added to sweeten this porridge.
Porridge is also eaten by the Sri Lankan Moors for an iftar during the month of Ramadan. Sometimes also made with wheat. The Tamils ​​and the Moors in Sri Lanka call it kanji aisi (rice Thai
In Thai cuisine, rice porridge, known as chok (Thai: ???? , IPA: Ã, < span title = "Representation in International Phonetic Phonetic (IPA)"> [t? ÃÆ'³: k] , a loan word from Min Nan China), often served as a breakfast with raw or undercooked eggs added. Chopped pork or beef and chopped onions are usually added, and the dish is optionally topped with small donuts such as pathongko, fried garlic, flat ginger, and spicy pickles like pickled radish. Although more popular as a breakfast dish, many shops specializing in chok sell it all day. Variations in meat and toppings are also commonly found. It is very popular during the Thai winter. Thai porridge is prepared equal to Laos porridge.
The usual rice pulp, known as khao tom kui (Thai: ????????????????????? ??????????????????????????????????????, which serves many side dishes to go with it, such as yam kun chiang (Thai salad made with Chinese dried sausage slices), mu phalo (pork boiled in soy sauce and five spice powder), and mu nam liap (chopped pork fried with chunks of Chinese olives).
For famous restaurants in Bangkok, Bang Rak at Charoen Krung, which is the Bib Gourmand of the Michelin Guidebook, and Chok Chai neighborhood in Lat Phrao, is sold here 24 hours and has many franchises in various places.
In khao tom kui like Yaowarat, and Wong Wian Yi Sip Song Karakadakhom (July 22 Circle) in Chinatown Bangkok etc.
Vietnamese
In Vietnam, rice porridge, called chi cha, is sometimes cooked with pandan leaves or Asian green beans. In its simplest form (ordinary rice porridge, known as cha à 'o hoa ), it is a food for hunger and difficulty to stretch the rice ration. Alternately, as is very common among Buddhist monks, nuns and laymen, it can be a simple breakfast meal that is eaten with pickled vegetables or fermented tofu ( chao ).
Despite the ubiquity among the poor, it is also popular as a main course when cooked with a variety of meats. For example, chÃÆ'¡o gÃÆ' is cooked with chicken, garlic, and ginger. The rice porridge is cooked in chicken broth, and when the chicken is cooked, the meat is sliced ​​and coated on the bed with raw cabbage slices and sliced ​​leeks and smeared with vinegar sauce, to be eaten as a side dish. Other combinations include chÃÆ'¡o v? T (porridge duck), cooked in the same way as chicken porridge. ChÃÆ'¡o lÃÆ'²ng heo created with lÃÆ'²ng heo , various innards of pork or duck with sliced ​​frozen pork blood. Chao usually served with qu? y on the side.
ChÃÆ'¡ob? ud? c is a congee containing pork kidneys ( b? ud? cl? n ). Privileges of HÃÆ'³c MÃÆ'Â'n District in Ho Chi Minh City, usually eaten in rural areas of southern Vietnam. Famous chÃÆ'¡ob? U vendor including CÃÆ'¡nh ?? ng Hoang , CÃÆ'Â' Ba N? , and SÃÆ'¡u Qu? n .
Youtiao is usually added to congee especially on congee vendors.
It is also common to eat chÃÆ'¡o when sick, because it is believed the porridge is easy to digest while enriched. For such purposes, chÃÆ'¡o is sometimes cooked with grilled white rice, giving a more nuanced body broth and a finer flavor, like nuts. In some parts of Vietnam, local customs ask to make cha ÃÆ'¡o an offering for "wandering souls" during Vu Lan Buddha's summer celebrations.
See also
Note
References
External links
- Chicken Porridge. Cooking NYT .
Source of the article : Wikipedia
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