Haiyah! You people are so good, can you please tell me what's the difference between congee (cheuk) & porridge (moi)?

lcwai said

Cantonese Chai Call Cheuk & Hockiean Kia Call Moi lor, BTW haiyah (Sea coconu) is cooling yah brother Haaaa !! :) Sorryy just kiddy Haaaaa Anyway RICE CONGEE..... is a type of rice porridge that is eaten in many Asian countries. The word congee is possibly derived from the Dravidian word kanji. In some cultures, congee is eaten primarily as a breakfast food or late supper; while in others, it is eaten as a substitute for rice at other meals. Congee can be made in a pot or in a rice cooker. Some rice cookers even have a "congee" setting, allowing the user to cook their breakfast congee overnight. AND PORRIDGE..... is a dish made by boiling oatmeal (rolled, crushed, or steel cut oats) or sometimes another cereal in water, milk, or both. It is usually served in a bowl or dish. Other grain meals boiled in water, such as cornmeal, may also be described as porridge, but more frequently have other names, such as polenta or grits. Oat and semolina porridge are the most popular varieties in many countries. In addition to oats, cereal meals used for porridge include rice, wheat, barley, and corn. Legumes such as peasemeal can also be used to make porridge. Gruel is similar to porridge but is much more like a drink; it has a very thin consistency and is made with water. It was served in Victorian workhouses as standard meals. Porridge was a traditional food in much of Northern Europe back to antiquity. Barley was a common grain used, though other grains and yellow peas could be used, depending on local conditions. It was primarily a savory dish, with a variety of meats, root crops, vegetables, and herbs added for flavor. Porridge could be cooked in a large metal kettle over hot coals, or heated in a cheaper earthenware container by adding hot stones until boiling-hot. Until leavened bread and baking ovens became commonplace in Europe, porridge was a typical means of preparing cereal crops for the table. In many modern cultures, porridge is eaten as a breakfast dish, often with the addition of salt, sugar, milk or cream. As the traditional breakfast of Scotland (where it is sometimes known by the genericized trademark "porage")[1] it is made with salt. Some manufacturers of breakfast cereal sell "ready-made" versions. Porridge is one of the easiest ways to digest grains or legumes, and is used traditionally in many cultures as a food to nurse the sick back to health. It is also commonly eaten by athletes training for their events, and it is done that way in road running. In Scotland the art of porridge-making is competitive with the World Porridge Making Championships held annually in Carrbridge, Inverness-shire. The event is also known as the Golden Spurtle due to the winner receiving a gold-coloured trophy of a spurtle (or spirtle), a utensil used to stir porridge. The contest is held in October each year[2]. It was also commonly used as prison food for inmates in the UK's prisons.

billylee said

This question had asked by Eng Chun before and I had answered on 05/01/2009 8:50:01pm. most probaly same as chef wai...