recently had this at a noodle bar, am interested in having it at home, do
you know what it is and where i can buy it, Lee

--
Have a great day

"Stormmmee" > wrote:
> recently had this at a noodle bar, am interested in having it at home, do
> you know what it is and where i can buy it, Lee

Similar to Thai Cao Tom (rice soup). Jun makes it often for me, with
shrimp, shredded chicken or ground pork, pickled veggies and white pepper.
Expecially good when I'm under the weather or the weather's cold. Easy to
make or get it to go. Best when steaming hot!

Google is your friend.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Stormmmee wrote:
> recently had this at a noodle bar, am interested in having it at home, do
> you know what it is and where i can buy it, Lee

Real easy to make at home. Use 1 cup of rice with 10 cups of water.
Boil that until it gets to the consistency you like. I julienned
ginger and scallion, white pepper, a fish stock bullion cube, and 1/8th
tsp of sesame oil.

Whne close to done, I add various items depending on what I'm in the mood..
typically mixed seafood, cubed fish balls, sliced fish cake, and a chunk
of white fish. I sometimes finish with a couple of cubed preserved duck
eggs. Serve with a little soy and sriracha sauce.

BTW, it freezes well.

--
Dan

On Mon, 21 Dec 2009 01:52:30 -0600, "Stormmmee"
> wrote:

> recently had this at a noodle bar, am interested in having it at home, do
> you know what it is and where i can buy it, Lee


Congee (or Jook, as it's often called) is a very simple rice porridge,
with a bunch of things added to it (what the things are vary from
place to place or day to day). As far as I know, you can't buy it
except at Chinese restaurants, but it's very easy to make yourself.
Making it as very similar to making oatmeal.

--
Ken Blake
Please Reply to the Newsgroup

> Dan Logcher > wrote:
>>Stormmmee wrote:
>> recently had this at a noodle bar, am interested in having it at home, do
>> you know what it is and where i can buy it, Lee
>
>Real easy to make at home. Use 1 cup of rice with 10 cups of water.
>Boil that until it gets to the consistency you like. I julienned
>ginger and scallion, white pepper, a fish stock bullion cube, and 1/8th
>tsp of sesame oil.
>
>Whne close to done, I add various items depending on what I'm in the mood..
>typically mixed seafood, cubed fish balls, sliced fish cake, and a chunk
>of white fish. I sometimes finish with a couple of cubed preserved duck
>eggs. Serve with a little soy and sriracha sauce.

I like to finish it off with dried red pepper, fried garlic flakes and
a few dashed of nam pla.

>BTW, it freezes well.

Will have to try that.

> Ken Blake > wrote:
>>On Mon, 21 Dec 2009 01:52:30 -0600, "Stormmmee"
> wrote:
>
>> recently had this at a noodle bar, am interested in having it at home, do
>> you know what it is and where i can buy it, Lee
>
>
>Congee (or Jook, as it's often called) is a very simple rice porridge,
>with a bunch of things added to it (what the things are vary from
>place to place or day to day). As far as I know, you can't buy it
>except at Chinese restaurants, but it's very easy to make yourself.
>Making it as very similar to making oatmeal.

Congee (Chinese)/jook (Thai) is available in pre-spiced mix packets at
some asian grocers, and is easily found online. If spicing on your
own and struggling to get the right consistency with simply boiling
down some rice (or if in a hurry), rice porridge mixes are available
in most grocery stores (often in the baby food section of farang
stores).

Chok dee!
- Frawley

Frawley wrote:
>>Dan Logcher > wrote:
>>
>>>Stormmmee wrote:
>>>recently had this at a noodle bar, am interested in having it at home, do
>>>you know what it is and where i can buy it, Lee
>>
>>Real easy to make at home. Use 1 cup of rice with 10 cups of water.
>>Boil that until it gets to the consistency you like. I julienned
>>ginger and scallion, white pepper, a fish stock bullion cube, and 1/8th
>>tsp of sesame oil.
>>
>>Whne close to done, I add various items depending on what I'm in the mood..
>>typically mixed seafood, cubed fish balls, sliced fish cake, and a chunk
>>of white fish. I sometimes finish with a couple of cubed preserved duck
>>eggs. Serve with a little soy and sriracha sauce.
>
>
> I like to finish it off with dried red pepper, fried garlic flakes and
> a few dashed of nam pla.

That's the Vietnamese version.. I like the fried garlic flakes, very tasty.

--
Dan

Sqwertz wrote:
> On Mon, 21 Dec 2009 10:06:01 -0500, Dan Logcher wrote:
>
>
>>Real easy to make at home. Use 1 cup of rice with 10 cups of water.
>>Boil that until it gets to the consistency you like.
>
>
> That's the problem - there is no consistency I like. For some
> reason I get the gag reflex when eating bananas, oatmeal, Jell-O,
> most puddings, and anything with that texture/consistency.
>
> I just can't get into congee. I'll eat pickled fish eyes, 100 yeear
> eggs, fermented fish guts, balut, and everything else. But not
> congee.

Weird! How do you do with other soups and stews?

--
Dan

thanks one of the offers was with a thousand year old egg... thought of that
put me off we got a chicken variety, Lee

--
Have a great day
"Dan Logcher" > wrote in message
...
> Stormmmee wrote:
>> recently had this at a noodle bar, am interested in having it at home, do
>> you know what it is and where i can buy it, Lee
>
> Real easy to make at home. Use 1 cup of rice with 10 cups of water.
> Boil that until it gets to the consistency you like. I julienned
> ginger and scallion, white pepper, a fish stock bullion cube, and 1/8th
> tsp of sesame oil.
>
> Whne close to done, I add various items depending on what I'm in the
> mood..
> typically mixed seafood, cubed fish balls, sliced fish cake, and a chunk
> of white fish. I sometimes finish with a couple of cubed preserved duck
> eggs. Serve with a little soy and sriracha sauce.
>
> BTW, it freezes well.
>
> --
> Dan

i was thinking it would be good when one didn't feel well, Lee

--
Have a great day
"Nick Cramer" > wrote in message
...
> "Stormmmee" > wrote:
>> recently had this at a noodle bar, am interested in having it at home, do
>> you know what it is and where i can buy it, Lee
>
> Similar to Thai Cao Tom (rice soup). Jun makes it often for me, with
> shrimp, shredded chicken or ground pork, pickled veggies and white pepper.
> Expecially good when I'm under the weather or the weather's cold. Easy to
> make or get it to go. Best when steaming hot!
>
> Google is your friend.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

thanks, Lee

--
Have a great day
"Ken Blake" > wrote in message
...
> On Mon, 21 Dec 2009 01:52:30 -0600, "Stormmmee"
> > wrote:
>
>> recently had this at a noodle bar, am interested in having it at home, do
>> you know what it is and where i can buy it, Lee
>
>
> Congee (or Jook, as it's often called) is a very simple rice porridge,
> with a bunch of things added to it (what the things are vary from
> place to place or day to day). As far as I know, you can't buy it
> except at Chinese restaurants, but it's very easy to make yourself.
> Making it as very similar to making oatmeal.
>
> --
> Ken Blake
> Please Reply to the Newsgroup

i was quite shocked with dh as he is the same way but even he liked this, so
i figured i would give it a go, Lee

--
Have a great day
"Sqwertz" > wrote in message
...
> On Mon, 21 Dec 2009 10:06:01 -0500, Dan Logcher wrote:
>
>> Real easy to make at home. Use 1 cup of rice with 10 cups of water.
>> Boil that until it gets to the consistency you like.
>
> That's the problem - there is no consistency I like. For some
> reason I get the gag reflex when eating bananas, oatmeal, Jell-O,
> most puddings, and anything with that texture/consistency.
>
> I just can't get into congee. I'll eat pickled fish eyes, 100 yeear
> eggs, fermented fish guts, balut, and everything else. But not
> congee.
>
> -sw

and this dish i had wasn't much thinner than a cream of mushroom soup, it
wasn't grainy either very smooth in the sauce,Lee

--
Have a great day
"Dan Logcher" > wrote in message
...
> Sqwertz wrote:
>> On Mon, 21 Dec 2009 10:06:01 -0500, Dan Logcher wrote:
>>
>>
>>>Real easy to make at home. Use 1 cup of rice with 10 cups of water.
>>>Boil that until it gets to the consistency you like.
>>
>>
>> That's the problem - there is no consistency I like. For some
>> reason I get the gag reflex when eating bananas, oatmeal, Jell-O,
>> most puddings, and anything with that texture/consistency.
>>
>> I just can't get into congee. I'll eat pickled fish eyes, 100 yeear
>> eggs, fermented fish guts, balut, and everything else. But not
>> congee.
>
> Weird! How do you do with other soups and stews?
>
> --
> Dan

this did have some texture, the broth/sauce was just a bit thinner than a
cream sauce, the meat mushrooms and diced vegetables were small but
definitely there, Lee

--
Have a great day
"Sqwertz" > wrote in message
...
> On Wed, 23 Dec 2009 13:27:48 -0500, Dan Logcher wrote:
>
>> Sqwertz wrote:
>>> On Mon, 21 Dec 2009 10:06:01 -0500, Dan Logcher wrote:
>>>
>>>>Real easy to make at home. Use 1 cup of rice with 10 cups of water.
>>>>Boil that until it gets to the consistency you like.
>>>
>>> That's the problem - there is no consistency I like. For some
>>> reason I get the gag reflex when eating bananas, oatmeal, Jell-O,
>>> most puddings, and anything with that texture/consistency.
>>>
>>> I just can't get into congee. I'll eat pickled fish eyes, 100 yeear
>>> eggs, fermented fish guts, balut, and everything else. But not
>>> congee.
>>
>> Weird! How do you do with other soups and stews?
>
> Just fine. It's just the mushy stuff with no other textures. Is
> not anything mental, as I've proven over and over again that I'll
> eat anything. I just can't swallow stuff like that comfortably. It
> may have something to do with the lack of required chewing. I can
> drink milkshakes, FWIW. And ice cream no problem. Those don't
> require chewing <shrug>, but they do trun into a liquid in the
> mouth.
>
> -sw

"Stormmmee" > wrote:
> i was thinking it would be good when one didn't feel well, Lee

> "Nick Cramer" > wrote in message
> []
> > Similar to Thai Cao Tom (rice soup). Jun makes it often for me, with
> > shrimp, shredded chicken or ground pork, pickled veggies and white
> > pepper. Expecially good when I'm under the weather or the weather's
> > cold. Easy to make or get it to go. Best when steaming hot!

I had a friend who lived about 10 miles from me. When he was sick, he'd
call me for Jun's Cao Tom and I'd bring him a jug. It always bounced him
right back!

One cup of cooked long grain rice and 3 to 6 cups of water or chicken
broth. Simmer for 15 to 30 minutes, as above. The white pepper is the
secret!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

thanks, Lee

--
Have a great day
"Nick Cramer" > wrote in message
...
> "Stormmmee" > wrote:
>> i was thinking it would be good when one didn't feel well, Lee
>
>> "Nick Cramer" > wrote in message
>> []
>> > Similar to Thai Cao Tom (rice soup). Jun makes it often for me, with
>> > shrimp, shredded chicken or ground pork, pickled veggies and white
>> > pepper. Expecially good when I'm under the weather or the weather's
>> > cold. Easy to make or get it to go. Best when steaming hot!
>
> I had a friend who lived about 10 miles from me. When he was sick, he'd
> call me for Jun's Cao Tom and I'd bring him a jug. It always bounced him
> right back!
>
> One cup of cooked long grain rice and 3 to 6 cups of water or chicken
> broth. Simmer for 15 to 30 minutes, as above. The white pepper is the
> secret!
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061