Congee's Best For Cold Season
November 3, 2022
As we approach the fourth quarter of the year, the temperature begins to fall. The anticipated transition from hot summer days to autumn and winter cold seasons has already begun. More gloomy mornings and greyish skies, cold breezes, and paths carpeted with fallen foliage, and I love waking up to the chorus of birdsong. As temperature changes drastically, so do our bodies. During this season, we most likely want to just curve underneath our blankets, and do nothing. We even feel like skipping exercises, lazy moments as I call them.
Along with the cold season comes a desire for hot foods that can warm our bodies. This is the time of year when I crave champorado, or Filipino chocolate porridge made with coconut milk and cacao tablets. I yearned for my mother's and grandmother's cooking. They are fantastic at making chocolate porridge and other delectable dishes.
Porridge was the first thing I wanted to eat during my first cold season in Hong Kong. To satisfy my craving, I would frequently cook plain porridge at home and top it with eggs or fruits most of the time. I'd either use rice or oats.
When my boss introduced congee to me, I become fond of eating it, especially in the cold season. It is cooked traditionally with several varieties, toppings, and accompaniments that offer a lot of choices to everyone.
You probably wonder, what is congee?
Congee is simply porridge. Unlike in the West, Asian congee is made from rice cooked in water rather than grains cooked in milk. The Hong Kong style has distinct flavors and is cooked until the grains are almost disintegrated and starchy, resulting in a thick soup and smooth, soft rice.
Congee is a popular food here in Hong Kong, and serve in different restaurants, not just during the cold season, but every day. It can be eaten either for breakfast, lunch, or dinner. What I love about congee is the variety of flavors, toppings, and accompaniments to choose from. I won't be fed up eating it again and again.
The following are the congee I have tried in my five years of staying here in Hong Kong that I like eating in cold weather.
- Mixed Seafood and Meat Congee
This congee was the very first one I ate on a popular island called Cheung Chau. It consists of shredded pork, chicken, fish, shrimp, and sponge seaweed, topped with green onions.
- Pig Blood Curd Congee with Jyu Cheung Fan and Deep Fried Dough Fritter
Not everyone will enjoy this congee, just as not everyone like pig blood curd. In our country, this is known as Betamax and is typically cooked on grills and dipped in barbecue sauce. I wouldn't say I like it, but I do eat some of it. This was my first time eating this type of congee, and it was only given for free at my boss's brother's congee restaurant.
The accompaniments were what I liked, deep-fried dough fritter, and Jyu Cheung Fan or rice rolls drizzled with three different sauces; sweet sauce, soy sauce, and sesame sauce.
There are several deep-fried congee accompaniments. A glutinous ball coated with sesame seeds is one of my favorites. It is similar to the Filipino bread Kabak but softer because it is made from glutinous rice rather than flour.
- Pork Meatballs Congee with Deep Fried Dough Fritter a.k.a Chinese Long Doughnut
Pork meatballs congee is another congee I tried with dough fritter. Meat lovers will undoubtedly enjoy this. The rice is cooked in pork broth until soft and the sauce thickens, and it complements nicely with the peanut toppings.
- Century Egg and Pork Congee with Turnip Cake
This congee set is popular and widely available. The black toppings on the congee pictured above are slices of century eggs. It also includes shredded pork. The century egg is a silky-textured black-colored preserved duck egg. Meanwhile, turnip cake is a Chinese traditional food made from radish that is likely to be served during Chinese New Year.
- Zucchini Congee with Fried Chicken Wings
I recently discovered this zucchini congee in my favorite congee restaurant, which I ate for lunch. This dish is ideal for vegetarians. However, because I needed some protein, I chose fried chicken wings as an accompaniment. It's topped with green onions and peanuts since condiments are available on the table.
- Pumpkin Congee with Steamed Mushroom Rice Noodle Rolls
My favorite vegetarian congee is pumpkin congee. In every bite, the full flavor of pumpkin can be tasted. I adore the silky texture of congee, which is cooked slowly for a set amount of time until the grains are thoroughly softened. Steamed rice noodle rolls with mushrooms in between are served as an accompaniment. This pair is truly ideal for vegetarians.
Traditionally, this food was typically served for those who are ill because a bowl of it is packed with minerals and other nutrients. Besides, it is easier to be masticated for them. As generation passes by, more and more flavors are created, from plain rice to full of flavorings and toppings. I like it when cooked with lots of ginger. It adds some spiciness to the congee.
It's quite cold today and I truly need some congee 😊. What about you, what is your favorite porridge flavor?
(All photos are mine)
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I didn’t know there are so many kinds over there. The pumpkin congee is kinda interesting but I think I would go for the Pork Meatballs Congee first.
Of course, you like meat hehe.
I love this your seafood.
Thanks for sharing.
Ang taray ng Congee, akala ko Porridge na ung mataray may mas mataray pa pala! I put some noodles on my Porridge eh and it was really good
Haha. Lugaw lang pla
Congee, I was wondering what is congee but reading through your blog I think I would love to have a taste of congee. Thanks for sharing
It's just porridge. You can cook one hehe
Ok, I would give a trial, I hope I would like it? 😁
Thank you for sharing
Good food for breakfast too 😊
Ok thanks for sharing
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I'm so curious to those toppings na nilalagay, mga flavors. Gusto ko etry, pero mss maganda sana if yang authentic talaga.
Authentic nmn tlga 😅.. Parang aroz caldo
Yay! 🤗
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My memories in my barrio has always been that gloomy, rainy day.
Then as I zone out by the sight of rain drops by the window pane, my Mama would be finishing our bowl of simple congee with just a pinch of salt. Back then, that was enough, enough to warm the body and enough to last into a memory to remember today. :)
Later on in life, my Papa, an Ilonggo from Negros, introduced us to Arroz Caldo... it was savory and spicy, fitting to be a meal already.
Haha, your lovely congee story did evoke some beautiful memories, thanks for that!
Have a wonderful day there!
Yes, I missed aroz caldo.. It is similar to congee here.. !PIZZA
I just ate but everything looks so delicious!!!! 😀
!DIY
You can cook some hehe
Maybe but I think my skill level falls a little short for those dishes. Who knows, maybe I'll try it in the future! 😉
Just the same as cooking porridge haha
Your photos made me feel famished and crave for congee too. Used to enjoy those with peanuts and rice rolls.
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Have you tasted rice rolls? Yun bet ko dto
Yes sis, gustong-gusto ko din yon pati c hubby :)
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Delicious pictures you present there!
I really like the fried dough fritters and those rice rolls drizzled with the three sauces (sweet sauce, soy sauce and sesame sauce) look spectacular. The pork dumplings with fried dough fritter are very delicious served piping hot. What I wouldn't eat is the egg of the century (duck egg) it can be very hard to digest. But the most delicious thing is that creamed pumpkin, with its soft texture, I have never tried it with ginger, I will make the recipe adding that spicy ginger flavor.
Thank you @jane1289 for sharing with us your culinary specialties.
Deliciosas fotografías que presentas ahí!
Me gusta mucho los buñuelos de masa fritos y esos rollos de arroz rociados con las tres salsas (salsa dulce, salsa de soja y salsa de sésamo) se ven espectaculares. Las albóndigas de cerdo con buñuelo de masa frita son muy deliciosas servidas bien calientes. Lo que no comería es el huevo del siglo (huevo de pato) me puede hacer mucho daño al digerirlo. Pero lo más rico es esa crema de auyama, con su suave textura, nunca la he probado con jengibre, haré la receta agregando ese sabor picantico del jengibre.
Gracias @jane1289 por compartir con nosotros tus especialidades culinarias.
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Wow so many combinations to go with it, these are looking really delicious.
Nice shots as always Janey!
I like this kind of comfy autumnal food, here it's quite rainy and cold too and we need to start eat this kind of food, I don't know about congee it's the first time I read about it it looks like a perfetwinter dish, and so many kind of Congees❤️ good
Wow, I always knew that Chinese people do love congee but I never knew they had so many varieties of congee and they all look healthy and good.
Your images are very beautiful, with very high quality, I love all of them.
Im just an ordinary lady with no quality haha..thanks for stopping by !LADY
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That's the most silly thing I've heard since this morning, lolz. Don't tell yourself that because it's a lie 🙂.
Wow delicious food
Yummy food
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Yum. These look so delicious
So many different kinds of porridge. They look great.