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The finishing touch is swirling in a raw egg or two with the lid covered, and adding scallions, a dash of chili pepper or toasted, ground sesame seeds, for serving.
Porridge [1] is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water.It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a savoury dish.
Gungude – also known as congatay or plantain porridge, is a Caribbean porridge made from sun-dried plantains or green bananas. It is often fed to infants. [4] Guriev porridge – a Russian porridge dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds), kaimak (creamy foams) and dried fruits. [5]
Laba congee or porridge (simplified Chinese: 腊八粥; traditional Chinese: 臘八粥; pinyin: làbā zhōu) is a Chinese ceremonial congee dish traditionally eaten on the eighth day of the twelfth month in the Chinese calendar. [1] The day on which it is traditionally eaten is commonly known as the Laba Festival. The earliest form of this ...
Rice porridge breakfast in Kyoto Nanakusa-gayu, seven-herb porridge. Kayu (粥), or often okayu (お粥) is the name for the type of congee eaten in Japan, [25] which typically uses water to rice ratios of 5:1 or 7:1 and is cooked for about 30 minutes. There are recipes that use a water to rice ratio of up to 20:1. [26]
Here are the pros and cons of each option: Enameled cast iron: Dutch ovens are most commonly made from enameled cast iron, which offers superior heat retention and even cooking.
Asaro, also known as yam porridge or yam pottage, is a traditional dish originating from the Yoruba of Nigeria, Benin Republic and Togo. [1] It is a one-pot meal made from yam, a starchy tuber, and a variety of other ingredients. It can be eaten as a main course or a side dish. Asaro with dodo
Mush is a type of cornmeal pudding (or porridge) which is usually boiled in water or milk. It is often allowed to set, or gel into a semisolid, then cut into flat squares or rectangles, and pan fried. Usage is especially common in the eastern and southeastern United States.