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.
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.
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.
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 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.
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.
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.
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 馃槉. What about you, what is your favorite porridge flavor?
(All photos are mine)
