Binging with Babish: Congee from Mulan
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- čas přidán 25. 06. 2018
- I was gonna hold off on making this episode until the new live-action Mulan came out, but principal photography hasn't even started yet, and it's expected to come out in 2020. So as I slowly recover from Vidcon, join me as I make one of the simplest and most essential dishes in our illustrious human history: porridge. Specifically, porridge made from rice, topped with a smiley face bacon-and-eggs affair. Leave it to Mushu.
Recipe: www.bingingwithbabish.com/rec...
Music: "unna" by Broke for Free
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In defence of Mushu's congee, they were in the middle of a war
Me Llaman Pastilla 250 + likes no comments that’s weird right?
Me Llaman Pastilla exactly
I was gonna say the same thing. Military rations are simple. She's lucky she got bacon and eggs with it.
He probably could've toasted the rice before introducing the water. In all my years of camping, I've found that if you don't have much on you and need more flavor for a dish, toasting something is usually the way to go. But imma give him the benefit of the doubt and say he didn't have time for that.
@@pLanetstarBerry Probably didn't have time to toast the rice. This was Mulan's first day of training, and she was already nearly late as it is. Whether it has taste or not, something in your belly's far better than working on an empty gut.
of course it tastes bland, cricket was meant to add the flavour
I personally prefer maggots
Mosquito not gonna lie I wanna say r/cursedcomments but this is to pure for that
@@lemonberry6526 good cos I'd delete myself if you linked a reddit post outside of the app itself
Mosquito don’t give me malaria!
@@sweetanzu2231 either malaria or constant buzzing in ure room at 2am you chose
Congee is considered a very simple breakfast bowl. The first bowl would have been enough with just soy sauce and sesame oil.
and some green onions for colour and texture.
Century eggs or salted eggs would work too.
It's also really good if you substitute the soy sauce for mushroom soy sauce.
heck, you could eat congee in its purest form. It's meant to be bland like that too. great for when you're at a bit of a loss of appetite.
he goes a little far in my opinion. Congee with a little pork (ground up pork, shredded pork, pork belly, or bacon all work), soy sauce, ginger, and a vegetable like green onion or a little cabbage is about as far as i normally go. This is like when some people try putting 20 toppings on a hotdog or burger and the whole thing falls apart or gets cold while your trying to build a skyscraper of a meal.
As a Chinese, I have never seen congee so thick.
The congee I've been eating my entire life has been flavorful rice soup.
Random side note, lobster congee tastes absolutely awesome.
YES, the thought of crab/lobster congee just makes my mouth water instantly! ^-^
My favourite is 1000 year old egg and pork congee! 皮蛋瘦肉粥。
I think it’s more like Japanese congee (okayu), at least from the amount of water he uses and the cooking time. But I’m German and not an expert.
Hello from a fellow Chinese! I’ve seen a myriad of consistencies, because my mom (Yunnanese) was used to a very high ratio of water, but my dad (Shanghainese) loved super thick, almost cement-like congee. But both are wonderful, I eat it most when I want to eat lightly and especially when I’m sick : >
I think it’s a preference thing. I’m Chinese and my family cooks very thin congee, but I like thick congee and so do many others
Have you ever made any studio Ghibli foods? I think you’re ready now if you haven’t.
He recently did a video on one, howl's moving castle I think.
Many before, not sure if Bab is a weeb but I loved his Howl's Moving Castle and Ponyo takes.
@@Lilyium my dog is called ponyo!
The mom's ramen from Ponyo and Spirited Away!
Lily Vuong I don’t think he did a ponyo episode. Or is it a Patreon exclusive?
Scallion beard sounds like the name of a one piece character
Green beard
Good to see a fellow struggler
i hate how true this is
Lmaooo I wouldn’t be surprised 😭
Captain Scalliono biert-so
In Thailand there's another variant called jok, it's really delicious and my mom makes the best. It's a dish normally made by poor people in Thailand since rice and fish sauce is extremely cheap, and a small pot of rice can feed a whole family for days, but I always ask her to make some on the weekends. Waking up to a nice hot bowl of jok and porkballs is the best.
We have the same word for it in Cantonese! It's an extremely underrated meal item, and seems to be almost unheard of outside of Asian and culinary communities
@@TheWanderingNight I'm American, can confirm I've never heard of jok before. It does sound delicious, though
Didn't Zuko and Uncle have that for breakfast in an episode?
@@TheWanderingNight My dad always used jok/juk and congee interchangeably, is that not the case?
This is exactly what i thought @@tiffany7023
Do not eat this without seasoning heavily in salt and pepper.
Ancient Chinese cooks : *am I a joke to you?*
You mean ancient chinese mothers? Cause cooks would be down for See Yao My Yao (bad spelling for the cantonese words for soy sauce and sesame oil)
@@tylerh629 stuff like that , us Chinese stick to more plain and healthier alts , however , he HEAVILY seasoned the food.. the Chinese chefs be like ... *BRUH*
@@tylerh629 Si yao ma yao.
We chinese mostly use soy sauce in our meals, we do use salt and pepper but they're less often
Just add soy sauce and sesame oil, (and maybe some green onion for crunch) that’s all the flavor you need
Does eating this make you as swift as a coursing river?
Or perhaps it gives us the force of a great typhoon?
Bro, it clearly makes you mysterious as the dark side of the moon
Evan Morrissey yes if you dont have the force of a great typhoon yet that is a bare minimum to begin cooking this
Does it make you get down to business in bed? ( ͡° ͜ʖ ͡°)
You can probably defeat the Huns.
THE SHIT POST THAT THIS IS.
I'm from China and my family has always made rice porridge without any seasoning. I don't really find it too bland, and it's actually quite refreshing, especially if you chill it before serving.
LyricWulf especially with 咸菜 mmm
Yes, those are my favorite! And with 肉鬆 too!
Little salt and sesame oil and it’s perfect
The little bit of sesame oil and salt does wonders, even if it's just rice and not porridge. And I can't read Chinese well so I don't know what they said but if it is what I think it is then rou song is super super amazing with it.
Meat wool or Meat floss the name is Rousong
Everyone: *talking about adding salt and pepper*
Me: Did... Did you at least wash the rice off screen?
*Uncle Roger sounds play in the distance*
I’m sure he did that would require a change of scenery to show though
now the rice stinky like you
Glad it’s not just me!
Babish: (heavily seasons his congee)
My Chinese grandmas, mothers, grandfathers, and basically every single member of my Chinese family: *i sense a disturbance in the force*
FAVORITE STAPLE FOOD! Congee is definitely the blandest, least textured food you could eat - my family doesn't even season the porridge. We just eat it like rice water soup lmao. That being said, my mom would always make this (1) when I was sick, because it's easy to digest, (2) alongside umami-bomb side dishes, or (3) when we were low on pantry/fridge stock. I love this bland bowl of nothing just as much as I love my Chinese flavor bombs. Maybe it's a nostalgia thing.
Anyway, the fact that you made this recipe video literally made my heart SWELL! Thanks for bringing the iconic egg smiley face to life.
ilikealison
Does it originate in Asia?
My parents are from Ghana(African Country) and my mom usually makes this dish for breakfast and it’s called rice water. Except we put a little sugar and milk. I’ve never heard of Congee but it sounds good. I guess it’s kinda like the differences of Flan and Flan Pudding.
Well we put Calamansi and alot of ginger and salt in it
Veridium TM
Never had it sweet? Or would that be considered weird for the dish from where your from?
ilikealison we eat something similar in Denmark (scandinavia) It is made with milk instead of water and we save energy by not cooking it as long, but only heating it up and Then wrap it in a blanket (conserves the heat) for a couple of hours. It is eaten with cinnamon and butter on top. Traditionally, it was eaten at Christmas eve as the first dinner dish, so that people would not be able to eat much of the expensive stuff. For dessert You take the leftovers and add almonds and cherry sauce.
Katrine Petersen
So you boil it in the milk instead of the water?
I’m learning so much
What a beautiful face, she could easily win Miss Congeeniality
underrated comment !!
Way underrated comment, here...
This is the first pun I see and that’s what I came for
this is the best thing i have ever read
*YOU-*
Banish: *put knife near wrist*
Everyone: oh no
Babish has been banished.
Back home, whenever my mom makes Rice Congee (typically for breakfast) we then add whatever garnishings and seasonings we want to our own bowl. Not very traditional of a Chinese family but we've been doing it since I was a kid. I liked to add a healthy amount of soy sauce, chilli oil, cashew nuts and fried shallot (for the amazing crunch, gotta eat it fast though since it soaks up the liquid from the Congee). Meanwhile my dad likes to put in Korean Kimchi.
Eating Porridge with Chopsticks?
I AM AMAZED
Mushu was feeding mulan with chopsticks so i guess thats why lol
My family does it all the time. It’s magical.
Asian 100
Bruh my parents drink soup with chopsticks
Yeah, I may teach you some day.
Ah, yes, my favorite scene in Mulan!
When Mushu spent 2 hours on bland pouridge, but when Mulan tried it, she bust out her millenium-old pressure cooker and played a game of Pictionary with pouridge.
Porridge****
@logan siebe *Oh no, I've been caught. Looks like i'm going to back to kindergarten*
Omg is your profile pic from the Garfield movie???
It’s not bland
What? Yes, it is very bland. I've tried classic congee and it is just rice soup.
1:50 “...and look at that, your breakfast is smiling at you. And I have to admit... I’m charmed...”
Me , an asian : *sees babish stick chopsticks into bowl*
My brain: HE SHALT BE CURSED WITH GHOSTS FOR THE REST OF HIS LIFE
And also seasoning his porridge
@@rruubidium That depends on where you are tbh
Asians don’t stick chopsticks upright in their rice bowls. It reminds us of the incense sticks we use to honor the dead.
My asian partner literally screamed at the screen when he did that.
@@joycehom6285 Oh, so that scene on that Mexican movie wasn't made up... That's rather interesting
"And it's HAPPY to see you!"
JROKGaming sexual😂😂😂
*cricket pops out*
You forgot to put Cricket in then throw him out
Edit: to everyone wondering abt my profile pic, I'll see you in your dreams :)
I was about to like this comment but....
@@analisapena3086 and say get outta here
And then say get outta here in the process
@@thecarefaker8585
"You're gonna make people sick!"
the cricket is where the flavor is 🗝
It’s also eaten when the rice gets old, it revitalizes all that rice for one last hurrah before it gets thrown out for a new fresh batch.
I THOUGHT HE ADDED ORANGE JUICE INSTEAD OF CHICKEN STOCK
i didn’t see it at first
It gives a nice tangy flavor
Best eaten after brushing your teeth!
All the variants of the breakfast rainbow
You forgot the cricket bro...
Kayloww F.I No way! You gon make people sick
tink_yh Nah man, all about that commitment to the accuracy
Hey, get outta there! You gonna make people sick!
sgauden02 you can eat raw crickets without getting sick. Lots of people do it.
Has anyone ever watched the movie?? The comment if referencing the movie
"delicious sriracha acne" mmmm
now do the bugs from lion king ;) you know those bugs looked delicious, don't lie.
*sigh* childhood
They did look good when I was a kid, I won't lie
ikr
Lisa Fenix yessss!!
Slimey, yet satisfying?
The first one is "if you're lucky wartime congee" the second one is breakfast congee
0:22 gave me a heart attack omg
NO BABISH!!! IT'S OK THAT THE RECIPE IS SIMPLE!
Oh yeh, cause it's sensible to think he'd have killed himself, continued filming like another 3 minutes, then edited the video in a well-formatted way with clear cuts, and then uploaded the thing to youtube...
same
@@TheOldBlackShuckyDog it's a joke calm down
Wait are you the guy who doesn't ever laugh because he has no sense of humour
As a Chinese person ... you don’t necessarily need to season the congee. You can treat it as a sort of soft fluffy rice soup (so like not seasoning rice) and eat it with some other food
as an american person, yes... he did have to, alot of us cant eat rice plain, we're not raised on it like Asian cultures.
The Gaming Paladin then don’t it lmao
I have heard of people using cream instead of water though
Good rice can taste good without seasoning.
Margolio I'm perfectly happy with eating bread by itself
something i recognise from home!!! congee is so underrated omg
by the way if you’re ever making this at home and want some suggestions: i recommend adding pork bones or just any kind of meat bones as a way to flavour it, especially if you’re cooking over a long time since after a few hours the meat will fall off the bone and it’s delicious.
a more authentically chinese style egg accoutrement would be thousand year egg (it’s not actually a thousand years old, it’s just fermented and preserved and SUPER DELICIOUS it’s salty and amazing and ugh i love it).
if you’re one to live dangerously i recommend pig's blood curd (also called pigs blood tofu or asian blood pudding) which is exactly what it sounds like. honestly i don’t like it because it makes me throw up (don’t let my chinese grandparents hear that) but its an acquired taste i guess (like mushrooms).
if you want something to sprinkle on top either fried shallots or pork floss, they’re both delicious.
if you want something to mop up congee with i recommend youtiao. it’s like a deep fried stick of dough but it’s not a doughnut it’s absolutely amazing.
:)
Can you make this a the day before and reheat it? I'm not really looking to cook my breakfast for 1h30m.. If I could make it the night before it would be a perfect breakfast for me!
The one my grandma makes is waayyy less thick than his. We also put in a lot more water than that. (tbh he said the word congee really weird even though that's not even the Chinese word for it)
Steven Que you could also reheat it in a pot in the morning, we always made tons at a time so if we wanted it for breakfast, we'd boil it some more.(if you don't mind some softer and more soupy congee)
Emmymadeinjapan did a video on congee and a thousand year egg. the egg aside, it seems like a perfect dish for sickly or nauseous people
in denmark we make rice porridge with milk and rounder ricegrains and its this thick, super filling festive dish served with butter and cinnamon, which is sort of nostalgic and comforting at the same time. rice porridges are just pretty good foods in general i suppose
Pork floss yus!!!
Legend has it John Von Congee still lives happily, and un-eaten, in Babish's fridge to this day.
“But i don’t wanna kick the other kids butt”
"Don't eat with your mouth full! Now come on, show me your *WAR FACE!"*
Cries because coagulated pigs blood and century eggs are the OG congee ingredients
Meanwhile we put scalions and chicken pieces in it, sometimes fried onion
CyanCyborg really?! Its tradition here in China...
neither religion is allowed to eat pork my guy.
And halal meat (commonly eaten by many religion) is drained of blood, as it is seen as impure.
Haven't tried adding blood cubes in my congee, it's either chicken meat(almost always chicken feet or legs) and/or pork intestines from where I live.
who remembers having to ration their meat/eggs in breakfast when there's too much rice.
That was the smart thing to do. Eat more rice and then it feels like you have twice the meat!
I prefer the one bite method... one bite of meat per one bite of rice
Use an oblong bowl and give him more of a beard and he could be Congeesus.
HAIL CONGEESUS.
MAY YOUR RICE BOWL AND YOUR BELLY BE FULL!
WHY IS THIS SO FUNNY
More polite to leave chopsticks horizontally across bowl When done eating. Atleast that’s what my aunt taught me. Vietnamese background.
Hazlenut Soup from Rapunzel!😏😏
Kayloww Whoaaaaa we have the same photo!!!!
Natalie Caldwell well hello stranger with the same photo✌😏
Natalie Caldwell feast of fiction has done this
Yes, I've been curious about that.
The brand new boruto uzumaki and sarada uchiha team Andrew has done a few recipes made by other people. That doesn't really matter.
You missed!! How could you miss??? He was three feet in front of you..
So that what he said, I couldn't understand what he was saying after the cannon got out of range
I can honestly confidently say I’ve never seen anyone eat congee with chopsticks
Ant Wong no way, my Chinese family eat everything with chopsticks
You can eat almost anything with chopsticks. Soup is the only thing that you can't eat, but congee isn't all liquid. So, it can work. It is just really hard to eat.
I literally had it this morning with chopsticks XD
2:10 I'm about to scream when he stabbing the food with his chopsticks.
TIANA'S GUMBO FROM PRINCESS AND THE FROG!
LETS GET DOWN TO BUSINESS
to defeat
THE HUUUUNS
Did they send me daughters when I asked for sons?
you're the saddest bunch i've ever met
but you can bet before we're through
mister, I'll make a man out of you!
Tranquil as a forest...
This recipe got me through college. I’m struggling financially, but I can always afford rice and water. Might not be traditional, but I add an absurd amount of hot sauce to make up for the blandness.
"Do not eat this without seasoning heavily with salt and pepper".... I eat it plain with pickled veggies or soy sauce scrambled eggs
Let’s get down to business, to defeat... the Huns!!
The Hun-ger!
Did they send me daughters when I asked for sons?
You're the saddest bunch I ever met
but you can bet before we're through
Mister I’ll..make a man, out of you..
As a Chinese person, I always find the difference in techniques so interesting. I feel that many non-Chinese chefs, cook Chinese food with either European techniques or by using traditional European spices (such as adding a multitude of spices to build layers of flavour) Although I like seeing the difference in techniques, I feel that using traditional Chinese cooking techniques for Chinese food adds a whole new depth and character to the food.
@LainaCaylan I'm not Chinese, can't cook Chinese food and stuff and even I thought that was a bit much...
LainaCaylan - Well, first thing would be not to make it look like risotto and piss yellow. Traditional congee needs to be white and is made to heal the body. Things like fried garlic is a no, no and same with chicken stock. There is a list of what the Chinese consider hot and cold foods. Congee has a long history as a food to heal the sick. They never use stock, it is always just pieces of meat of your choosing and cooked slowly to infuse the flavours. The slow cooker works well and pork mince balls is more traditional. Things like dried scallops or prawns are common ingredients to give depth. Also, coriander to top it off, salt and pepper is normally added at the end to your own liking at the table. These CZcamsrs always seem to butcher Chinese recipes, why don't they just go out and find a Chinese chef to show them how it's done. I mean how hard is it to find a Chef in Chinatown?
@LainaCaylan my mom makes it using a pressure cooker and make it just plain (no salt or pepper). Then serve it with sugar for the kids and a bit of salt for herself and leftover side dishes. Sometimes she would make the congee green with some kind of small green beans but no idea what they are.
Edit: oh what i like to do is to add some soy sauce but not mix it so i have some bites sweet and some sweet and salty
well its his version of congee hes making it how he wants it and if you dont like it well you can leave
@@SirPhillyLeong Hmm maybe it depends where you came from and where you grew up, an Asian-American CZcamsr i watch regularly uses chicken stock in hers as did her Chinese-Burmese parents. I would like to try Congee (minus the stock) it looks yummy.
this brings back memories. grandma would feed me porridge and eggs with bacon. absolutely loved it.
I actually really like plain congee. Idk, I just really like the natural taste of rice, as subtle as it is
Congee is also something you can make to eat when you're sick! Less salt and pepper (preferably none) of course, but it's something that can fill you up and isn't too overpowering! Usually, it's eaten plain with a little salt, if wanted, but it's really good when you're sick.
Hana Dumii 中国人？
The second recipe was just arroz caldo, which is a Filipino version of congee
So it was still a legit recipe.
It's a very fancy way of doing arroz caldo (who uses pressure cooker to cook that?). He should have sauteed first the ginger, garlic, and onion. You can also add casubha and black pepper. Best served with a sprinkling of calamansi.
Like many food items in Filipino cuisine, arroz caldo has a deceptively Spanish name but Chinese in origin.
I was thinking lugaw. What’s the difference between lugaw and arroz caldo???
Elmer Teves, arroz caldo has chicken/chicken stock.
I said the same thing!
Loved eating this as a child with rousong, scallions, and thousand year old egg. Still a favorite to this day ☺️
We don’t usually eat rice porridge with fried egg and bacon. It’s only for American taste. Usually it was eaten with sliced boiled meat (pig, duck), green onion, and grounded pepper on top.
Actually u can eat it without seasoning too! My whole family eats it without seasoning and it still tastes good plus its good for people who are sick or people who just wants something light to eat
Eli Yang generally eating without seasoning is hard for people in western culture i believed
Eli Yang yeah.. like if anything you add salt to it then eat it by dipping the dough sticks in there for flavour.
Just some extra tips when making Jook:
- You can use a rice cooker with the lid off to make the congee, which can help free up the stove in smaller kitchens or work to keep it hot without overcooking it.
- Adding in some strips of a white-fleshed fish or some pork bone can give the base congee a great flavor without overpowering the whole thing.
- Use White pepper instead of black pepper so that it doesn't fill the pot with black specks.
- A good way to spice up the jook is with hot oil.
- When it comes to leftovers, keep the congee separate from the other toppings.
Love Mulan, was such a great reminder of childhood. Thank you
It's a cold, spring day and congee sounds perfect right now.
A girl worth fighting for
not the best song by far, that is reserved for the manliest song ever. XD
Gorl*
MiMi-MiMi!
A girl worth Fighting-
Do a Studio Ghibli episode please!!
why do you even say studio ghibli? fans all want the same meal, that buffet from Spirited Away, if you didnt then you should be specific in what dishes you seek to see.
The Gaming Paladin ?????? There are many many many other delicious looking dishes in- quite frankly all the studio ghibli films???? Besides let babish pick what he wants since the buffet may be too difficult......
The Gaming Paladin are you serious bro? Why are you so annoyed that I asked a vague question? This gives Andrew the choice to choose his favourite dish from many of the Studio Ghibli films.
A great way to up the flavor of porridge is to add lentils along with the rice. In India we use lentils, rice, chili and turmeric along with stuff like garlic, ginger to make kitchri.
My family just adds ginger, green onion, and soy sauce, although we usually cook it with some sort of meat (chicken or if we're feeling fancy, lobster)
You can also use a topping called pork sung!
Green tea is another way to add flavour to your congee without adding chicken stock!
My grandma always added a cup of genmaicha to our okayu (basically Japanese congee), and it gave it a really nice toasty flavour that goes really well with preserved salmon or sweetfish.
Cobalt360Degrees
5 hours ago
Green tea is another way to add flavour to your congee without adding chicken stock!
My grandma always added a cup of genmaicha to our okayu (basically Japanese congee), and it gave it a really nice toasty flavour that goes really well with preserved salmon or sweetfish.
im shock a green tea congee?
That actually sounds delicious!
I know you're probably not gonna see this but you need to make an episode in Studio Ghibli recipes
ye boiiiiiiiiiiiiiiiiii
The soup dumplings from Spirited Away!!
How can anyone make food that looks as delicious as Ghibli food? But if anyone can do it, Babish can. And it better be the feast at the beginning of Spirited Away, prepared for like 50 people.
I'd love to see the breakfast from Howls Moving Castle. I know there won't be any Calcifer (sad face) to help, but I can live with how great it could look.
Come on, guys, we all know that the Pokémon recipes are where it’s at.
Okay wow but the sound of cooking the rice with chicken stock ALONE sounds amazing !!
Finally, something my poor kitchen skills can actually make XD
Jackie chan singing is one of the greatest things ever. The Chinese dialogue version of Mulan is where to find it
A Vsaucy Boi i looked it up and Jackie Chan isn’t in Mulan
Roseheart Toxic look up the “I’ll make a Man out of you” song in Chinese and Jackie Chan will be singing it
I was not aware that Jackie Chan sang man out of you. I did read he is a singer Thank You.
Jackie Chan is great in general. Just good at so many things
He also sang rolling in the deep
It's not the most believa-bowl face, but it definitely wins for most congee-nial 😎
i....ok... thats good, well done
You're rice
Boooooo
Best channel ever 😍 Been binging this ALL day..Quarantine has made me start wanting to cook more!!
The congee made with chicken stock and served with toppings is basically Arroz Caldo from the Philippines! One of the go-to dishes at my home when someone's sick 😌
*_I'LL MAKE A..._*
MAN
OUT OF.....
*Feminazi becomes TrIgGeReD and goes into a blind, food filled rage*
lmao ded
Toast
Fish sauce is always a nice touch to bland congee
1:54, I actually experienced calmness and joy, because of the memories this triggered. Love it
This is the cutest porridge I've seen in my life
I THOUGHT YOU WERE PUTTING ORANGE JUICE IN WITH THE RICE OMG
so did i
The use of long grain rice isn’t ideal actually because they don’t have as much starch as shorter grain rice. Congee is meant to be very stick and starchy.
Lesley Wang we normally only have long grain, so I cheat a little by breaking up the rice using a whisk
OneSneakySloth Sushi Rice is widely available and one can use this. Depending on the brand they usually are quite decent too.
him: plain congee is incredibly bland/ me: eats it every morning
POV: just had some for breakfast
Plain congee (or kanjhi, like we call it here) is a staple here in South India, and sorry to say this, but I absolutely hate it
I got a Hidden Valley ad with Babish in it, so of course I watched it all the way through without skipping.
What about the cricket
That's what I was thinking! Usually he's very accurate. I've seen the man eating chili con carne from a carpet...
He's gonna make people sick!
Think it's hard to find live ones where he lives.
Has to be a lucky one, too.
*fling him across the room with your chopsticks* x3
You can easily find crickets at most pet stores as they're bred to be used as lizard food
Everybody here who says that they hate congee has to realize that's like saying you hate plain white bread it's supposed to be paired with other foods
Just....the stupidity of this comment.....gahhhhhhhhh
Not you Newfypuppie...not you...
EXACTLY.
Jesse Ling
Smh.
Jesse Ling dude would you eat chicken noodles, without the broth?
This video has made my delicious childhood dream come true! Thanks for the hilarity of dressing your upgraded congee he looks like a fine delicious gentleporridge!
Ok but can we just appreciate:
“A crispy fried garlic chip nose since that’s probably the *smelliest* ingredient”
With both of my parents being Chinese, watching this was really interesting, since I've had my own fair share if Congee as well. And it really shows the difference in concepts between European and Chinese eating(not cooking! We just dump the rice in a pressure cooker as well). Asides from the ingredients (we usually eat it it with fermented bean paste or century eggs) in Europe you have 1 plate for every person, very rarely 2. In China you have a bowl for you Rice or Congee and then there are public bowls for all the other dishes and you just take whatever you like from them. It's also why this bowl of Congee still looked really European to me xD
you have to remember he's making the Mulan version
My family eats it with pickled mustard stems, it sounds weird but it adds flavour and it adds a crunch too😊
Yeah we do that too
@@Javajavajav just add to the congee after you serve in a bowl
That's not weird at all. My favorite is mussel and clam congee with fried mustard greens.
I eat mine with century eggs but whenever we buy some pickled mustard stems we always add it in for some more flavour.
Bacon doesn't get much bigger?
*Laughs in british*
Yeah, but it's clearly belly bacon and not your heretical back bacon.
Dr. Fun your disgusting bacon is just pure fat you blasphemers.
@@steviedavidson5130 somebody's urging for a purging
“Lofs in bri’ish”
@@tigerosu2070 tbh They both taste fine, but I find well-cooked belly bacon to taste better, though you're right, it's definitely easier to mess up.
In traditional southern india, congee is served with dried fish curry, or other spicy curries. Sometimes with a spicy mango or lemon pickle is there's no curry.
Can you make a cheap/college dorm type cooking episode? Some of your recipes are super elaborate or require a lot of equipment/time that many dont have access to
Try his "Basics" episodes. Pretty low-key stuff.
You're looking for cooking with Boris
Zlovenski_Človečnjak lol
Congee is easy with any rice cooker. A rice cooker is what every Asian needs to get through college lol
I think a recipe you're looking for is the aglio e olio from Chef. Just 6 cheap(?) ingredients and really easy to make
/watch?v=bJUiWdM__Qw
Sucker for beards; even for my breakfast foods!
What
Beard = succ
Queue up, boys.
When my family does Congee (it’s normally a breakfast only thing) we don’t do seasoning cuz the rice isn’t the main dish, it’s just the carrier for all the little side dishes (egg, baby bamboo, meat things, fish, etc)
Why does the last bowl remind me of the Pringle’s guy on the Pringle’s can
Congee or “jook” as i call it is one of my favorite meals. My mom makes it during the holiday season with leftover turkey. I like to keep it simple. I just add some soy sauce, sesame oil, green onion, and lots of peanuts! Its a great meal if youre feeling under the weather too
He protecc.
He attacc.
But most importantly,
He make delicious snacc.
snacc dat smile bacc
But most most importantly
He’s happy to see yoy
@@TheSteam02 G O L D F I S H
When I make congee I typically make it in a chicken or beef broth so the rice absorbs that flavour. I too it with green onions and egg and it’s the best breakfast WVER
When I was in China, they had congee and accoutrements for breakfast in the hotel. One of my favorite combos was the congee, some spicy fried ground pork, and this super salty pickled pepper kind of thing. It was a small type of pepper-green that almost had the shape of okra. Super strong by itself but perfect for congee.
@bingingwithbabish
THE CHOCOLATE PIE FROM THE HELP
Maria Ysart oh no! You know how authentic he gets!
John Kelly Crowder lmao I’m kind of curious to see how he would go about it
Maria Ysart maybe a dark dark chocolate ganache
Minus a certain 'special' ingredient, or at least make it optional?
*I'll make some breakfast out of you!!*
I'm lost, please help. This is so passive aggresive
I'm lost, please help. Hehe. Cause he's a hottie?
Mohammed jawahri your comment is also passive aggressive when you think about it :3
Mohammed jawahri It's a pun/reference from thr movie Mulan.
"I'll make a man out of you."
If a man said this...... 😉
honestly, i don't blame him for adding seasoning, it's a well-known fact that restaurants in HK flavour their congee & my dad likes adding salt and chicken powder to the congee to make it taste better
I’m not Chinese, but my grandma
used to make a rice porridge similar to the texture of this when I was kid. I remember it consisted of sugar, vanilla sticks, with a water like cinnamon broth. Simple, filling, and sweet!
Can we get to see Mac n' Cheese Pizza from Parks & Rec?
Just go to Cici's Pizza my dude
Mac n' Cheese pizza da bomb
I THINK YOU MEAN WAFFLES. Like there's any other food...
Id settle for all of the bacon and eggs
I sure would like to be able to Congee up something like this myself!
... Conjure .... the pun is Conjure.
George Farren I got it
*Clap clap clap*
*looks around awkwardly* *claps slowly*
really dude ?
I eat congee bland with dried pork. Keep things simple. Usually from leftover rice the night before.
Fried thinly sliced ginger goes great with this dish as well.