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Porridge is made by heating or boiling ground, crushed, or chopped starchy plants (typically grains) with milk or water. To make a sweet cereal, extra flavourings such as sugar, honey, fruit, or syrup are usually added while cooking or serving the cereal.
Alternatively, it may be made into a savoury dish by combining it with meat, veggies, or spices. Depending on how thick it is, it is usually served hot in a bowl. Oat porridge, or muesli, is one of the most often consumed types of porridge. Gruel is a milder version of congee, a savoury porridge made in the Asian tradition.
Talking about Asian porridges, there is a vast range of dishes for this meal and they mainly focus more on savoury flavours, unlike the standard oatmeal which is usually sweet. So, if you are a fan of Asian cuisine, then these porridges are a must-try.
Dalia, India
Indian homes frequently use dalia, or broken wheat, which is a high-fibre, nutritious food. Dalia porridge is a very easy and satisfying dish that even picky eaters enjoy. Typically, it is consumed as a delightful breakfast or as an evening snack.
After adding the milk and sugar, the pre-boiled dalia is cooked for two to three minutes over medium heat. To provide more taste and nutrients, finely ground cashews and almonds are distributed over top.
Bubur Ayam, Indonesia
The Indonesian dish bubur ayam is a thick rice porridge topped with shredded chicken and a variety of savoury seasonings. It is similar to chicken congee. This ubiquitous breakfast item most likely has its roots in Chinese rice porridge, but it uses locally sourced ingredients and toppings to make authentic Indonesian cuisine.
The procedure begins with boiling the chicken (generally darker, on the bone chunks), and the rice is cooked to a thick consistency in the same broth most of the time. There are many other components that may be used to make bubur ayam in addition to rice porridge and shredded chicken.
Lugaw, Philippines
Lugaw, a rice porridge native to the Philippines, is typically considered a soft dish meant for the ill because it doesn't need much chewing. Like a congee, the meal is warm, hearty, and mushy, and it makes a perfect foundation for any kind of meat and spice.
Typically, lugaw is eaten for breakfast or as a snack. To enhance the flavour of their dishes, several chefs like to use chicken, lemon, and ginger. Following that, it can be flavoured with fish sauce, calamansi, sliced hard-boiled eggs, garlic chips, onions, or other characteristic Filipino seasonings.
Cháo Lòng (Vietnamese Pork Offal Porridge), Vietnam
Vietnamese cuisine's "chao long" consists of rice, pork bone broth, and a variety of hog offals, including hearts, intestines, kidneys, and spleen. The meal is often served warm and includes sliced offal, bits of quẩy (deep-fried dough), scallions, and chilli flakes. On the side are typically bean sprouts, lime, fresh vegetables and herbs, fish sauce, and ginger.
Congealed blood cubes are an optional addition. A filling and reasonably priced meal, cháo long is a national favourite.
Dakjuk (Chicken and Rice Porridge), South Korea
South Korea is the home of the traditional chicken porridge known as dakjuk. Rice, chicken (shredded, poached, or roasted), sesame oil, chicken stock, garlic, scallions, soy sauce, and toasted sesame seeds are often used to make the porridge, however, there are numerous variants.
After the rice has been soaked, rinsed, and stir-fried in sesame oil, it is cooked for a short while with chicken stock on top. After the garlic is added to the saucepan, the mixture is boiled until the rice is broken down and the porridge thickens. When cooked through, dakjuk is topped with scallions, toasted sesame seeds, and shredded chicken. Soy sauce is served alongside.
Arroz Caldo, Philippines
This is only one of the several types of congee that exist in the Philippines. Known for having chicken added, arroz caldo is often prepared in a broth with hints of ginger and served with a variety of toppings and spices.
This specific form of congee, while originally Chinese, is said to have been produced and tailored to the preferences of the sizable Spanish colonial populace who resided in the nation at the time. Most people eat this hearty rice dish for a pleasant noon meal or as a substantial breakfast.
Jatjuk (Pine Nut Porridge), South Korea
South Korea is the home of the traditional porridge known as jatjuk. Typically, ingredients for the porridge include ground white rice, ground pine nuts, salt, and water. Ground rice and finely ground pine nuts are boiled in water and gently simmered until the porridge takes on a little thicker consistency.
Usually, just salt is used to season this mild porridge, and crushed or whole pine nuts are used as a garnish. Because jatjuk is so easily digested, it's frequently given to convalescent patients and the elderly.
Bubur Lambuk, Malaysia
The traditional preparation of bubur lambuk, which literally translates as "scattered porridge" due to the fact that it is created by putting all of the ingredients into one pot, is a favourite among Malaysians who prefer to break their fast with soft, sweet foods that are not harsh on their stomachs.
Typically, the ingredients for the porridge include meat, coconut oil, pandan leaves, onions, garlic, prawns, cloves, black pepper, cardamom, cinnamon, anise, fenugreek and star anise.
