5-Minute Cantonese Porridge [in English]
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- Опубліковано 11 вер 2024
- 【Recipe】kitchentigress...
5 minutes is the cooking time. The prepping time for meat, etc, isn't included. If you really have only 5 minutes, make plain porridge.
Music - musopen.org/mu...
Oh My Gosh, it was truly a blessing to come across this video. I'm sick with a fever right now because of my swollen lymph nodes, and I can't chew anything for my life because it's so painful. Yet, I don't have all of the energy to be spending 3 hours to make porridge the traditional way. This is such a great tip. I'll give it a try. Thank you!!
Sure it's faster... but the consistency of the softened rice grains is what makes this a comfort food....
Mimi YuYu
Totally loses its texture.
any slower way go gain the softened rice grains? do u have the recipe? please share it
nice! so when we are sick we dont have to stand there and watch the congee for a long time, thanks!
You are a genius, I had been cooking my version for years and it takes hours to get the creamy consistency. I will try your method. A big THANK YOU! Keep more coming.
🤣🤣🤣
awesome!! I love that blender technique. Super fast indeed.
Good idea, I have tried already but still can feel the texture of rice. Not same like we ordinary cook the porridge .. it is a good idea especially preparing for kiddos breakfast before going to school.
that will depends on the quality of the rice, I myself experienced it before.
love this new format, reminds me of rrcherrypie. so calming
I watched this a year ago and ever since this is how I make it. thank you
Just made one for my sick son. I used ikan bilis powder instead. Taste awesome!
those are anchovies powder in English
And here i thought i had to go through the trouble of pounding the rice grains to make it smooth. This is certainly suitable to a lazy person like me!
Loving this new format KT! ❤️😁
Looks good !
Looks delicious, love "juk"! Tastes the best with a little bit of crispy dough sticks =)
lol, I call them chinese donut.
KT, you're a genius! 😱
Thanks for the great tip.. indeed so clever😁
hi, do you have the recipe for egg pudding custard used in boba tea and for filling asian bakery birthday cake thnk u
Like my frend terimakasih salam2 kenal dari kakak lena JAKARTA INDONESIA 🇮🇩
wow! what a short cut/ cheat code :)
woohoo long time no see, it s nice to see you again KT !
This is a good congee for after dental surgery or wisdom tooth extraction :)
Fantastic shortcut!! A little improvement on the video maybe can drown that screeching sound on stirring spoons as it reminds me of the chalks on board in school when teacher used to do that, hehe
A wooden spoon would be less noisy I think 😊
wow thank you KT! So clever!
Oh damn, i need to do this short cut😁😁
wow this is amazing, thank you for sharing!
How smart! 我最愛吃粥！
Thanks for sharing 🌻
This method as you mentioned 5 mins is not enough. After blending the porridge u still need to boil at least 30 mins for the porridge for the texture to b good.
Fantastic
I know a Vietnamese friend do blitzes her rice because she likes her Congee smooth. I just made two batches because I have the flu and I think I'm going to Blitz the second one because I also like it thick and smooth.
Very clever!!
I certify you scrum master for this porridge. I think add rice milk with really be great.
KT is back?
Does anyone else hate the sound of the spoon against the pot ughh 😑 i can’t watch!
me!
Great video
yummmmmmmmmmmmmmmmmmmmmmm
I live in hong kong btw nice
The texture is a little uncomfortable for me but it's still great
How much cooked rice and boiling water to use?
How much water do I add?
Hi KT what else can i mix in congee?
nice! can I use short grain rice? I wonder tge difference
you can use any type of rice, the difference would just be the cooking time. But this person used already cooked rice, so I think the cooking time would be the same if you also use cooked rice, no matter what type
What is that hand held device called? I would like to get one. I always wondered how the restaurants jook look so different from.what I make at home. It lools amd tastes better grinded like what you did.
emerson blender
My Italian soul is like....
I'm sure it tastes great but without the rice grains, it looks like mucilage.
what is a century egg?
Perhaps you are trying to be helpful, but if you can't answer my question please keep your comments to yourself.
i think its similar with phitan egg... they are processed in certain way and the egg whites (which is black) turn into some sort of jelly like consistency.. taste more fishy than regular egg
1000 year old egg is another name for them. unique taste and look. often served in conjee/porridge.
Century eggs are preserved duck eggs. In old days people covered duck eggs in a sulphuric mixture to keep it from rotting. It then changed the appearance and taste. With modern technology it doesn't take as long. The taste is something to get used to. The duck eggs turn black. The yolk is creamy and custardy. The egg white part (now turned black) has little 'snowflakes' in them from some sort of crystallization. It's very beautiful.
was the chicken pre cooked?
BlurDucky Ding yes
No.. the finished product is not quite right...
3:04 What's the name of the piece at the end of the video?
en.wikipedia.org/wiki/Notebook_for_Anna_Magdalena_Bach
ua-cam.com/video/lpKv-tvQxYs/v-deo.html
KitchenTigress 熊出沒
KitchenTigress 熊出沒一
Faster but full of chemicals from the processed powder, better make it the slow way and freeze portions.
0:10 that looks like wallpaper paste
First time I've heard using blender for congee?! No thank you. Haha...
Homing Tam stfu haha
It just looks invisible
The recipe looks good, but the editing of the video is horrible...
Can’t stand the sound of the video with the metal spoon and pot
😂👏 Fuuuuck it!
Either your meat has to be pre-cooked or there's no way the meat is gonna cook itself in a few minutes.
Turn up the heat, or slice the meat super thin and it's done in a few seconds - something so simple yet you can't figure it out? No wonder.
@@littlebluedolphin yeah no. I'd rather avoid food poisoning. I wonder where you took your biology lessons if you can't figure out something so simple.
@@Lenduya Didn't I mentioned either
1) TURN UP the HEAT,
2) Slice the meat THIN,
In which 1) INCREASES TEMPERATURE thus HEAT TRANSFER RATE I.e. amount of heat energy transfered to the meat in the same amount of time due to the more energetic particulate movement of particles with increased temperature,
Or 2) Increases the SURFACE AREA of reactants so the rate of reaction (which the reaction in this case is cooking the meat) increases?
Don't you even know BASIC variables that change reaction time like TEMPERATURE, SURFACE AREA of reactants, pH levels and concentration, just to name a few?
There, I've touched on not only on biology but physics and chemistry here regarding Rate of Reactions.
Still have the cheek to criticise others biology theory, when you yourself can't even decipher SIMPLE statement of mine above.
Go pee a puddle and see your own reflection in it first.
@@littlebluedolphin it's cool that you tried writing all of that but you forgot one variable - time.
You tried pretending to be smart, it didn't work out. Maybe next time.
@@Lenduya Obviously someone is blind or ignorant or both, to miss out reading the part of "just to name a few" when I listed the few variables.
Well, you forgot other variable like pressure, impurities, and MANY others which I bet you can't even contemplate.
Stop embarrassing yourself, your ignorance is your bliss.
Not good
who tf adds sugar and chicken shit into porridge............smh
DISGUSTING