can anyone direct me to some decent restaurant that serves porridge?
i am tired of sweet and sour pork and cantonese fried rice. i hang out in lausanne and montreux

Do you mean Congee? I think you'd be very lucky to find that in Switzerland. Chinese restaurants don't open early enough. If you do let me know. I used to have a bowl every morning for breakfast when I lived in Hong Kong. Sterling stuff! Beats the hell out croissants and much healthier!

mmmmmm nothing like a bowl of century egg porridge in the morning...nom nom

OP, why not make them yourself? I've learnt to stop searching for lots of stuff and make them myself

i was hoping you might cook some extra at home

I love Ghook!!! Though I prefer my century year old eggs another 900 years older (thousand year old egg). Man how tasty..... beats cheese and mayonaise any day

it's so easy to make. why don't you try doing it at home so that you could have it more often....

rice : Thai Jasmine rice from coop
method : add a lot of cold water into the rice, put it to boil in a pot at highest heat. Once it's boiled, drop to medium heat for 10-15 mins or until it's done (when you see clear circular lines around the rice). Then bring the whole pot to high heat again, add seasame oil, and whatever ingredient you want e.g. fish, chicken, beef, and vegetable...and let it boil at high heat until the ingredients are done and it could be served.

There're few very good Chinese restaurant run by Hongkongese in Vaud but I don't think they serve congee.

Peking duck in Bel-air. (downtown of Lausanne) is very good restaurant.

My trick is to boil the jasmine rice in chicken stock rather than water itself. The stock gives it much more flavour, rather than having to much more soya sauce in the later stages.

i add the chicken stock much later, so that it doesn't lose too much fragrance over the cooking process. i also use a portion of glutinous rice to get a slightly sticky texture.

There are some tricks to prepare the congee.
You can marinate the rice with some salt and oil, peanut or olive. It doesn't matter. After washing the rice, add there and keep for an hour or a few hours before boiling.

You can also add some soya milk(a little bit only) or bean curd sheet to increase the thickness of the congee.

You can boil the congee bowl by bowl and keep the whole pot(the blank congee in fridge for 1/2days max). Take amount of one bowl and boil with chicken, fish filet, beef etc.

You can prepare some garnish such as spring onion and peanuts on the bowl and pour the hot hot congee to serve.

I hope this is clear : ))

I often prepare them by rice cooker that with the mode to cook congee, very delicious....

I (heart) pei-dan jook

i'll take the pei dan + add "sau yook" too

What kind of rice do you use and what ratio of water to rice do you add?

Yeah of course "sau yook" just wasnt sure anyone actually understood what I'm jiving on about.... so while we are at it, throw in a yau ja gwai and Im in heaven

Mine looks better more pei-dan . I hate it when they skimp on the pei-dan

not too much pei daan - lots of ginger + white pepper though...

per request ;-)

*unsubscribes from this thread and goes off to bite fingers*

let's not get started with char siu baus, or cheong fun or kaya toast- teh tarik!

talking about kaya toast, on my last trip to Asia I went to eat kaya toast but got addicted to the half boiled eggs that they serve in those restaurants. Tried to do the same at home but no success... talk about not being able to boil an egg!!

Cheong Fan is the flat noodles with thick sauce, right? But all the different congees are the best.

that crispy brown bread thing... it is a lot like the spanish churros, no?

Swissotter is going to take the p!ss out of me for replying but I am not going to deprive anyone of perfect half boiled eggs:

Use boiling water to pour over the egg and cover for 8-10 minutes*. Serve wth dark soya sauce, toast and pepper. Nom nom nom.

*Tried and tested.

Kinda, but fluffier and without the sweet sugar coating. Tastes amazing in the congee.