Comments on: Food for the Flu http://www.mediterrasiancooking.com/food-for-the-flu/ Sat, 31 Jul 2010 04:10:10 +0000 http://wordpress.org/?v=2.3.2 By: Susanna http://www.mediterrasiancooking.com/food-for-the-flu/#comment-249 Susanna Tue, 26 Jan 2010 02:19:44 +0000 http://www.mediterrasiancooking.com/food-for-the-flu/#comment-249 ulalalaalalal ulalalaalalal

]]> By: Susanna http://www.mediterrasiancooking.com/food-for-the-flu/#comment-248 Susanna Tue, 26 Jan 2010 02:04:24 +0000 http://www.mediterrasiancooking.com/food-for-the-flu/#comment-248 i have been so un easy ok gues that look nice lah i will try i have been so un easy ok gues that look nice lah i will try

]]> By: Susanna http://www.mediterrasiancooking.com/food-for-the-flu/#comment-247 Susanna Tue, 26 Jan 2010 02:03:08 +0000 http://www.mediterrasiancooking.com/food-for-the-flu/#comment-247 looks nice i will try looks nice i will try

]]> By: Thai-Eyes http://www.mediterrasiancooking.com/food-for-the-flu/#comment-240 Thai-Eyes Fri, 21 Aug 2009 18:57:49 +0000 http://www.mediterrasiancooking.com/food-for-the-flu/#comment-240 On Your picture it is not a rice porridge or Jok, like they call it in Thailand, Your dish is a watery rice soup (Khao Tom), which Thai people like as well, but also in preparation there is quite a difference. A real Jok, rice porridge it is not that easy to do. On Your picture it is not a rice porridge or Jok, like they call it in Thailand, Your dish is a watery rice soup (Khao Tom), which Thai people like as well, but also in preparation there is quite a difference.
A real Jok, rice porridge it is not that easy to do.

]]> By: Emily http://www.mediterrasiancooking.com/food-for-the-flu/#comment-40 Emily Mon, 03 Mar 2008 17:06:58 +0000 http://www.mediterrasiancooking.com/food-for-the-flu/#comment-40 Jen, thanks for visiting! How great to see you here. :) What I love about congee is that the possibilities are limitless...you can add any flavoring or ingredients you can think of. I'm sure you have plenty of interesting ideas. Jen, thanks for visiting! How great to see you here. :)

What I love about congee is that the possibilities are limitless…you can add any flavoring or ingredients you can think of. I’m sure you have plenty of interesting ideas.

]]> By: Jennifer Hess http://www.mediterrasiancooking.com/food-for-the-flu/#comment-30 Jennifer Hess Thu, 28 Feb 2008 22:27:32 +0000 http://www.mediterrasiancooking.com/food-for-the-flu/#comment-30 Oh, I adore congee - I can't wait to try making this at home! Oh, I adore congee - I can’t wait to try making this at home!

]]> By: Emily http://www.mediterrasiancooking.com/food-for-the-flu/#comment-18 Emily Tue, 26 Feb 2008 15:24:30 +0000 http://www.mediterrasiancooking.com/food-for-the-flu/#comment-18 Jen: Thanks so much for commenting! Ginger is so great, isn't it? I love the tea made with freshly grated ginger that you often see in Indian restaurants. Lovelyn: It's the best comfort food when you are sick (what a nice friend you have too)! And thanks for the kind words about the blog! Fran: I'll have to try the arrozcaldo...it's funny how different countries have their own version, but everyone gravitates towards it when they are sick. :) Thank you for sharing the recipe! Jen: Thanks so much for commenting! Ginger is so great, isn’t it? I love the tea made with freshly grated ginger that you often see in Indian restaurants.

Lovelyn: It’s the best comfort food when you are sick (what a nice friend you have too)! And thanks for the kind words about the blog!

Fran: I’ll have to try the arrozcaldo…it’s funny how different countries have their own version, but everyone gravitates towards it when they are sick. :) Thank you for sharing the recipe!

]]> By: Fran http://www.mediterrasiancooking.com/food-for-the-flu/#comment-17 Fran Mon, 25 Feb 2008 23:19:17 +0000 http://www.mediterrasiancooking.com/food-for-the-flu/#comment-17 In the Philippines a dish called arrozcaldo is done pretty well backwards from your ginger chicken congee. Onions are sautéd briefly with lots of slivered ginger, then chicken pieces are browned, lots of water added, then uncooked rice, add salt and pepper to taste and then it's all done when the the rice is soupy and the chicken is tender. My mother last made this for me after I had my wisdom teeth removed and it was so tender I was actually able to eat it! Comfort food at its best :) In the Philippines a dish called arrozcaldo is done pretty well backwards from your ginger chicken congee. Onions are sautéd briefly with lots of slivered ginger, then chicken pieces are browned, lots of water added, then uncooked rice, add salt and pepper to taste and then it’s all done when the the rice is soupy and the chicken is tender. My mother last made this for me after I had my wisdom teeth removed and it was so tender I was actually able to eat it! Comfort food at its best :)

]]> By: Lovelyn http://www.mediterrasiancooking.com/food-for-the-flu/#comment-16 Lovelyn Mon, 25 Feb 2008 02:03:15 +0000 http://www.mediterrasiancooking.com/food-for-the-flu/#comment-16 I taught English in Korea for a few years and my friend used to make this for me whenever I was sick. It's great! I love your site. I'm so glad you're doing this blog. I taught English in Korea for a few years and my friend used to make this for me whenever I was sick. It’s great! I love your site. I’m so glad you’re doing this blog.

]]> By: Jen / domestika http://www.mediterrasiancooking.com/food-for-the-flu/#comment-10 Jen / domestika Fri, 22 Feb 2008 18:22:53 +0000 http://www.mediterrasiancooking.com/food-for-the-flu/#comment-10 I love ginger in any form -- in fact, don't think I could make it through the Canadian winter without a good supply of ginger-green tea -- so this recipe is going straight onto my "must make it" list. Thanks for this, Emily! I love ginger in any form — in fact, don’t think I could make it through the Canadian winter without a good supply of ginger-green tea — so this recipe is going straight onto my “must make it” list. Thanks for this, Emily!

]]> By: Emily http://www.mediterrasiancooking.com/food-for-the-flu/#comment-8 Emily Fri, 22 Feb 2008 15:47:30 +0000 http://www.mediterrasiancooking.com/food-for-the-flu/#comment-8 Ben, thanks for the comment and for that awesome sounding steamed chicken recipe! And I love shiitake mushrooms, so I'm going to have to try that variation too. Now, off to find a clay pot... :) Ben, thanks for the comment and for that awesome sounding steamed chicken recipe! And I love shiitake mushrooms, so I’m going to have to try that variation too. Now, off to find a clay pot… :)

]]> By: Ben http://www.mediterrasiancooking.com/food-for-the-flu/#comment-6 Ben Thu, 21 Feb 2008 20:50:53 +0000 http://www.mediterrasiancooking.com/food-for-the-flu/#comment-6 Yum! Leftover steamed chicken is actually great as a base for congee. Steamed chicken: Generously salt a whole chicken, put in a clay pot uncovered (for more soup), steam on low heat for 3 hours for the most tender flavor, or 1 hour if you're hurry. Eat. Put in fridge. The next day, take the bones out, shred the meat, and use the salty broth as the basis for the rice, adding more water as needed. For a variation, add dried shitake mushrooms (you don't need to soak them as they'll just soak up the steam) when you make the steamed chicken. My kids gobble this up. Yum!

Leftover steamed chicken is actually great as a base for congee. Steamed chicken: Generously salt a whole chicken, put in a clay pot uncovered (for more soup), steam on low heat for 3 hours for the most tender flavor, or 1 hour if you’re hurry. Eat. Put in fridge. The next day, take the bones out, shred the meat, and use the salty broth as the basis for the rice, adding more water as needed. For a variation, add dried shitake mushrooms (you don’t need to soak them as they’ll just soak up the steam) when you make the steamed chicken.

My kids gobble this up.

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