Comments on: Roasted Pork Feet Porridge

By: jane

jane — Fri, 21 Mar 2008 03:20:53 +0000

i blend mine, too. always thought i was cheating but didn’t care.
i love congee infinity.

By: LotusRapper

LotusRapper — Tue, 11 Mar 2008 05:03:16 +0000

When I make congee/jook, I take about 4 cups of unfinished congee from the pot, place in a smaller saucepan, and use my handheld blender to smooth it out. My blender is from the Canadian Superstore (with detachable stainless steel lower portion containing blade). With the creamed congee put back in the larger pot, the remainder will assume that restaurant-quality smoothness.

Just be sure to be careful with blending hot, sticky congee that can easily burn you if splattered. If you prefer, a standard blender would do nicely.

By: js

js — Mon, 10 Mar 2008 21:01:21 +0000

Oh, with regards to the creamy porridge texture, a family friend of ours usually breaks the rice kernels prior the cooking. Her porridge comes out creamier than my mum’s.

By: js

js — Mon, 10 Mar 2008 20:59:27 +0000

Just wanted to thank you for this post. I’ve never done a porridge before and this looks delicious and easy.

Never had roasted pork feet before too — but they look good in the future so I might just have to trot over the Hons and get them.

By: Ken

Ken — Mon, 10 Mar 2008 20:43:58 +0000

Hi! I found one way to make it like the “Jook” houses is to use a wire whisk and beat the plain porridge towards the end. I was watching the cooks at Ling Nam on Broadway street in San Francisco and they would take some from the large pot, put it in a smaller pot that they could hold one handed and whip it until it was smooth and frothy. Then they would add in the chicken/fish/beef and finish it for a moment or two before serving. Cheers! (love your site!)