Lugao

Spicy Sausage And Spinach Congee

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English – Rice Porridge;  Japanese – Okayu;  Korean – Jukin;  Thai – Jok;  Tagalog – Lugao, Burmese – Hsan Pyok.
plain congee/law fu kee
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In  my own experience, there’s no food more simple and more comforting than a bowl of congee, which is basically just rice cooked with a lot of liquid until it forms a soft porridge.
Congee can be enjoyed any time of the day (or night 🙂 and there are as many recipes and methods for making congee as there are restaurants, homes, mothers and grandmothers to prepare them. However, the basics are just water and rice, cooked until thickened to the texture you prefer, anywhere from very liquid to quite thick.
In this basic form, congee has provided a full belly as well as help against minor ailments since ancient times.
Additional ingredients and condiments for congee are limited only to ones fantasy, taste and wallet. (Lobster anyone?)
For some of the more adventurous variations of congee click HERE
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Bon Appétit !   Life is Good !
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Click here for more info on  Congee
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Click here for more  Congee  on  ChefsOpinion
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Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

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Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

>

Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

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Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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