12 Types of Porridge in the World that are Popular and Much Liked

12 Types of Porridge in the World that are Popular and Much Liked

Porridge is one of the food menus that are known by people from various countries. This dish is said to have originated in China, but other countries in Asia also have their version of the porridge. Want to know what types of porridge are popular in Asia? Check out the following review.

  1. Chicken Porridge, Indonesia

The type of chicken porridge in the Indonesian version of Asia that is very well known is chicken porridge. Thick rice porridge topped with shredded chicken, soybeans, sliced ​​boiled eggs, offal, fried onions, crackers, and celery is usually eaten for breakfast.

The process of making chicken porridge begins by boiling the chicken and the same broth usually used to cook rice until it becomes thick. Before serving, chicken porridge is usually given soy sauce or other seasonings.

Unlike other traditional Indonesian dishes, this chicken porridge is not too spicy, but the spicy chili sauce can be served as a side dish if desired. Chicken porridge is one of the most common types of street food in Indonesia.

  1. Upma, South India

Upma is a healthy Indian dish made with dry semolina or rice flour, cooked into a thick porridge. Generally, upma is served hot for breakfast.

The taste is a bit bland so upma topped with various nuts and spices such as turmeric and chili is usually added to the dish to enhance its taste.

Upma originated in South India and is now widely found throughout India. It is said that no upma is the same, as every South Indian cook will make it different.

Upma also has many variations, such as upma made with grated coconut instead of onions, or upma with corn and milk.

  1. Porridge Lambuk, Malaysia

Malaysians prefer to break their fast with sweet and soft foods that won’t strain their stomachs. So generally they prepare porridge lambuk, which is a dish that can be translated as porridge spread out.

This refers to the fact that this porridge is made by putting ingredients in a saucepan. During the holy month of Ramadan in most mosques, this porridge is given to people free of charge.

The porridge is usually made with prawn meat, shallots, garlic, pandan leaves, coconut oil, and seven spices: cloves, cardamom, black pepper, anise, cinnamon, fenugreek, and star anise.

  1. Congee, China

Another type of porridge from Asia is congee which is also often referred to as the ‘breakfast-changing porridge’. Congee is a type of Chinese rice porridge which is quite popular in many Asian countries.

Usually, this porridge is a breakfast dish, but many people also serve it as a main dish at lunch or dinner with various sidelines such as vegetables or protein.

Congee is also known by other names such as rice gruel, jook, or Khao tom moo and is usually made by boiling white rice in hot water until the rice grains break down.

The word congee comes from the Tamil word, kanji, which used to be a favorite food of the ancient Tamil people who mostly lived in Ancient India. The English variety Congee is believed to have originated with Portuguese traders.

After the rice becomes like porridge, there are many choices of ways to serve it, such as by adding various toppings and everyone’s favorite ingredients.

Many people get creative and often pair congee with things like white pepper, peanuts, scallions, soy sauce, and hard-boiled eggs. In China, for example, congee is often served with salted duck egg, lettuce, dace paste, bamboo shoots, and pickled tofu.

  1. Aseeda, Yemen

Aseda or acida is a soft and pale dough consisting of flour, yogurt, water, salt, and sunflower oil which is then filled with thick chicken stock on top.

This dish consists of cooked chicken, shallots, pepper, water, salt, garlic, cumin, cardamom, and coriander. The wheat dough and broth are served hot, and this dish is usually eaten without any utensils.

Using only one finger, aseeda is eaten from one bowl and shared communally. When preparing aseeda you have to be careful and stir constantly so that there are no lumps.

One of the earliest recipes for this dish was written in the 13th century, and today aseeda is eaten either for breakfast, dinner, or during traditional celebratory ceremonies such as aqiqah, the celebration of cutting a baby’s hair seven days after its birth.

  1. Chok, Thailand

Chok is the Thai version of traditional Chinese porridge. This dish is a kind of rice porridge. Chok is usually prepared with boiled jasmine rice cooked in chicken stock or pork broth, and water until the dish becomes very thick.

Shredded chicken, pork meatballs, sliced ​​liver, fish, or shrimp, and hard-boiled eggs are the typical complement to this rice dish. Thai chok is usually seasoned with fish sauce, white pepper, garlic, vinegar, and soy sauce.

This breakfast staple is hearty and filling. Usually, chok is served with a Thai donut on the side, topped with ginger, fried garlic, scallions, and freshly chopped cilantro. Chok is sold at roadside stalls across the country, but can also be enjoyed at certain restaurants.

  1. Juk, Korea

Juk is a processed porridge in Asia originating from Korea. This Korean savory rice porridge is available in various forms. Rice grains can be ground whole, partially ground, or left whole, to produce a variety of textures. Additions to juk can be anything from beef or chicken to abalone, jujube, pumpkin, beans, and more.

Generally, the mild taste and soft texture make it ideal comfort food for the sick, the elderly, and babies. However, it is not limited to those groups. Anyone can enjoy a bowl of hot and delicious juice at any time.

  1. Okayu, Japan

This Japanese porridge is called okayu which is equivalent to chicken soup when you are sick, a common remedy for colds and fevers. Okayu is a simple dish consisting of soft rice and easy-to-digest water. To enhance the taste of the porridge, the rice is cooked in dashi or miso broth.

Compared to rice porridge in other countries, okayu is much thicker because of the water to rice ratio of 1 to 5. Generally, Cantonese porridge is 1 to 12. To make plain okayu the ingredients are chicken, salmon, eggs, and vegetables such as radishes can be added if desired.

Sometimes okayu is cooked in stock instead of water for added flavor, but it is quite convenient and made with just a few choices of toppings, such as scallions, sesame seeds, and umeboshi which is pickled apricots or plums.

Due to its mild and mild taste, okayu is sometimes eaten for breakfast, and some hotel restaurants even serve it as part of a breakfast buffet. Because there is a much larger ratio of water to rice, okayu is often used as a weight loss diet food.

  1. Cháo Long, Vietnam

Cháo long is often confused with congee or porridge (western-style porridge). It is a type of porridge in Asia that originated in Vietnam. This dish is the result of combining rice, pork bone broth, and various pork offal such as kidney, liver, intestine, spleen, or liver.

This cháo long is always served warm, with sliced ​​offal and usually chunks of quẩy, which is a deep-fried dough with scallions and chilies.

While the sides are topped with bean sprouts, lime, fresh vegetables and seasonings, fish sauce, and ginger. Another option can be added in the form of frozen blood dice. Cháo long is a hearty and affordable dish enjoyed across the country.

  1. Arroz Caldo, Philippines

Arroz caldo is a type of Filipino porridge. This dish is a thick rice porridge that is ubiquitous in many Asian countries. This type of porridge is also found in the Philippines.

Topped with chicken, usually, Arroz Caldo is cooked in ginger broth and served with various accompaniments and seasonings. Although the porridge originally came from China, this particular variant is believed to have been developed and adapted to the tastes of the Spanish people at the time.

They were present in the Philippines during the colonial period. This comforting rice dish is usually enjoyed as a filling breakfast or a satisfying lunch.

  1. Dhindo, Nepal

Dhindo is a thick Nepalese porridge made by cooking powdered millet or cornstarch. This dish is traditionally cooked in a tapke or cast-iron pot. This dish is widely consumed in mountainous areas where wheat and rice are difficult to grow.

Often the porridge is paired with yogurt, pickles, curried vegetables, or homemade butter. It is recommended to consume it as soon as possible because when it cools it will harden.

  1. Harees, Saudi Arabia

A plate of harees is a staple during Ramadan in many Middle Eastern countries. This meal combines coarse grain and meat. This centuries-old dish may have originated in Saudi Arabia, but has spread throughout the Middle East and India.

Many countries in the Middle East region create unique variants using native ingredients and give the dish a local name. Usually, in Middle Eastern countries, harees are processed with coarse wheat flour mixed with water, butter, and meat.

Harees is then left to soak overnight. The excess liquid will be drained out, and all the ingredients will mix well to create a slightly elastic mixture that looks like a thick slurry. Generally harees use chicken and lamb but some also use goat.

The spices used vary depending on the region, such as cardamom, cinnamon, and cumin commonly used in Arab countries. While in Lebanon using garlic and olive oil. In India, chili and turmeric are used.

Those are the various types of porridge in Asia, some of which come from a Chinese food called congee. The various porridges are seasoned according to the area where the food is made. Interested in tasting other countries’ porridge?