Foodie

Tuesday, December 09, 2008

Pumpkin And Turkey Congee


When my brother was ill and i told my australian sister in law to cook him porrdige and she made him oatmeal porrdige. We gave her the recipe to cook porridge the chinese way and she said that this was rice soup. That made sense, it is basically rice and soup. Congee is a better term and read more ....... http://en.wikipedia.org/wiki/Congee
This congee has become sort of a tradition in my kitchen after Thanksgiving. There will be with no doubt leftovers, turkey , bones and all and these bones are the best for stock which will be used for the congee. Sweet Potato/Yam is added quite often in Hokkien homes but i added pumpkin and it was just as delicious.



Ingredients:
1 cup rice
1/4 cup glutinious rice
1 cup shredded Turkey
Stock - made from turkey bones - put bones in pressure cooker, top with enough water and pressurized for 20 - 30 minutes
3 cups pumpkin - skinned and diced into 1 inch pieces
a few slices of fresh ginger
salt and pepper to taste

METHOD
Put rice and glutinious rice in the rice cooker, top with enough stock about 4 cups and press cook.
For cantonese type which is smooth and rice is all disintergrated, whisk and stir as often as possible and keep on adding a little stock or water.
For more grainy congee, just stir to prevent burning at the bottom.
Add in pumpkin and slices of ginger, continue to cook until pumpkin is fork tender.
Add in turkey and adjust the taste with salt and pepper.
Serves

6 comments:

sandrine said...

Auntie Lily,
What kind of pumpkin do you use? Kabocha fron Asian grocery store ? The small orange pumpkin from American grocery store?

Thanks,
Sandrine

lilyng said...

Sandrine

i used the pumpkin which we used for carving during halloween. My friend had a few plants in her backyard and i landed with 3 huge pumpkins.

Kabocha is very sweet and will be good. You could use any type of pumpkin or squash. Sweet potato/yam is my favorite.

Anonymous said...

Lily,

I love pumpkin soup and jook very much. I heard in Hong Kong they a jook called Yellow Jook ( Wong Jook)not sure what is made of. I use leftover turkey as summer rolls and springrolls which family enjoy.

Turkey potpie I make and freeze it and bake it when needed.

Macia

Bits of Life 'n' Taste said...

Oh yes! The Westerner call it "oatmeal" for "porridge" instead. Your congee looks like Teochew congee... but I guess it must be delicious.

ninette said...

hi lily,
it was a pleasant surprise when i stumble upon your blog...a lot of the recipes published are the ones i have been looking for...apam balik, murtabak, char kway teow...today is the second time i logged in ad i'm very sure that thre will many more to come...thank you for the recipes!!

ninette

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