« Mexican Chorizo and a couple of uses for it | Main | Tapas24, Barcelona »

July 28, 2010


Feed You can follow this conversation by subscribing to the comment feed for this post.


I love juk in any forms. There is plain white juk boil with just water, usually serves with few simple stir fries normally salty or pickles. It's traditional breakfast for Chowzhou people, some families eat this every single morning.

My favourites are seafood juk. Top of the list is super fresh fish cut into paper thin and lined the bowl, pour into steaming hot plain juk and crack an egg in the centre. The hot juk will cook everything but leaving them super tender and delicious.

My other favourites are dried scallop juk and crab with shell juk, superior flavour.

Have you tried adding Tianjin pickle (dong choi, salty garlicy flavoured brown bits of mustard green). It perks up any juk and give it lots of flavour.

Joshua Armstrong

Hi sunflower. I love it in all forms, although do find it a bit plain when cooked in just water. That fish and egg ones sounds lovely, I bet the fish is very tender.

I haven't put tianjin vegetable in myself but Lizzie was saying she does. Next time I make one I'll give it a try as I have a jar at home.


I love congee/juk. A simple chicken stock and ginger congee pretty much got me through recovery from wisdom teeth extraction.

Now I have a rice cooker it's also even easier to make (although it isn't really hard in the first place).

Mr Noodles

I'm not sure why congee is called congee in English? Who cares anyway. Like sunflower, I know it as juk and fish slice juk is my fave too. I also like it with conpoy (dried scallops).

BTW - if you ever buy take-away Cantonese roast duck then the leftover bones are great to bung into pot when making juk.

Joshua Armstrong

All - so congee isn't congee in Cantonese, its juk? I live and learn.

Sung - I heard dried scallop is good and can
imagine it would work well.

Sharmila - it's definitely not the trickiest of dishes to make


I love juk too - I wonder why it is called congee? My grandmother used to make it for me with dried scallop whenever I was ill. Very soothing.


This is one of my favourite dishes. I often make this at home using Cantonese Roast Duck but for the sauce -

ginger, garlic, sugar, shallots blended together then stir with good quality fish sauce and coconut juice and cider vinegar!

Utter paradise!

Joshua Armstrong

Lizzie - the dried scallop one on your blog does indeed look good for when you're ill, or any time really.

Uyen - that little Vietnamese cook book I lent you has a similar sauce in for this dish, minus the coconut juice and shallot anyway. I take it you dip the duck pieces in it?


Yes - you have it on the side and dip away. I use coconut juice instead of water and shallots always adds. you can sprinkle some deep fried shallots on top too - maannn! I want it now!


you gotta add some Coriander to that! And/ Sweet Basil or Mint!

The comments to this entry are closed.