Congee |
  Versatile dish can be made for any meal and with leftover meat, beans, or vegetables. From Reader's Digest. |
Made with broth, wine, salt, chili flakes, ginger, and garlic. Two to three servings. |
Medicinal soup easy to assimilate and also balances yin and yang. Serves two. By Rebecca Wood. |
Calling for turkey, ginger, and soy sauce. From Cooking Light. |
Serves four and combines peanuts, soy beans, rice, and soya mealcrumbs. |
Uses sugar, soy sauce, sesame oil, chicken stock and meat. |
Calling for cuttlefish, jellyfish, garoupa fillet, and rice. |
Made with turnips, ginger root, and tangerine peel. |
Recipe by Food and Wine Magazine and top chefs. |
Uses honey, ginger, and cinnamon stick. From Mr Breakfast. |
Made with barley, brown rice, quinoa, soy milk, and seasonings. Nutritional details provided. |
Contains soy, ginger, scallion oil, and salt. Four servings. |
A simple cream of rice soup making six to eight servings. |
Commentary on this food from the Orient and recipe for kao dtom moo. |
Made with fillet, shrimp, vodka, and rice. |
Presents two recipes for making this dish with photographs. |
Find a variety of recipes with nutritional data. |
Also known as bai-zhou, it is a multi-purpose dish used as a baby food and for those recovering from illness. |
The Pinoy Cook weblog presents commentary and a recipe on the second page. |
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