Talk:Congee

message: I would like to know why its called "congee"?   My *guess* is that its from "congealed".  If anyone knows or has time to find out, please update the article!  cbm 05:05, July 13, 2005 (UTC)
:: I have an Indian friend and one time when our housemate was sick, he suggested boiling some rice in water and drinking the water, and of course, eating the rice. The concotion he described sounded very much like Congee and when I asked him what his culture called it, he said, Kunji.
:: Unfortunately, I neglected to ask him from what part of India he came from and what language they spoke.
:: Wolf ODonnell 12:04, 21 October 2005 (UTC)
replies: text:  seems this is now answers in the article: from Tamil kanji. cbm 20:35, 18 July 2007 (UTC)

text: The article says "The Webster's Dictionary lists the etymology of "Congee" as coming from China[2], but the reference [2] actually says "Boiled rice; rice gruel. [India]".  Time to change the intro paragraph? 58.246.142.130 (talk) 23:27, 24 May 2009 (UTC)
replies: text:  It's a western English term. Other countries don't call it "congee". Only western English speakers ever say that word. It's like "Kung Fu" is not a Chinese word. Just westerners mispronouncing "gong fooh" which is the actual chinese word for Kung Fu. Congee is obviously English speaking westerners, mispronouncing the original Tamil words for this dish. But it's certainly not a British dish since nobody in Britain traditionally have these rice dishes.
Just because it's a British colonial word. It doesn't mean they invented it. According to SCMP, the British colonised India, and they came across an East Indian congee rice dish for the first time. And so they tried to copy the Tamil pronunciation and that's how the English word "congee" was born. Despite many other east Asian countries also already have congee dishes in that time era too, and none of them call it "congee" in their own language. https://amp.scmp.com/magazines/post-magazine/article/2119163/where-word-congee-comes-answer-may-surprise-you 49.186.96.78 (talk) 08:57, 3 March 2022 (UTC)
thread_title: Why called "congee"

message: In a Japanese dictionary or encyclopedia, it would be listed under kayu, not okayu. Okayu is the conversational form. This is perhaps a common way to refer to the Japanese dish in English, but is it correct style for Wikipedia? 58.94.188.176 15:25, 7 September 2006 (UTC)
thread_title: Should it be Okayu or Kayu?

message: User:Alanmak's comment in an edit to the article (23:24, December 5, 2005): "I suggest making a template to show all the ways used to refer to rice congee in different countries." — Instantnood 08:42, 10 December 2005 (UTC)
thread_title: Suggestion

message: The association of eating congee when you're sick is not only a Japanese association. It also exists in Chinese culture, and strongly so. Thus, I'm curious as to why in this article, Okayu is given the distinction that associates Okayu with the sick as if it only existed in Japan.
:A similar, although less extreme, situation exists in Bengali culture. Jau is very often fed to expectant mothers, young children, and sick people, even if it can also be had as a breakfast food. In this way, it is similar to chicken soup in the US, which can of course be a normal meal but is often associated with sick people. I agree that the Japanese version need not get special attention with respect to this fact, if it is true that many congee-eating cultures view the food the same way anyway. --SameerKhan 03:52, 26 June 2006 (UTC)
thread_title:  Okayu for the sick -- not only Japanese 

message: Isn't "rice congee" redundant, since congee is by definition a rice porridge? (Does anyone know how to change the title of a Wikipedia article?) --71.244.110.187 02:09, 6 October 2006 (UTC)
thread_title:  Isn't "rice congee" redundant? 

message: The second, third and fourth labels and/or links for  in different varieties of Chinese in this article's box are misleading:
There is a piped link to Taishan dialect in the label "Sei Yap".  According to Wikipedia, however, Sei Yap and Tóisàn are not the same thing; rather, the latter is only one of several Sei Yap dialects:
The second paragraph in the Cantonese (linguistics) article says "the Taishan dialect [is] one of the sei yap or siyi (四邑) dialects",  and further down, we find the phrase "Sìyì (四邑, sei yap), exemplified by Taishan dialect".
So, if [ʦuk³] is the pronunciation not only in Taishan but in all Sei Yap dialects, please change the piped link from [[Taishan dialect| to either [[Sze Yup| or [[Cantonese (linguistics)|. If there is a Sei Yap dialect which does not use the pronunciation [ʦuk³], please change the label from "Sei Yap" to "Tóisàn", "Hoisanese", "Taishan" or some such.
Since the above is part of Cantonese (), it is misleading to use the label "Cantonese" for [ʧok5] in another entry, as this implies that the entries not labeled "Cantonese" are not Cantonese. How about changing it to StandardCantonese or, if it is a general Yuehai () pronunciation, to Yuehai?
If there is a Wu dialect which does not use the pronunciation [ʦɔʔ5], please change the link from Shanghainese to Shanghainese. If all Wu dialects use [ʦɔʔ5], please change the label from Shanghainese to Wú or something similar.  Thank you. Wikipeditor 20:14, 21 February 2007 (UTC)
thread_title:  Three labels and links for Chinese are misleading 

message: According to the article, the Mandarin name for congee is 粥.  I'm only an intermediate Mandarin speaker, but I thought it's called 稀飯 in Mandarin?  Hong Qi Gong (Talk - Contribs) 17:54, 25 February 2007 (UTC)
replies: text: ok, i'll bite: if it's "pronounced as the word Joke without k", why not say "pronounced as the word (name) Joe"??  talk about trying to confuse people!  66.105.218.33 (talk) 04:30, 10 September 2012 (UTC)
thread_title:  Mandarin name 

message: Why is the Vietnamese name given in the box as a Chinese character? Badagnani 07:32, 11 September 2007 (UTC)
replies: text: That's an inherent problem with providing Chinese characters to gloss Vietnamese words without proper context.  People are going to assume that Vietnamese is written with Chinese characters like their East Asian counterparts. The solution is not to mention the Chinese at all. DHN 08:30, 13 September 2007 (UTC)
thread_title: Problem with box

message: Chinese congee can also be a soup rather than a porridge (perhaps this depends on the recipe).  —Preceding unsigned comment added by 81.244.192.135 (talk) 15:17, 13 October 2007 (UTC)
thread_title:  Sometimes soup instead of porridge 

message: In thailand congee is a common breakfast food.
It often includes either chicken, pork or king prawns (South Thailand).
It is often made using chilli oil, ginger, fish sauce, sugar etc (not sure exactly)
Yet much more flavoursome than the Chinese or Singapore version.  —Preceding unsigned comment added by 79.66.60.91 (talk) 15:55, 13 January 2008 (UTC)
thread_title:  Congee in Thailand 

message: Can somebody knowledgeable please add a note on pronunciation? In particular, is the "g" hard or soft? kon-jee or kon-ghi? Bjartmarr (talk) 05:43, 1 February 2008 (UTC)
replies: text: I've added the IPA transcriptions for both the British and American pronunciations. It's derived from the word kanji and is thus pronounced "con-jee". --SameerKhan (talk) 17:47, 1 February 2008 (UTC)
thread_title:  Pronunciation 

message: At the end of the first paragraph is it said: "What does not change however, is Asia's love for the dish." This is a biased comment and IMO should be altered. 
124.168.141.156 (talk) 23:59, 6 February 2011 (UTC)
thread_title:  Questionable Neutrality? 

message: 2.	โจ๊ก 	jo:hk High tone 	noun, loanword, Chinese 	congee; rice gruel cooked with soup and meat
http://www.thai-language.com/dict
It is often transcribed as / jork / and has a long vowel.  To write it as 'chok' suggests it rhymes with the English word 'chalk,' or sounds like the Thai word for 'luck.'
--Steve (talk) 01:58, 30 January 2015 (UTC)
replies: text: The spelling "chok" is per the official transcription system (RTGS) and reflects the pronunciation when one follows RTGS, and not the pronunciation system for English. PS I actually speak the Chinese language (Teochew) from which the word was derived and in this Chinese language "chok" is actually pronounced with a hard "ch" sound, fairly similar to the English "chalk". - Takeaway (talk) 12:30, 30 January 2015 (UTC)
thread_title:  Small Note on Pronunciation 

message: Why does Min Chinese use the term 糜 when all other Chinese dialects refer to it as 粥 or 稀飯?--KAVEBEAR (talk) 00:25, 16 September 2015 (UTC)
thread_title:  Min Chinese 

message: This article is about the Singaporean version of Teochew muay, which is covered in the congee article. The congee article is so far lacking in coverage of Singapore. Merging the Singapore article into congee would improve the congee article's coverage and prevent the proliferation of multiple articles about essentially the same dish. Ibadibam (talk) 20:19, 1 February 2016 (UTC)
replies: text: Totally disagree. Teochew porridge is a version of Singapore porridge. If merged, there are no diversity of congge articles. See also (Fried rice,Nasi goreng,Chaufa,Sinangág,Thai fried rice  and American fried rice). Fried rice/Congee are general articles,however (Fried rice-Nasi goreng,Chaufa,Sinangág,Thai fried rice  and American fried rice)/(Congee-Teochew porridge) are sub-articles. Lee788 (talk) 22:11, 2 February 2016 (UTC)
replies: text: Thanks for , ! Is there another type of congee or porridge eaten in Singapore besides Teochew porridge? As I understand it, Teochew muay and congee are regional variations of the same dish. In Singapore, is Teochew porridge the local version of Teochew muay, or is Teochew muay also served as a separate dish? I note that we do have separate articles for bubur ayam, juk and canja. Perhaps what's really called for is an article on Teochew muay, of which Teochew porridge would be a section. Ibadibam (talk) 19:37, 2 February 2016 (UTC)

text: Support Teochew porridge is a distinct variation of congee native to Singapore the congee article only discusses Teochew porridge so it should be merged. Juk the type of congee eaten in South Korea is only spoken about in the South Korea section but unlike the Singapore section it also discusses the variations present in South Korea. The Singapore section on the other hand only discusses the Teochew version and nothing else. Merging is correct. (137.147.18.159 (talk) 07:26, 2 February 2016 (UTC)
replies: text: I support to merge it. There is no reason to extend an already existing articles (congee) to the new ones. If this article merge together, the congee essay will be more informative as what was suggested by Ibadibam (talk). Magbantay (talk) 22:11, 2 February 2016 (UTC)

text:  Disagree: There seems to be quite a bit of writeup in the Teochew porridge, which if fully merged here would make the Teochew porridge subsection quite long. My suggestion is to follow what is done with Korea's Juk, which provides a wikilink to the article while keeping the summarized version here. (FYI Juk's standalone article is even shorter.) Zhanzhao (talk) 06:23, 6 February 2016 (UTC)
replies: text: At this point, the Teochew porridge article is shorter than many of the regional sections at Congee, excepting the bulleted list of side dishes, which has already been incorporated as an inline list at . Given that Singapore-style Teochew porridge is an adaptation of Teochew muay, it seems odd that we'd have a standalone article about the Singapore dish and not one about the original. Ibadibam (talk) 22:41, 31 March 2016 (UTC)

text: Am I confused or something? But is not Teochew porridge from Chaozhou originally? How is it just considered a Singaporean dish? I grew in Shantou and the US eating it every morning and my family has no connection to Singapore. Classic chicken or egg first question, did the Teochew dish precede the Singaporean dish? Did the Singaporeans create anything new?--KAVEBEAR (talk) 19:15, 30 May 2017 (UTC)
thread_title:  Proposed merge with [[Teochew porridge]] 

message: The article says "Karkkidakam is known as the month of diseases since the monsoon starts during Karkkidakam. Karikkidaka Kanji is eaten to promote the immune system".  There is a factual error about rains in Karkkidakam.  In Kerala, rainy season starts in second haldf of Idavam (hence the name Idavappathi - pathi meaning half) which starts about 1st June.  Karkkidakam starts in Mid July.  Traditionally, it was month with a lot of rain and overcast sky throughout the month.  As people were not having much work to do at that time as sowing was over earlier and harvesting was to start only a month or more later depending on the area, people used this time of the year for rest and recuperation. 
Unnikn (talk) 13:13, 19 April 2017 (UTC)
thread_title:  Congee and the month of Karkkidakam in Kerala 

message: Are they congee? Not all porridges are congee, and I'm moving the two subsections here until it is provided that they are congee. --Phonet (talk) 23:25, 26 January 2018 (UTC)
thread_title:  Greek [[lapas]] and Turkish [[ashure]] 

message: "Arroz caldoso" redirects to this article.  This is a mistake.  It should be "Arroz caldo" that does so.
Quite rightly, this article nowhere mentions Arroz caldoso.  What it does mention is Arroz caldo under the Philippines heading.  It is a name used in some provinces for the Filipino dish Lugaw.  It is a congee, 100% of Chinese origin, and is very often flavored with ginger.
Arroz caldoso, despite its somewhat similar name, is a quite different dish. It is a term in Spanish cuisine.  It is of Mediterranean, not Chinese origin; it is not a congee; and it is never flavored with ginger.  A user who types in the words "Arroz caldoso" should arrive at the article on the Mediterranean dish, and not be redirected to this article on Congee.  He is literally being misdirected to the wrong side of the planet!
A separate and distinct problem — it's of no direct concern to readers of the Congee article — is that the article on the Mediterranean dish has been given the title Caldoso.  This is a mistake.  It should be "Arroz caldoso".  "Caldoso" by itself just means soupy: the word standing by itself is not the name for any dish.  This needs correction and is being addressed separately.  I only mention it here to explain that the title can't be fixed without running into the problem that it will redirect to Congee!  :=)
Please discuss, for I am about to raise these multiple issues at RfD. Ttocserp 10:00, 5 June 2018 (UTC)
replies: text: I've started a move discussion at Talk:Caldoso. --Paul_012 (talk) 19:03, 6 June 2018 (UTC)
thread_title: Mistaken redirect

message: Congee - because of the name - comes from India. However, the inclusion of 粥 or 稀飯 as "congee" implies that it is an adopted food from India to China. There is no evidence that "congee" migrated out of India and into China. Seeing that rice cultivation began in China and spread throughout Asia, it would call to reason that China would also be the originator of its own rice porridge. It could be that China and India both developed their own versions of rice porridge independently (this dish is one of the simplest in the book, as it is mostly water and rice at the core), but the Indian version of rice porridge became known to the Anglophone world via British colonization. Hence congee. SSS (talk) 17:47, 19 August 2020 (UTC)
thread_title:  Origin of Congee vs Origin of Rice Porridge 

message: I would hazard a guess that there's probably not many reputable English sources for this, but Malaysia also has its own unique congee/bubur that isn't found in Singapore or Indonesia: bubur lambuk, a spiced congee. It is commonly eaten to break the Ramadan fast. The most famous version of the bubur lambuk being bubur lambuk kampung baru, which is made by volunteers at Masjid Kampung Baru during Ramadan.
Aiseeyah (talk) 14:28, 18 June 2021 (UTC)
thread_title:  Congee in Malaysia 

message: The entry states that the dish has Indian origins. From what I understand, and as stated in the article itself, congee originated in China, not India. While the word, "congee" likely came from Tamil, the dish itself appears to be Chinese. Indeed, it is only known as "congee" in Hong Kong English. If you do a web search for congee restaurants, the results will invariably be Chinese (usually Hong Kong cuisine). The Indian dish, which is often sweet, is more like rice pudding than congee. 
Similarly, the Japanese dish, which is cooked in 30 minutes, seems more like rice soup (e.g. American chicken rice soup) than congee or porridge. Thirty minutes is simply not enough time to break down the rice grains or release the starch (unless you use a pressure cooker).
Unfortunately, I'm not knowledgeable enough to do edits. If anyone agrees with me, please do the edits. In particular, the beginning section which states that the dish originated in India. As for whether a dish is more like rice soup, rice pudding or rice porridge/congee, that's opened to debate. Sdc100 (talk) 00:11, 31 July 2022 (UTC)
thread_title:  Origins 

message: @B 36.37.207.219 (talk) 17:03, 2 September 2023 (UTC)
thread_title:  Bøl Jūk mâ 

message: Bol Juk ma 36.37.207.219 (talk) 17:04, 2 September 2023 (UTC)
thread_title:  Bøl Jūk mâ