Rice Porridge Or Congee With White Deep-fried Doughstick Or Sugar Sponge Cake Stock Photo

Congee or conjee is a type of rice porridge or gruel popular in many Asian countries. In Thai cuisine, rice congee, known as chok (Thai: โจ๊ก a loanword from the Min nan Chinese languages), is often served as breakfast with a raw or partially cooked egg added. Minced pork or beef and chopped spring onions are usually added, and the dish is optionally topped with a small version of youtiao (called pathongko in Thai), fried garlic, slivered ginger, and spicy pickles such as pickled radish. Although it is more popular as a breakfast dish, many stores specializing in congee sell it throughout the day. Variations in the meat and toppings are also frequently found. It is especially popular during Thailand's cool season. In Thailand, youtiao is generally called pathongko (Thai: ปาท่องโก๋) due to a confusion with a different kind of dessert. Pathongko is a Thai corruption of either Teochew Minnan beh teung guai or Cantonese of baahktònggòu. However, both possible original names are different desserts, not to be confused with the real white sugar sponge cake. It was previously sold together with youtiao by street vendors who normally walked around and shouted both names out loud. However, Thai customers often mistakenly thought that the more popular youtiao was pathongko.