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ISO Jook basics

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ISO Jook basics

tom in sf | Jul 31, 2005 02:53 PM

Looking for the basics of making jook. What's the best rice? How do you get the right consistency?

I understand that it's basically a rice porridge, with your choice of flavorings (stock, fish sauce, spices, etc.) and you choice of condiments (meat, vegies, even nuts).

Any simple recipes for the basic porridge out there?

Thanks in advance.

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