Congee is often thick and smooth – a result of boiling rice till the grains are barely discernible. Some have it plain, but for greater flavour, ingredients of seafood, meats, and vegetables are often thrown in. At Sin Heng Kee, this long-standing store focuses on congee served with various ingredients; your order could come with meatballs, slices of pork, pig’s liver, and even the option to throw in cubes of century eggs.
Porridge gets a bad reputation for being bland and boring. While it is true that a bowl of rice gruel can unease, particularly so for those feeling under the weather, porridge when prepped right, can also offer comfort – almost like a hug for the stomach.
And to be clear, we are not talking about Western-style variants (oatmeal, grits, and the likes). Porridge in Asia’s context, almost always comes prepped using rice. It can land on the table in various forms: as Cantonese-style congee, thick and almost creamy; as Teochew muay or porridge, plain and enjoyed with plenty of side dishes, and more. Here are some popular porridge styles you can sample.
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