Do You Know Your Porridge?
When the weather is cold or you’re just feeling under the weather, few things that are more comforting than a bowl of rice porridge.
But not all rice porridges are alike. In fact, there are two main styles you’ll see in Singapore; Teochew Style, and Cantonese style. Here are 2 popular dishes done in the respective styles.
Teochew Fish porridge
If we’re being honest, Teochew fish porridge is really more of a fish soup with cooked rice in it. But don’t let its clear body fool you. With its complex aroma from dried solefish, delicate sweetness from local mackeral or silver pomfret, just the slightest bite of ginger, and fragrance of garlic oil to round of every sip, this dish is designed to bring out the natural sweet flavours of fresh fish. Truly, a dish for those who appreciate subtle flavours.
Fetch it: Teochew Cuisine Restaurant, Teochew Fish Porridge, Lao You Ji Fishhead Steamboat
Cantonese Century Egg and Pork Porridge
Silky and Smooth, Cantonese style porridge is laboriously boiled over high heat for long periods of time, so that the tumbling grains break down and create a velvety texture. And no other Cantonese style porridge is as iconic as the century egg and pork porridge. Cooked with a flavourful pork stock, and enriched with creamy century eggs, this is humble cuisine, made luxurious through the efforts of the chef.
Fetch it: 126 Dim Sum Wen Dao Shi, Ah Chiang’s Porridge, Tim Ho Wan, Wong Chiew Restaurant
Is your mouth watering yet? Be it dried scallop porridge, meatball porridge, liver porridge, Hakka olive porridge, or chicken porridge, you’re spoilt for choice!
Don’t wait till you’re feeling unwell to grab yourself a tasty bowl of porridge.
