This time I asked for without extra porridge, and this is how it looks like. The ratio is better and it's good for me, so I would advice others to add both as well
I just wanted to add ingredients but this guy basically made me a giant bowl of porridge lol.
It's better when you dine in, the shallots are still crispy even when mixed in, and I appreciate the flavours more when it's fresh. It's less viscous too
The ckn breast was a little tough but that's alright since it's finely shredded, it kind of works
Oh this was delicious, the cuttlefish's flavour permeated the congee and they were wonderfully soft. Peanuts were soft and well braised too. The cuttlefish, being fresh, did have a little bit of fishiness which the sliced ginger helped counter well
Worth a try if you're nearby
They ran out of small intestines, and the liver is overcooked as always when you takeaway, but I'm surprised the base is different for the pork innard one, it does have more complexity as you would expect of pork innard soup
Their porridge is mild but there's this very unique taste to the base, I really have no idea what ingredient results in it.
The pork innards were somewhat generous and quite small so it works very nicely, except that the pork liver is very overcooked
Really smooth texture with the grains almost disintegrated. Flavourful as well, and do ask for more of their well minced fried onions which distributes more evenly in the porridge than the normal bigger ones. Their spring onions have a nice edge to them too. The pork, while tender, doesn't have the strong marination which many places have and thus I prefer this cleaner tasting version
Congee in Boat Style mixes sliced fish, cuttlefish, chives and peanuts making a lighter option. With the Pork Congee, liver and fried pig intestines gives a rich porcine flavour. Mixing in the garnish of fried shallots and spring onions, Breakfast congee from Li Fang Zhou Pin is flavour rich. It's ceamy thick consistency is comfortingly warm. Don't forget to add-on egg ($0.50), and with the salty crisp of a freshly fried dough stick, you are complete.
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Full review: http://bit.do/herecomesgin-Jurong-TTT
Breakfast congee from Li Fang Zhou Pin started with this Century Egg With Lean Meat Congee ($3). Mixing in the garnish of fried shallots and spring onions, it's flavour rich with tender fresh slices of fragrant pork. Creamy thick consistency comes comfortingly warm with generous bits of century egg mixed in. The chew of soft pork in smooth congee with a light bounce of century egg bits has just the right amount of porcine flavour, so good already on its own. Don't forget to add-on egg ($0.50) and with the salty crisp of a freshly fried dough stick, you are complete.
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http://bit.do/herecomesgin-Jurong-TTT
Located within Yuhua Market & Hawker Centre, this stall draws the crowds in with its silky smooth congee. Business starts at 7am in the morning, so plan to have this for an early breakfast before heading to work. Otherwise, expect to wait 15 minutes during peak hour, as each bowl of congee is made upon order. Follow Tastemaker Amanda Liu's lead and order the Century Egg with Lean Meat Congee ($3) that comes topped with fried shallots, spring onions and a freshly fried dough stick (you tiao). Be sure to add on an Egg ($0.50) too! Don't be fooled by the congee's lacklustre appearance. Tastemaker Amanda loves the consistency of the rice grains and how every spoonful is so rich and flavourful!
Avg Price: $5 per person
Photo by Burpple Tastemaker Amanda Liu
The perfect bowl of breakfast comes in a form of a pipping bowl of congee, topped with a fresh egg, freshly fried shallots & lucky for us, freshly fried you tiao.
What I love most of congee is the consistency of the rice grains & how every spoonful is always so rich & flavorful!
Expect to wait about 10-15 minutes for this bowl of congee, but trust me, it'll be well worth it!
#BurppleBestofJurong
Every hawker needs a good porridge stall and Li Fang Zhou Pin definitely fits that bill.
Expect a 10 minute wait for your porridge as they prepare it piping hot. Worth the wait though, with grains boiled down to a smooth gruel and generous ingredients. The clincher for me was the freshly fried you tiao! 😜
Such a bliss! ❤️
This bowl of congee has a thick and dense consistency; and every spoonful is packed with flavours from its ingredients such as [yummy] meatballs, fried shallots, spring onions, [add-on] liver, [add-on] egg and topped with crispy, fried dough stick.
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The very thought of the mixed scallop congee @ 丽芳粥品 makes me drool. Decided to head there really early (way before lunchtime) to queue for their congee, after countless rounds of disappointment as it was either sold out early or closed for the day when I visited the stall previously. The tasty congee has the perfect combination ~ thick texture ✔️+ infused flavours of dried scallops ✔️+ fried shallots ✔️ + spring onions ✔️+ add-on egg ✔️+ crispy You Char Kway a.k.a. fried dough stick ✔️ that keeps me coming back for more. 🤤
#burpple #burpplesg #stfoodtrending #sgfood #foodsg #sgeats #wheretoeatsg #sghawker #hawkersg
