Congee 🍲🥣🥢

Porridge, also known as congee, juk (粥) in Cantonese or okayu (お粥) in Japanese, is an Asian comfort food found throughout East Asian cuisine made from boiled rice and water.
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The porridge here is cooked with miso, salmon, crab meat, pumpkin, shimeji mushroom, togarashi and micro greens. The miso added a nice subtle umami flavour to the dish, with highlights of briny sweetness from the crabmeat and floral sweetness from the pumpkin. The fresh salmon added a nice texture as it cooks oh so slightly in the warmth of the porridge. Mushroom for texture and togarashi for spice, all in, just nice.
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💵 RM36.00 / portion
💫 5 / 5
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Fried porridge consists of a double cooking method.
Firstly, rice is boiled into becoming rice porridge, also known as congee. Although called fried porridge in English, this dish is actually sautéed in a wok with sauces that give it a brown colour.
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The dish is served with strips of fishcake, lard and spring onions. The porridge had a pronounced sweetness to it, with hints of sweetened dark soy sauce, oyster sauce and notes of white pepper. Quite an interesting umami taste as the Maillard reaction released from the burnt porridge. The generous bits of lard does give it that extra kick.
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💵 RM12.00 / 2 person
💫 3 / 5
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Pork porridge, also called congee or juk is a traditional comfort food made from boiled rice, cooked with minced pork, blood pudding, intestine, liver and kidneys.
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This dish was cooked in the Cantonese style, which is more viscous compared to Teochew style porridge. The blood pudding was firm enough to be picked up with chopsticks, and the liver was tender and not overcooked. The kidneys were springy and fresh, which makes a difference. The flavourful minced meat with garlic and preserved vegetables were the highlights, but of course the star was the ultra crispy deep fried intestines.
💵 RM8.00 / bowl
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#Porridge #RicePorridge #Congee #Juk
#猪肉粥 #豬肉粥 #粥 #お粥
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