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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