Teochew Muay 糜 (蘪) porridge stalls have distinctly different types of dishes
Teochew porridge (Chinese: 潮州糜)
A Teochew rice porridge dish is often accompanied with various small plates of side dishes. Teochew porridge is served as a banquet of meats, fish egg, and vegetables that is eaten with plain rice porridge. It may be simply prepared plain (i.e. without toppings), or include sweet potatoes. The rice grains, while softened from cooking, are still whole and not in an overly starchy state. Because the porridge is served plain, it is suitable to accompany salty side dishes. The recipe originated in Chaozhou and was later modified by early immigrants prepared in Malaysia and Singapore over the generations to suit local tastes.
In Singapore, Teochew-style porridge is usually consumed with a selection of Singaporean Chinese side dishes like nasi Padang. There is no fixed list of side dishes, but in Singapore, accompaniments typically include lor bak (braised pork), steamed fish, stir-fried water spinach (kangkong goreng), salted egg, fish cake, tofu, omelet, minced meat, braised tau kway, Hei Bee Hiang (fried chili shrimp paste), and vegetables. Teochew porridge dishes emphasize simplicity and originality, and every dish is cooked with minimum seasoning to retain its original taste. Teochew is famous for steamed fish, which is usually only seasoned with light sauce, spring onion, slices of ginger and a sprinkle of freshly crushed red pepper, so that the freshness and sweetness of the seafood can be fully appreciated.
Teochew porridge is considered a comfort food that can be eaten for both breakfast as well as supper. Singapore Airlines has since 2016 introduced Teochew cuisine on board its flights, which includes Teochew porridge.
Side dishes:
- Lor bak, minced pork and/or seafood marinated with five-spice powder, rolled in thin beancurd sheets and deep fried
- Steamed fish, a fish dish seasoned with soy sauce, spring onion, slices of ginger and freshly crushed red pepper
- Salted egg, a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal
- Fishcake, minced fish meat which has been pounded. In Singapore, ikan parang or sai tor her (wolf herring) are considered suitable for making fishcake.
- Omelet, a dish made from beaten eggs quickly cooked with butter or oil in a frying pan
- Hae Bee Hiam - 蝦米香, a popular spicy, savory condiment in Singapore consisting of shrimp paste stir fried with chopped dried shrimp, shallot and garlic
- Stir-fried water spinach, a vegetable dish, sometimes with anchovy
- Lor ark, a Teochew-style braised duck with soy sauce
- Braised pig's skin, a pork dish braised with soy sauce
Authentic Teochew Porridge That Even Grandma Would Approve of
The humble bowl of porridge Teochew Muay 糜 (蘪) and its accoutrements sit unassumingly on the table, akin to an earnest, honest everyday salary man that usually blends into the background and goes unnoticed. However, at “ChaoZhou Porridge”, porridge takes on a new life. It assumes a starring role. It is the pièce de résistance, perfected over 10 years of dedicated study.
ChaoZhou Porriage’s head chef devoted a decade of his life to teasing out every secret and nuance of its preparation. He pursued this consuming passion to the very source itself, seeking out various Teochew chefs in Chaoshan, China to learn from. On his travels, he picked up authentic recipes and honed his technique. Preparing the large spread of dishes requires consummate skill in all styles of cooking, from braising to steaming to deep frying. Now, back to Singapore, one can join him and discover the simple pleasure of tucking into a bowl of porridge and its accompanying assortment of tasty dishes.
The main course items are:
- Steamed Minced Meat with Salted Fish Set
- Fragrant Minced Meat Set
- Braised Delights Set
- Braided Duck Set
The side dishes are:
- Preserved Radish Omelette
- Stir Fried Broccoli
- Stir Fried Pumpkin with Preserved Radish
- Stir Fried Pork Belly with Preserved Vegetable
- Fried Vermicelli with Cabbage and Golden Mushroom
- Braised Tau Pok
- Beancurd Fried Garlic
- Stir Fried Long Bean with Preserved Radish
Teochew Muay 潮 州 糜 in 1950s
Loved by locals, Teochew Porridge is a wonderful comfort food for both breakfast and dinner time
Teochew Porridge is a popular rice dish in Singapore. It is usually served with various side dishes, such as meats, fish, and vegetables. One of the most popular sides in probably braised pork (lor bak). However, salted egg, braised tofu, and omelette are typical side dishes as well.
What makes Teochew Porridge dishes special is the emphasis on the original and natural taste of the ingredients. Hence, the dishes are only seasoned sparingly. The Teochew Porridge itself is usually rather plain and unsweetened, as the side dishes tend to be salty. Some versions of the porridge might include sweet potatoes.
Where is the best Teochew Porridge:
- Soon Soon Teochew Porridge Restaurant
- Joo Chiat Teochew Porridge
- Joo Seng Teochew Porridge & Rice
- Ye Shang Hai Teochew Porridge
