Teochew porridge

Teochew porridge

Teochew porridge (front) with side dishes
Alternative names	Teochew muay, Teochew mue, Chaozhou rice porridge
Course	Main course
Place of origin	Chaoshan,China
Region or state	Malaysia,SingaporeandChaozhou
Serving temperature	Hot
Main ingredients	Teochew muay (rice porridge) accompanied with small plates of side dishes like braised pork, steamed or fried fish, fish cake,salted egg,omelet,minced meat, braised tau kway, hei bee hiang and vegetables
Variations	Cantonesecongee

Teochew porridge(Chinese:Triều Châu mi;Pe̍h-ōe-jī:Tiô-chiu-môe / Tiô-chiu-bê;Teochewpronunciation inTâi-lô:Tiô-tsiu-muê) is aTeochewrice porridge dish 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 inMalaysiaandSingaporeover the generations to suit local tastes.

In Singapore, Teochew-style porridge is usually consumed with a selection ofSingaporean Chineseside dishes likenasi Padang.There is no fixed list of side dishes, but in Singapore, accompaniments typically includelor 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 chilishrimp 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 freshlycrushed 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 Airlineshas since 2016 introduced Teochew cuisine on board its flights, which includes Teochew porridge.

Side dishes

Steamed fish, seasoned withsoy sauce

Omelet

• Steamed fish,a fish dish seasoned withsoy 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 parangorsai 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
• Hei bee hiang, a popular spicy,savorycondiment 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

See also

• Congee
• Teochew cuisine
• Food portal