Cantonese Rice Porridge (Juk)

This rice porridge, also referred to as congee, has many functions; from simple toddler food to the preferred food when one is sick and in recuperation. Easily digestible and nutritious, hospitals serve it as soft diet. It’s basically rice cooked in a lot of water and the consistency depends on the amount of water added. When fish, chicken, pork, innards, preserved vegetables, chopped salted egg, thin strips of ginger, etc. are added, it becomes a deliciously rich meal. A popular porridge is Chu Chap Juk which has pork, fried intestines, liver, pig’s blood; served piping hot and sometimes topped with pieces of yau char kwai (deep fried crullers), garnished with spring onions, and accompanied with sliced cili padi in soy sauce. It is very tasty and is one meal that is good to the last spoonful. 

Places to try:
Restoran Wong Fee Kee, Bercham
1.00 – 8.00 p.m.; price: RM3-4
Very tasty – pork, spare ribs, fish head, eel, fish & chicken are also available.

Restoran Wing Hoong Lapan, 51 Jalan Yang Kalsom (New Town)
12.00 p.m. – 9.00 p.m.; price from RM3.50
Has about 5 varieties: beef, pork, chicken, fish – tasty with lots of ingredients.

Big Tree Food Garden, Off Jln Tokong, Behind Tuck Kee Restaurant, Pasir Pinji
7.30am – 3.00 p.m.; price: RM2.70-4.60
Rice nicely dissolved and not too thick – ingredients generous – gerupa fish with nice gingery taste.

Leong Kee Restaurant, 153 Jalan Pasir Putih
6.00 p.m. – midnight (closed on Wednesdays); price from RM3.50