10 April 2010


Cantonese is well-known for cooking their porridge into smooth paste.  The rice is soaked before cooking or add in some grind rice to shorten the cooking time.  Patience is called for when cooking Cantonese porridge, as the cooking is done over small fire and keep stirring to avoid being burnt or stick to the bottom of pot.

The family favorite is century egg porridge or "pheitan chok".  Dried scallops and oysters are soaked and the stock used for cooking the porridge.  Minced pork or pork balls and salted eggs are also added for best flavor.

Brown rice is mixed with normal rice for healthy eating

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