Photography Jasper Yu Art Direction & Styling Diane Ng Intercontinental Singapore 80 Middle Road (6338-7600)
WHAT’S THE DIFFERENCE?
It generally refers to the Cantonese style of porridge (also known as Hong Kong porridge). The slow-cooking process and use of glutinous rice, in addition to jasmine rice, gives congee its distinctive silky, smooth texture.
Rice is cooked until soft and the grains disintegrate into a thick, starchy consistency, which is then served in the same cooking liquid. Depending on the cuisine, the liquid may be broth or just water.
A colloquial term for Teochew porridge, muay is as simple as it gets – jasmine rice cooked in water for 20-30min. Compared to congee, muay is watery and bland on its own. It is meant to be served as an accompaniment to dishes like chye poh (preserved radish) omelette, steamed fish, and minced pork patty.
Start the slideshow for the porridge recipes.