Porridge 🥣 represents ultimate comfort served up in a bowl for people of all walks of life. It’s relatively simple to make, warming and filling. A big bowl of porridge can help increase the running speed of your internal motor in the morning, help you unwind after a long tiring night or even cure your hangover after a night of heavy drinking. The beauty of porridge boils down to the different ways it could be made. It can be prepared sweet, savoury, thin and thick with toppings/condiments or without. This humble dish is best served warm, my favourite version of porridge would be “JUK” 粥congee. Besides being featured often as a breakfast dish served in Asian households, 粥 also being served as a main meal with the addition of meat & vegetables. Depending on which country & region you are from, the addition of toppings/ condiments range from pickled vegetables, eggs to even fermented tofu to add flavours to the congee. I don’t have any porridge selfie to celebrate World Porridge Day today but hoping these few snippets of Congee could express a little bit of the world I grew up in. I believe that we all grew up eating all sorts of savoury congee - from Plain, Spinach, Fish, Pork, ABC to 皮蛋瘦肉粥. The congee list is endless here and this is really the beauty of it. What may seem old is new again whenever there are new ingredients gracing the warm pot of congee. #WorldPorridgeDay #Porridge #CongeeForLife
Most people think of oatmeal when they think of porridge. However, there are other types of starchy plants that are used for porridge. These include rice, wheat, barley, corn, and buckwheat. My favourite version of porridge would be the Asian Congee as said above. Some porridge lovers add milk to their porridge, while others are content with just water.
Observed every October 10th, World Porridge Day celebrates this delicious breakfast food. It’s also a day to spread awareness about child hunger. Don’t forget to share the day on social media with #WorldPorridgeDay.
