[feast_advanced_jump_to] In this blog post, I will focus on making congee using leftover rice, whether it's day-old rice from ...

I like to mix long grain and short grain rices (not glutinous rice, but the type used for Japanese and Korean cuisines), which makes the congee smoother. Yau ja gwai, often called Chinese ...

U nder this restaurant’s unmistakable red awning in the CID, two neon signs tell you all you need to know: "Congee" and ...

You can buy the yau ja gwai from many congee shops and some Chinese bakeries. These taste best freshly fried, but if you must cook them in advance, reheat them for about five minutes in an oven ...

We’ve all heard of choosing your own ingredients for mala bowls and yong tau foo, but have you ever thought about doing the same for congee/porridge? Peng Jia Zhou at ESR BizPark is Singapore’s first ...