.jpg) Teochew porridge (front) with side dishes | |
| Alternative names | Teochew muay, Teochew mue, Chaozhou rice porridge |
|---|---|
| Course | Main course |
| Place of origin | Chaoshan, China |
| Region or state | Malaysia,Singapore andChaozhou |
| Serving temperature | Hot |
| Main ingredients | Teochew muay (rice porridge) accompanied with small plates of side dishes like braised pork, steamed or fried fish, fish cake,salted egg,omelet, minced meat, braised tau kway, hei bee hiang and vegetables |
| Variations | Cantonesecongee |
Teochew porridge (Chinese:潮州糜;Pe̍h-ōe-jī:Tiô-chiu-môe / Tiô-chiu-bê;TeochewPeng'im: Diê⁵ziu¹muê⁵ (Chaouzhou), Dio⁵ziu¹ muê⁵ (Swatow);Teochew pronunciation inTâi-lô:Tiô-tsiu-muê) is aTeochew rice porridge dish often accompanied with various small plates of side dishes. Amongst them, salted vegetable, preserved radish, olive grits (橄欖糝), salted duck egg and salt fish are the must-have side-dish.
Teochew porridge is served as a banquet of meats, fish egg, and vegetables that is eaten with plain rice porridge. It may be simply prepared plain (i.e. without toppings), or include sweet potatoes.[1] The rice grains, while softened from cooking, are still whole and not in an overly starchy state. Because the porridge is served plain, it is suitable to accompany salty side dishes. The recipe originated in Chaozhou and was later modified by early immigrants prepared inMalaysia andSingapore over the generations to suit local tastes.[2]
In Singapore, Teochew-style porridge is usually consumed with a selection ofSingaporean Chinese side dishes likenasi Padang. There is no fixed list of side dishes, but in Singapore, accompaniments typically includelor bak (braised pork), steamed fish,stir-fried water spinach (kangkong goreng),salted egg,fish cake,tofu, omelet, minced meat, braisedtau kway,hei bee hiang (fried chilishrimp paste), and vegetables.[3] Teochew porridge dishes emphasize simplicity and originality, and every dish is cooked with minimum seasoning to retain its original taste. Teochew is famous for steamed fish, which is usually only seasoned with light sauce,spring onion, slices of ginger and a sprinkle of freshlycrushed red pepper, so that the freshness and sweetness of the seafood can be fully appreciated.
Teochew porridge is considered a comfort food that can be eaten for both breakfast as well as supper.Singapore Airlines has since 2016 introduced Teochew cuisine on board its flights, which includes Teochew porridge.[4]
