Ah Chiang's Porridge ~ Outram Park

Today is not a very sunny day as it’s quite cloudy when we reached Ah Chiang’s porridge food stall at Outram Park at around 9 am. Imagine, we purposely drag our butt to get up at 7.30 am while we could have another 2 or 3 hours of beauty sleep just to slurp the porridge. Mindful that time is crucially important when you want to eat porridge in this stall. The earlier, the better. As we half-heartedly pray that the place is not that crowded, alas, it’s the otherwise. Luckily we didn’t have to wait that long.
Our usual menu in this stall is 2 plates of raw fish (per person, please), century egg, yew tiao and off course, the famous porridge, plain, and, off course, not to be left out, the fresh red chili to company the raw fish. The ultimate reason for 2 plates of the raw fish is because it takes quite long to have the porridge on your table, approx. 25-30 min. So, to buy some time, we shove the fish down to our throat without the porridge, and off course, the fish has to taste wonderful. It doesn’t have the fishy smell, thanks to the very fragrant sesame oil. And, with the red chili, soy sauce and ginger, it delightfully lingers in our mouth before swallowed down. When finally bowls of the porridge come, we for sure will be on the way to the 2nd plate of that raw fish. The porridge itself is tasty with a hint of sweetness (probably from Chinese wine and broth?) for plain porridge, I like particularly the smooth (the rice has dissolved to very fine flakes) but not so gooey-like-glue texture of it. It blends nicely with the yew tiao, you don’t really need to soak the yew tiao for so long to get it fully soggy. And, as always (as if I’ve been there for 1000 times already haha… this is my second time going there, and there’ll be much more next time), we feel very much full and skip our lunch in the end. What a perfect day to start a Sunday, with one of the Chinese breakfast’s staples, porridge J.