A meal that could be Breakfast, Lunch, Dinner and even Supper. Light and refreshing with your favorite condiments and sometimes with specific sauce or chillies. Porridge may look simple but the art of making a good base (plain porridge 明火白粥）takes effort and special 'recipe' such as boiling rice in specific stock instead of plain water. These stock（高汤）are often 'broth' made from long hours of simmering with bones of chicken, pork, chinese anchovies（江鱼仔）, beef or other kind of seafood and beans. The taste will totally depend on the chef!
Frankly, this is the first time I had Fish Roe Porridge. I have taken fish roe and porridge separately but have never thought of the simplest version of having the roe in the porridge itself. The reason is simple - The taste could be too 'raw or fishy' to swallow. I was still skeptical at the point when I was buying it.
It looks simple enough - Just lots of roe at the bottom of the bowl and topped up with plain white porridge with strips of ginger, a sprinkle of spring onion and a grab of a few pieces of fried Yu-tiao（油条）. (And so it looks...)
I give it a good stir and taste my first spoonful of porridge... I am surprise that the so-called plain porridge could be so tasty, smooth and full of flavor! Then I remembered what my mom told me about the making of 'special' plain porridge... I proceed with my first bite of the fish roe - it is soft and full with the typical seductive 'chewy' effect. The combination is marvel-licious!
The other good thing is that the stall-owner is such a generous man and your little bowl will actually be packed with more than enough fish roe for most of your bites. It is really a yummy unless you consider this as too much of an 'exotic delicacy'! Haha...
Let's tuck in...
Location : East Coast Lagoon Food Village
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