Bubor

Porridge was a staple if someone was ill. It would normally be plain porridge, often served with tauk yu bak and an omelette, garnished with chai po (preserved radish). Then again, we also had porridge as a meal of its own. This type of porridge my mother made was heartier and less refined than the smooth Hong Kong-style congee. You could still feel the texture of the rice grains and she would throw in small prawns (shrimps), diced firm soy bean cakes, sli