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2013-11-24
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Recovering from flu I decided to opt for something light and nothing would make my day better than a bowl of hot “Ting Zai Zhou” also known as “Lychee Boat Congee” from Imperial Nan Bei Restaurant, Tampines.There are a wide range of Cantonese congee but the most popular congee is the Hongkong Boat Congee.Imperial Treasure Nan Bei Restaurant Lychee Boat Congee consisted of many fresh ingredients added to make this congee special. Ingredients such as thinly shredded cuttlefish, fried peanuts, s
Recovering from flu I decided to opt for something light and nothing would make my day better than a bowl of hot “Ting Zai Zhou” also known as “Lychee Boat Congee” from Imperial Nan Bei Restaurant, Tampines.
There are a wide range of Cantonese congee but the most popular congee is the Hongkong Boat Congee.
Imperial Treasure Nan Bei Restaurant Lychee Boat Congee consisted of many fresh ingredients added to make this congee special. Ingredients such as thinly shredded cuttlefish, fried peanuts, shredded pork, pork skin, fish slices, jellyfish, fish maw slices, thinly shredded chicken meat and doughnut stick strips.
The rice is boiled for several hours until the rice grains breaks down into a very smooth watery gruel.
Imperial Nan Bei Ting Zai Zhou still serve the best Lychee Boat Congee. The taste is flavorful with all the sweetness of the various types of ingredients added to this smooth addictive porridge leaving a lingering taste in my mouth.
Priced at S$6.80 for this take-away.
A traditional Cantonese dish from Guangzhou where fishermen used to sell this porridge in their small dedicated boats.
Currently, there is a new itinerary for visitors touring Guangzhou, China which includes “Guangzhou Lychee Boat Tour with Congee”.
Slices of fish maw, shredded chicken meat and peanuts
Generous amount of thinly shredded fresh cuttlefish
A good mix of fresh ingredients in a congee.With this bowl of congee, I think I have almost recovered from my flu and also gain back my appetite.
張貼
