Chaoshan refers to an area in eastern Guangdong, adjacent to Fujian Province. It consists of three cities: Chaozhou, Jieyang and Shantou.
People from there speak a different dialect from Cantonese, which is closer to Hokkien, spoken by people in Taiwan and southern Fujian Province. They believe they have been relocated from Fujian Province in ancient times.
Congee is a very important part in Chaoshan cuisine. They call it "mi" (糜), which is an archaic word but preserved in local dialect. Chaoshan people take congee at any time, even as a late night refreshment.
They are never thrifty in making a congee. Typical ingredients could be crab, abalone, lobster and shrimp.
A cassoulet of seafood congee usually cost around 100 yuan (US$15) serving three to four people.
To prepare a shrimp congee, soak the rice first in cool water for one hour. Then stew the rice on a high heat in a cassoulet dish. You need to make sure you have to stir it regularly to ensure the rice is not stuck on the bottom or that it spills over.
Seafood is added as the last step when congee is almost ready. Cut the fresh shrimps in half and put them in the cassoulet together with dried scallop, chopped celery and garlic as the only flavor enhancer.
Experienced cooks turn off the heat early so that there will be a greasy layer of rice skin on top. Locals believe that is the essence of a congee and highly nutritious.
Where to eat:
• Mei Zhou Yao Yue Congee Shop
Address: 119 Shangtang Rd
Geylang is a well-known district in Singapore for nightlife and late night dining. Geylang Road divides the area from north to south, with lanes stretching perpendicularly from the main road.
Tourists or visitors must try the local delicacies hidden in the southern lanes of Geylang and the frog congee is the best one.
Bull frogs, each weighing around 250 grams, are used for the dish. They are stewed in crockery with a special oyster and soy sauce and it tastes especially succulent and smooth.
The congee is served in separate crockery. And the right way to enjoy is by taking a spoonful of the sauce and blending it with the white porridge.
Two Hangzhou natives decided to bring back their favorite Singaporean bullfrog dish when they were studying there as students, and they opened the first Singaporean frog congee shop in Hangzhou.
They collaborate with one of the most popular frog congee eateries in Singapore, Lion City Geylang Lane 9 Frog Congee.
The secret sauce is imported directly from the owner.
Frog with kung pao sauce is the most popular dish ordered by Hangzhou people. You can choose a degree of spiciness from little to super spicy.
Where to eat:
• Lion City Frog Congee
Address: 417 Zhongshan Rd N.
