Congee (British English: /ˈkɒndʒi/; or conjee) is a type of rice porridge or gruel popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients, such as meat, fish, and flavorings, are added while preparing the congee, it is most often served as a meal on its own, especially for the ill. Names for congee are as varied as the style of its preparation. Despite its many variations, it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water. Indonesia Main article: Bubur ayam In Indonesian, congee is called bubur, and it is a favourite breakfast food in the country. Every morning, travelling cart of bubur ayam vendors are often found regularly frequenting residential area to sell their wares in the neighbourhood. A popular version is bubur ayam, which is rice congee with shredded chicken meat. It is also served with many condiments, such as green onion, crispy fried shallot, fried soybean, Chinese crullers (youtiao, known as cakwe in Indonesia), both salty and sweet soy sauce, and sometimes it is topped with yellow chicken broth and kerupuk (Indonesian style crackers). Unlike many other Indonesian dishes, it is not spicy; sambal or chili paste is served separately. The food hawkers sometimes have sate to go with it, made from quail egg or chicken intestine, liver, gizzard, or heart. On Bali's north coast, famously in a village called Bondalem, there is a local congee dish called mengguh, a popular local chicken and vegetable rice congee that is spicier than common bubur ayam and more similar to tinutuan, using a spice mix of onions, garlic, coriander seeds, pepper and chili.[10] In another region of Indonesia — the city of Manado in North Sulawesi, there is a very popular type of congee called tinutuan, or also known as bubur Manado (Manadonese porridge). It is rice porridge served with ample amount of vegetables. A bit different from the one sold in Java, it is made from rice porridge, enriched with vegetables which includes kangkung (water spinach), corn kernels, yam or sweet potato, dried salted fish, kemangi (lemon basil) leaves and melinjo (Gnetum gnemon) leaves. Sago flour is made into porridge in eastern Indonesia, as the staple food of Maluku and Papuan people. The sago congee is called papeda, and usually is eaten with yellow soup made from tuna or mubara fish spiced with turmeric and lime. Singapore Main article: Teochew porridge In Singapore, Teochew porridge or Singapore-style porridge is a version of Singapore congee. In Singapore, it's considered a comfort food for both breakfast as well as supper. Teochew porridge dish often accompanied with various small plates of side dishes. Usually, it's served as a banquet of meats, fish egg and vegetables eaten with plain rice porridge. The recipes that early immigrants prepared in Singapore have been modified over the generations to suit local tastes. Singapore Teochew style porridge is usually consumed with a selection of Singaporean Chinese side dishes like Nasi Padang. There is no fixed list of side dishes, but in Singapore, accompaniments typically include lor bak (braised pork), steamed fish, stir-fried water spinach (kangkong goreng), salted egg, fish cake, tofu, omelette, minced meat, braised tau kway, Hei Bee Hiang (fried shrimp chilli paste), and vegetables New KIds On The Block - The Christmas Song https://www.youtube.com/watch?v=WC6vDtH8Td0 Eating Rice Porridge with Dumpling Filings, ASMR Like and SHARE-IT-AROUND and you will help me a lot Support Gerryko Malaysia: https://www.patreon.com/gerrykomalaysia ... https://www.youtube.com/watch?v=bmpialUvbH4