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The pork intestine porridge at Ong Lai certainly keeps it siple and retains its comfort food charm. This bowl of congee has Chinese crullers, mushrooms, ginger, papadam, and spring onions. Though it is bland for the most part, the porridge still has quite a bit of flavour, and a big contributor to this is the addition of spring onions and ginger. What works with this greatly are the pieces of pork intestine that provide the dish with a rich flavour, as well as some additional texture from its chewiness. The Chinese crullers and papadam help provide that textural balance in the dish with its crunchiness, making every bite pleasurable.More info
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