Ah Chiang's Porridge

Tradition is what makes Ah Chiang's different from other porridge stalls, using old-fashioned charcoal stoves to produce tasty bowls of porridge. Come here for the smooth consistency and fresh ingredients as seen in the use of raw fish! Before we carry on, let us take some time to understand the difference between congee and porridge.

Let us start with some "definition" from Wikipedia.
-Congee is a type of rice porridge or gruel popular in many Asian countries.
-Porridge is a dish made by boiling ground, crushed, or chopped cereal in water, milk, or both.

In other words, Congee is a subset of Porridge

You will have to order at the counter. Remember your table number! They speak little English but enough to get your order through.

- Mixed Pork Porridge
- Raw Fish Slices (cook them in the congee)
Food Review:
The porridge is cooked till the rice disintegrates. Smooth and creamy.

Mixed Pork Porridge ($3.50)

Fish is fresh eaten raw or cooked in your hot congee! Its delicate, clean and sweet.
Raw Fish ($3.00)

Ordinary but goes well with the congee.
Century Egg ($1.50)

In clockwise direction starting from the top right, Chicken Porridge ($3.50), Raw Fish ($3.00), Century Egg ($1.50)

Exterior of  Ah Chiang's Porridge (Toa Payoh Lor 6 Branch)
What makes congee thick? A process called Starch gelatinization is taking place in the congee where intermolecular bonds between starch molecules are broken down in the presence of water and heat. This allows for hydrogen bonding sites to engage with more water.

Simplified science: Starch from rice absorbs liquid. When heated, the grains swell and release the starch.

What you need to know:
- Arrive early as it is always crowded!
- There are various options such as century egg porridge, chicken porridge, fish porridge, pork porridge.
- What is being served here is Cantonese porridge and not Teochew porridge. The former is smooth and silky while the latter is grainy.
Ah Chiang's Porridge (Various Location) 
Toa Payoh Lor 6 Branch
Blk 190 Toa Payoh Lor 6, #01-526
Singapore 310190
Tel: +65 63566009
Opening Hours: 6.45am to 9.15pm (Last Order)
Tiong Poh Road Branch
Blk 65 Tiong Poh Road, #01-38
Singapore 160065
Tel: +65 65570084
Opening Hours: 6.30am to 11.15pm (Last Order)
Hans-Dieter Belitz, Werner Grosch, Peter Schieberle, Food chemistry, Edition 3, Springer, page: 318-323, year: 2004, ISBN 3-540-40818-5
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About Haoming Koo

Koo Haoming. Founder of The Fat Chemist. Currently an undergrad at the National University of Singapore with a burning passion for science! Inspired to start a blog after reading the book, "Napoleon's Buttons, How 17 Molecules Changed History". The book fills the gap between Chemistry and History. Adapting the style of the book, posts written by me highlight the chemistry in the food we eat.
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