It seems that after the CNY food extravagant, the Little Devil had cravings from something soft, smooth and comforting. Basically we have been looking for Cantonese Congee that open for dinner and near to our home.
So after some research, I found Xin Mei Congee and we drop by this place on one evening after work. One thing that we like about Cantonese Congee is that it is smooth and full of flavour. On our recent visit to HongKong, our foodie friend there, Platypus teach us how it's normally done (See below, for the know how)
I ordered the mixed pork porridge and my other half ordered the Century Egg congee. Each bowl come with half portion of the You Tiao (Fried Dough Stick). The congee is thick, smooth, velvety and full of flavour. As per normal practice, the congee come from a big central pot, upon order they then add your ingredients in a different pot and bring to the boil. Ingredients are generous, and the portion in enough for one person.
The you tiao is fried freshly in the shop, so when you get on your bowl, it is still nice and crispy. Other than the congee, they also offered Yu Seng, Fried Tofu and Macaroni, which we did not have a chance to try.
Service wise, they might not have the most friendliest staff. They hardly smile, and they don't like you to touch any of the utensils. Just tell them what you want and they will pass it to you. It is a self service, but for a few tables close to their shop, the staff will deliver to you (base on his discretion).
Overall, a good Cantonese Congee but we have tried better one in Singapore. However, if you need something light and comfortable and you are in Ang Mo Kio, this is a place to go.
Xin Mei Congee @ BLK 724 AMK FC
Block 724 Ang Mo Kio Avenue 6
#01-32. Block 724 Ang Mo Kio Food Centre
Op Hours: Daily 07.30 – 21.30
How to cook Cantonese Congee
After washing the rice (long grained), add some oil to coat the grains and let it marinate for 30min or so. Add water or stock if available. Base on the following ratio, water should double the grains and can not be more than 1/2 of the depth of the pot. Do not add any other ingredients to the pot, as this will block the grains from circulating during cooking and stick to the pot. Use high fire for over 45 mins or so, where you can start seeing the rice grain exploded and broken. You should be able to get a nice congee with the rice grains nicely broken up afterwards. Use another pot to add the ingredients and cook to your liking.
Disclaimer: I have not tried this yet. In case it does not work, let me know and I will hold the Platypus accountable next time I am in Hong Kong!!!