![\"He](\"http:\/\/photos23.flickr.com\/35073157_e941cc117d_m.jpg\")
<\/a><\/br>\nThe next time you go to Maxwell Hawker Centre<\/b>, you could give 和记粥<\/b> a try if it’s not too warm a day and you feel like having some porridge*.
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![\"Porridge\"](\"http:\/\/photos22.flickr.com\/35073154_8d1e28a153_m.jpg\")
<\/a><\/br>\nThey serve chicken, fish, cuttlefish, and frog legs clayout porridge. I decided to try the frog legs porridge since not many places have it. This one costs $8 and is a good portion for two. The porridge was thick and quite smooth, but my mum found it a tad too thick. The seasoning was not bad though.
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![\"Yu](\"http:\/\/photos22.flickr.com\/35073155_392e947394_m.jpg\")
<\/a><\/br>\nWhat I liked most, however, was the 鱼生<\/b>. It comes in either a $3 or $5 portion. I love the thin, raw fish slices with the sesame oil, lime and spring onion seasoning. Yummy!
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![\"Tofu\"](\"http:\/\/photos22.flickr.com\/35073156_895f8d0da6_m.jpg\")
<\/a><\/br>\nTheir fried tofu is also good. It’s fresh, crisp on the outside and smooth and soft on the inside. It has a slight egg flavour and the seasoning adds just the right amount of saltiness to make it really tasty.
\n*I still like calling it porridge even though it’s more commonly known as congee<\/i> in other countries. I think Singaporeans associate the word “porridge” with this dish rather than the English oats (which I dislike eating).<\/p>\n","protected":false},"excerpt":{"rendered":"