Congee Village is another favorite comfort food place for us.
Tonight, we had our usual congee with preserved egg, ginger and beef. It’s one of the best deals at $2.50 for a big bowl. I like the little bits of ginger in the porridge. Apat na kami and we could barely finish it. We also ordered a casserole of chicken, eggplant and salty fish and Marita’s favorite – crab cooked in ginger and scallions. Their fried rice with baby shrimp is always good.
BTW – I always believed that preserved egg (“century egg”) was made by soaking the eggs in horse urine. Turns out that isn’t true. Wikipedia says that they’re made by “placing eggs in mud made from alkaline clay and water in order to preserve eggs . . ..” Somehow, I like the horse urine version of the story . . .
Filed under: Uncategorized
