咸粥 / 咸糜 (Kiam Muei) is the famous Singaporean Hokkien Porridge, easy to cook – just throw everything into the cooker – it is waterly, suitable for our tropical hot weather.
My mother always liked to add some extras: dried oyster (蚵干), dried shrimps (蝦米), yellow bean curd (黄豆干). She also preferred darker porridge with added dark soya sauce.
I missed my mother’s “Kiam Muei” since she passed away 2 years ago.
The famous Taiwanese Da Tong 大同电锅 Electric Cooker with inner 内锅 and outer 外锅 bowls. (Listen to the praise from the founder of ACER 施振荣.)
However, due to its power voltage is 110 Volt, 大同电锅 is not suitable for Singapore 220 Volt households.
Singapore rice cookers, mostly made by Japanese or Philip or Tefal brands, have only 1 inner bowl 内锅, not big enough for steaming big portion of soup, porridge or whole chicken / duck.
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