By the way, for those non-Malaysian who still think that Bak Kut Teh originated from Singapore, be sober, here a chance to redeem your naiveness by remembering this capital of BKT -- Klang and repeat 10x in your dream. Fact is other places who steal BKT originality from Klang are mere copycats. But it's also ourselve to blame not doing a good job in marketing.
What the heck is fried porridge you may politely ask. For once it's porridge not for sick people, but whether you are going to fall sick after eating or missing this, is another story.
Below is how fried porridge looks like in continuous shots taking at 1.2 second/shot before 'dissipated' (like real :D), sinfully tasty, pending elaborate lab report, among the ingredients found with our naked eyes were tiny hard beancurd cubes(aka Tao kua), lard and cuttlefish strips.
Side dishes to go with, normally the waitress will try to introduce fried bee hoon with crab or ibacus (lai niu har in cantonese, heh kor in hokkien), more likely to boast their year end bonus than anything else, good to have but unnecessary. Also feature here is their homemade fried meat-balls, but to my dissapointment not accompany with any homemade sauce, so do no justice to this dish.
However, you should try their stir fry potato leaves (no picture available, because it's gone faster than shutter speed) that comes with sweet after taste, no guilt and no risk of diabetic or cholestrol. As if you are concern :).
Bonus recommendation:
A stone away from the fried porridge (depend how big your stone is), there is one rather famous fatty pan mee, hand shredded type, no try you won't die, only regret :D .. but make sure you are not busy because waiting time can easily more than 30 minutes.
Carpe Diem ...
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