|My submission to Food Fads of 2014: Congee Brunch - Photo by Wasabi Prime|
True, this concept of serving up the poorest-of-poor, poverty-stricken dish the world has to offer seems anti-New Years, where you're supposed to serve rich, prosperous foods to usher in the year properly. But I've never been one for Old World tradition. I'm also not Chinese, but I've had my own food-related pressures for what to eat for shogatsu, Japanese new year celebrations. I think for symbolic meals, the importance lies in a sense of communal eating, everyone sharing, and frankly, the ease of making something interesting that doesn't take three days to prep. Congee, aka, jook/chuk, aka rice porridge, is the humble, savory rice gruel savior to making a brunch day delicious, deceptively exotic, and fuss-free.
|The most joyless-looking porridge in the world, which is why it's all about toppings - Photos by Wasabi Prime|
|Congee brunch is a badazzmofo - Photo by Wasabi Prime|
|Rice porridge/congee is all about the add-ons, so go buck wild - Photos by Wasabi Prime|
|Setting the stage with some super-classy ambiance - Photos by Wasabi Prime|
|The birth of the Wrath of Congee - Photos by Wasabi Prime|