If you love steambot, you’ve got to love it the porridge style. The concept of cooking all the ingrediants that a traditional steambot has is that porridge is actually a better at keeping heat compared to soup due to the thickness of the porridge. At the end, you can only taste the sweetness of the ingrediants that is kept in the porridge.
Eggs and some Fu Zhuk + Yau Zar Guai
Porridge in claypot style.
Looks of the porridge with bits of dried scallop to enhance the sweetness of the porridge
Do remember one thing though, remember to always keep on stirring the ingrediants because porridge is easier to stick to the pot than soup based steambot. If you forget, the concequences of it would be eating burnt porridge.
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