Adrianna Tan<p>Today for dinner I was able to cook us a simple Teochew muay (Teochew porridge, very different from Cantonese congee. Kind of just water and rice but in a more precise water ratio). The goal of a Teochew muay is to have a plain canvas on which you can eat any number of savory sides. </p><p>It usually comes with a whole fish. </p><p>I did that, and a ‘ba chor nerng’ (omelette with ground pork). A side of veggies and ‘preserved olives and mustard leaves’. </p><p>Pretty much what my grandma cooked daily for lunch. </p><p>Being so far from home, little things like that ground me and give me a sense of home and self. </p><p>I wrote about the importance of this simple food here: <a href="https://popagandhi.com/posts/a-drinkable-history-of-my-family/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="ellipsis">popagandhi.com/posts/a-drinkab</span><span class="invisible">le-history-of-my-family/</span></a></p><p><a href="https://hachyderm.io/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Food</span></a> <a href="https://hachyderm.io/tags/Cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Cooking</span></a> <a href="https://hachyderm.io/tags/Blogs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Blogs</span></a></p>