There is something unique and extra appetising about Klang fried porridge, with a sense of familiarity (the light, mushiness of porridge) plus a whole lot of flavours caught within its brownish hue. Some say it’s the wok hei, or the breath of the wok which gets transferred from the heat in the frying process. But to go into the science of it, we try to understand the Maillard reaction that lends the dish its caramelised appearance, as well as the fresh flavours extracted from the rice porridge and the condiments.
What is the Maillard reaction?
The Maillard reaction is a chemical reaction that occurs between amino acids and reducing sugars in the presence of heat, resulting in the browning and development of complex flavours and aromas in food. For fried porridge, a big part of the sugars is from the rice grains, as well as sauces added, including dashes of soy sauce.
When it comes to fried porridge Singapore, the Maillard reaction can enhance its flavour and texture in several ways, including:
- Flavour development: During the Maillard reaction, new flavour compounds are formed, which can give fried porridge a rich, nutty, and savoury flavour. This flavour development can make the porridge more appetising and more enjoyable to the palette.
- Aroma enhancement: The Maillard reaction can also create new aroma compounds, which can enhance the overall aroma of the fried porridge. This can make the porridge more fragrant and aromatic, adding to its overall appeal.
- Texture improvement: The Maillard reaction can also cause the surface of the fried porridge to become a little crisp and golden brown, adding a desirable texture to the dish. This reaction can also help to seal in moisture, preventing the porridge from becoming too dry.
In the frying process, the starch from the cooked porridge is altered and lends it a more gelatinous texture. The subsequent mouthfeel is distinctly tackier than normal porridge, and when combined with the fragrant bits of lard and other ingredients (such as sliced abalone, sliced fish or pork innards), it really does transform an otherwise anaemic dish into something with a whole lot of oomph to satisfy the need for an umami rush.
What is umami?
Some people call it the fresh flavour of food. Umami is one of the core tastes our taste buds can detect, other than sweet, bitter, sour and salty. Umami means “essense of deliciousness” in Japanese, and is often described as the meaty, savoury deliciousness that deepens flavours.
Rich, smoky flavours are quintessentially added to porridge in the frying process of the ingredients as well as when the whole portion of porridge is added together, bringing across the umami-ness of fried porridge.
Paired with the Maillard reaction which reduces the starch and sugars and extracts the residual flavours within the rice porridge, the umami flavours then cover the entire bowl to create a most appetising comfort food that’s uniquely Asian.
Enjoy a burst of wonderful flavours at Feng Xiang
Excited to taste the results of gastronomic explorations? Looking for delicious fried porridge Singapore that underwent the Maillard reaction and is filled with umami-ness? Then you should make a trip down to a Feng Xiang outlet near you to enjoy the many authentic food offerings born out of Klang, Malaysia. Other than a choice of Klang fried porridge (available with different condiments such as abalone, fried pork cutlet, mixed pork organs or sliced fish), you can also enjoy traditional herbal bak kut teh, available as a soup dish or as a dry bak kut teh stir-fry.
Also, do not miss out on Feng Xiang’s signature braised pork trotter and vinegar pork trotter, both lovingly prepared and cooked over long hours with the chef’s secret recipe passed down through generations.
Make a trip to Feng Xiang today for all the ultimate comfort food offerings. Find us at:
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- Fernvale Hawker Centre & CC (nearest MRT station: Sengkang)
- Food Republic @ BreadTalk iHQ (nearest MRT station: Tai Seng)
- Food Republic @ VivoCity (nearest MRT station: HarbourFront)
- Food Republic @ Parkway Parade (nearest MRT station: Dakota)
- Kopitiam @ AMK Hub (nearest MRT station: Ang Mo Kio)
- Kopitiam Food Hall @ JEM (nearest MRT station: Jurong East)
- Kopitiam @ Northpoint City (nearest MRT station: Yishun)
- Lau Pa Sat (nearest MRT station: Downtown)
- Senja Hawker Centre (nearest MRT station: Bukit Panjang)