chicken congee

May 8th 2023
Head can be heated, but the heart must stay cool… ~ Indonesian Proverb HE SAID... Today we were continuing to explore the bustling city of Jakarta. Wide awake at 5:30am and feeling completely refreshed, we immediately jumped into the day. We may have been a bit too eager. When we arrived at Yello Harmoni Hotel’s expansive dining area for breakfast at 6am, the pl ... read more

Asia » Indonesia » Java » Jakarta

The Dutch began to colonize Indonesia in the early 17th century; the islands were occupied by Japan from 1942 to 1945. Indonesia declared its independence after Japan's surrender, but it required four years of intermittent negotiations, recurring hos... ... read more

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Ren & Andrew

RENanDREW

This blog documents the feeding of our travel addiction - one country at a time. Travel is an essential part of our life, and we'll continue to travel until our addiction wanes (which probably won't be in this lifetime)! The more we travel, the more we see; and the more we see, the more we understand that we know so little - which is a brilliant thing. We love the little corner of south eastern Australia we call home, but we are at our happiest when throwing ourselves into a new adventure and experiencing new cultures. Rather than doing round-the-world trips, our preferred style of trave... full info

Joined	November 6th 2007	Trips	17
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17th July 2023

Zephyr
Nenene

I love congee. This pic has inspired me to add some peanuts next time I get it for some added crunch.

19th July 2023

RENanDREW
Ren & Andrew

Re:
I keep trying congee whenever I come across it - the peanuts were nice in it, but I need help/advice on what other toppings are best. I'll look out for your congee photos for inspiration :)

25th July 2023

Zephyr
Nenene

Century egg and pork is a favourite of mine. I liked salted duck egg too but I read you are not keen on them.

26th July 2023

RENanDREW
Ren & Andrew

Re:
Thanks I'll look out for the pork... but may have to pass on the century eggs. I've tried them a few times, but I can't get past the smell of it. The only time I actually enjoyed it was in a spicy szechuan type sauce - the garlic and sesame oil masked the smell :)

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