One of my aunts brought along almond croissants. I didn’t have any, but according to Jac they were nice, with quite a strong boozy (almond liqueur?) flavour.

There were two kinds of scones – these were wholemeal fruity scones, with no added sugar.

These scones were made from a recipe which includes cream and lemonade. My younger sister Juji made these – and did you make the wholemeal scones too, Juji?

Jac and I shared one of each type of scone. We had caramel spread with our wholemeal fruity scone. That caramel spread is soooo sweet and soooooo goooood.

And we had butter and strawberry jam on our lemonade scone. Jac spreads jam with a generous hand, as you can see.

We also enjoyed this apple and custard twisted loaf.

I loved custard-filled bread/buns.

My other aunt who came to breakfast brought along goreng keledek, which are battered deep fried slices of sweet potato. My aunt made the batter from three different flours (rice flour, corn flour and another which I didn’t catch in the conversation).

They were sooooo good. We ate them cold, so they were not crispy, but they were extremely moreish. I couldn’t stop eating them!

The main attraction of breakfast was pork rice porridge, also known as chok, jook or congee (see a previous post about my mum’s pork porridge for breakfast). Once again, Mum cooked up a big pot of porridge. In the porridge were pork ribs and pork balls. Mum said she’d calculated roughly six pork balls per person.

To go with the porridge, we had all the usual bits and pieces. First, fried garlic, which I love.

Yow char kwai – I’ve written about this previously also on my previous post about pork porridge.

Fried shallots…

Fresh coriander (I never have any of this, as I’m not a fan)…

Chopped fresh spring onions…

My cousin voluntarily took on the noble duty of ladling up the bowls of porridge to the fifteen or so hungry diners. When I received my bowl of steaming hot porridge, I loaded it up with garlic, shallots, yow char kwai and spring onion. See my spoon? It’s one of those cute Chinese ping-pong boy ones.

After I took a few photos, I realised I’d forgotten a little drizzle of soy sauce. The purpose of the soy sauce was to add another dimension of flavour, rather than a need for more salt. My mum makes bloody good porridge – and her pork balls are so tasty! I had a couple of bowls of the porridge. I felt like I could’ve had more but didn’t want to be a complete pig!

And because I love the pork porridge so much, here it is yet again! :)