Family breaky

This morning we had breakfast at my parents’ place. My mum had invited my sister jl over for breakfast before she flew back to Sydney, and then Mum decided to invite everyone else as well and have a big family breaky. And big it certainly was!

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.

Almond croissants

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

Fruity wholemeal scones

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.

Wholemeal fruity scone with caramel spread

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

Scone with butter and strawberry jam

We also enjoyed this apple and custard twisted loaf.

Apple and custard twist

I loved custard-filled bread/buns.

Apple and custard twist

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).

Goreng keledek

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

Goreng keledek innards

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.

Big pot of porridge

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

Fried garlic

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

Yow char kwai

Fried shallots…

Fried shallots

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

Fresh coriander

Chopped fresh spring onions…

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.

Pork chok - before I remembered the soy sauce

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!

Pork chok angle 1

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

Pork chok angle 2

Family can log in to Flickr and see people (and chihuahua!) photos too.

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