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槟城乔治市巴刹猪肠粥 Traditional Pig Intestine Porridge Still A Hit After 66 Years!

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Danielle
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精湛粥藝的溫福振先生，四十多年来每天清晨都花三個小時細心煮粥，先以豬骨和江魚仔熬湯，隔渣後才加入生米熬煮，過程中只要水分一少便馬上加湯，直到米粒煮開，化成一桶桶綿密又順滑的粥底為止，絕不貪方便煮至濃稠後，才一次過添水稀釋。
老溫26歲那年，從父親溫萬成手中接下這個粥攤，賣的是檳城北馬才有的 “豬腸粥”。
这摊精彩的猪肠粥，就位于槟城乔治市吉宁万山后面的露天巴刹路段。
1940年年代开始，温家便以两代人的辛劳岁月一路走来。
老温猪肠粥（创始年：1940年代）
地址：惹瓜拉江沙，槟城（新国泰电发院前）
营业时间：7：00 am - 11：00 am（星期一，五休息）
One wonders what makes an age-old traditional Chinese porridge or congee so tempting that it can withstand the test of time for over 66 years. Ask Mr Voon, the 2nd generation stall owner of one of Penang's most sought-after porridge hot spot at Jalan Kuala Kangsar market in George Town. His ingredients are simple, with just the right amount of "slurpiness" to the porridge, a dash of lard, spring onions and of course the main taste enhancer pig intestines! All boiled just right and served hot from the pot! If you are "Gen Y" and doesn't know what good old traditional  congee is all about just pop over here.  Stop the cereal breakfast, nasi lemak and discover a new taste sensation to kick off your day! Like the  streets around Mr Voon's stall his slurpee congee is also a Penang heritage!
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