Food that cures Singaporets from influenza and colds

Food that defeats the flu from Singaporeans, is a sharp soup that softens the symptoms and a chocolate drink that brings consolation. < /p>

Food, saving from ailments, was tested by a tourist several years ago. Then the guy came to Singapore with a girl to get acquainted with the future mother -in -law, writes Xrust. Coughing, dizziness, inflamed throat was about to spoil the trip. And then the future Singapore mother -in -law came to the rescue, filling our refrigerator with liquid medicine: Konga. We stuffed with spoons a thick, piquant rice porridge in sips, feeling a little better with every sip.

Warm and hearty, but tender for the stomach, in good times, Kongs in itself is a powerful dinner, and it can be endlessly mixed. You can decorate it with a liquid egg, chopped green onions and coriander or bright spray of oil with garlic and chili and is like a king. Or, when you are sick, you can reduce seductive additives to a minimum and still stay with soothing starch and warmth.

It is not surprising that the Kongs and his relatives are a key dish from influenza in Singapore, Malaysia, China, South Korea-almost anywhere in East Asia, where rice is the main food product. The connection of this porridge with the disease is so strong that some people can eat it only when they are unhealthy.

There is a temptation to call Kong King of the Fuck from influenza, but this is Singapore, one of the most obsessed with culinary countries on Earth, and the competition here is stringent. Literally a melting boiler, the official languages ​​of the island — English, Tamil, Malay and Mandarinsky, representing many cultures that make up its main population. Each of them brings with it enough dishes for cure.