We had congee based on a Top Chef winning recipe that Blue Apron puts out. We bought our own ingredients,but had all the Asian stuff except black garlic, which we subbed out last time for simple roasted garlic. Wow was the black garlic an intense smell! But a good one. It has ground pork as the protein, plus we added a 6 minute egg, which I'll do a 4-5 next time. I also added a bit of water when melting the palm sugar and cooked it at a lower temp until it was all melted, then tired it up to caramelize. Iwe really liked it this time, though I'll increase the cayenne to 1/2 tsp, along with the other spices next time as Dogboa prefers things a bit more spicy.