Indonesia
In Indonesia, congee, called bubur, is a favourite breakfast food, and many food vendors pass through the streets at dawn, calling "bubur" to sell it to householders. A popular version is bubur ayam, which is congee with shredded chicken meat. It is also served with many condiments, such as green onion, crispy fried shallot, fried soybean, Chinese crullers (youtiao, known as cakwe in Indonesia), both salty and sweet soy sauce, and sometimes it is topped with yellow chicken broth and kerupuk (Indonesian style crackers). Unlike many other Indonesian dishes, it is not spicy; sambal or chili paste is served separately.
The food hawkers sometimes have sate to go with it, made from quail egg or chicken intestine, liver, gizzard, or heart.
On Bali's north coast, famously in the village called Bondalem, there is a local congee dish called mengguh, a popular local chicken and vegetable rice congee that is spicier than common bubur ayam and more similar to tinutuan, using a spice mix of onions, garlic, coriander seeds, pepper, and chili.
In another region of Indonesia, Manado, very popular is tinutuan, or bubur Manado (Manadonese porridge), another porridge with ample vegetables. A bit different from the one sold on Java Island, it is made from rice porridge and enhanced with water spinach or kangkung, corn kernels, yam or sweet potato, dried salty fish, lemon basil or kemangi leaves, and melinjo or Gnetum gnemon leaves.
Sago flour is made into porridge in eastern Indonesian, as the staple food of Maluku and Papuan people. The sago congee is called papeda, and usually is eaten with yellow soup made from tuna or mubara fish spiced with turmeric and lime.
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