Cambodians usually dip it in rice congee (porridge) or coffee. In Singapore, Teochew porridge or Singapore-style porridge is a version of Singapore congee. The congee is then garnished with fried garlic, scallions and pepper. It is commonly served with carbohydrates, such as noodles or congee. Doufuru can be used as a spread on steamed buns, or paired with rice congee. Fried dough sticks known as "youtiao" are commonly eaten with century egg congee. Rice congee, lean pork, and century egg are the main ingredients. When eaten as plain rice congee, it is most often served with side dishes. There are two main versions of bobar, plain congee, and chicken congee, rice soup. A popular version is "bubur ayam", which is rice congee with shredded chicken meat. It is often eaten directly as a condiment with rice or congee. These often are boiled before consumption and are served with rice congee. Most Japanese electric rice cookers have a specific setting for cooking congee. In Asia, rice based side dishes such as congee are often sold. Globally, there are similar drinks such as Asian kheer and sweet congee.