I believe the "chok" or porridge at stall 39 is so darn tasty because of the many elements that get thrown in during and after the cooking process. From what I can see and taste, there's sesame oil, soya sauce, very finely julienned fresh ginger, pickled radish, slices of fried dough sticks and Chinese parsley. Also, the uncle keeps a huge pot of porridge simmering away on the side. He scoops from here to cook the individual orders as they come in. That probably explains why the porridge is very fine and smooth, with a slightly "jwee jwee" or watery consistency (I prefer this to the thick mud-like type).