Bubuh Bali - Balinese Rice Porridge
Porridge ingredients:
250g cup of rice
4 litres of water
1 salam (Indonesian bay leaf)
1 tsp stock powder of your choice
1 tsp salt
Cooking method:
- Put rice in a medium size pot, wash it under running water and drain. Fill pot up with 4 cups of water.
- Turn stove on high, put pot with lid on, keep it on high until boiling and make sure to keep an eye on it, otherwise water will overflow and can get messy.
- Once the rice is boiling, turn stove to medium, continue cooking and fold rice occasionally - until water has absorbed and the rice forms a smooth texture - this will take approximately 45 minutes in total. Turn stove off.,
- Serve porridge with jukut urab (veggies), shredded chicken, taluh pindang (egg stew), sauce (see below) and topped with fried peanut & fried shallots.
The sauce:
2 tbs Bali In A Jar Curry Paste
100ml coconut cream
100ml water
Salt pepper to taste.
For shredded chicken:
250g chicken breast fillet boiled in the sauce above for 20 minutes. Remove from the sauce, leave it to cool and shred. You can also use seasoned roast chicken.
Jukut Urab - recipe available HERE
Telur Pindang - recipe available HERE
Fried Peanut - 200g raw peanuts, shallow fried or deep fried in vegetable oil, drain and let it cool down to become crunchy.