* INDONESIAN FOOD (3) : Chicken Porridge ; Udhuk Rice (Nasi Udhuk)

–

rossatelier.wordpress.com

–

*INDONESIAN  FOOD  ( 3 )  –  Chicken Porridge  (Bubur Ayam)  : Nasi UDHUK  (Udhuk Rice)

_

*CHICKEN   PORRIDGE   (BUBUR  AYAM)

–

*Ingredients:

• 300 gr chicken
• 200 gr rice
• 1 liter water
• salt to taste
• ½ tsp. ground pepper

• 2 pieces cakwee, finely sliced ,if necessary.

(Cakwee  is  a  long  fried roll that can be purchased in Chinese markets).

• finely sliced spring onions

–

*Instructions:

–

• After wash, soak the rice about one hour. (The rice  is ‘in’ the water). In order  to  tender  it  faster  while cooking.

• Reserve 2 liter of the chicken broth. Boiled  with  onion  and  pepper.
• Simmer chicken in water to cover until tender with some salt, pepper,  and onion.  Fry a while  the chicken, then debone and shred the meat into thin slices.
• Wash and drain the rice.  Boil rice in 1 liter water until grains are tender to the bite.  Add the chicken broth.  Stirring  till  its  bottom. Bring to a simmer and continue simmering at low heat until porridge is ready and there is no separation of liquid and rice. Keep stirring. Add salt and pepper. Keep  stirring  till  its  bottom.
• If is too ‘heavy’  while  stirring, add some bit cooked water, Keep stirring  up side down, at low heat.
• Serve porridge in deep bowls.
• Garnish with the cakwee, shredded chicken, sliced spring onions,  and fried soya beans if you want. Add drops of light soy to taste.

• Serve  soy ketchup  and  bottled chili sauce on the side.
• For added nutrition, a raw egg yolk can be added on the top of the hot porridge. Or with chicken  sausage  slices.

Makes 6 servings (MerrysKitchen/RTN)

—————————————————————————-

–

*UDUK RICE  (NASI UDUK )

–

*Ingredients:

• 500 gr rice
• 1.000 ml thick heavy /viscous  coconut milk
• 3 pieces of nutmeg flower
• 6 pieces of clove
• 5 cm of cassia bark
• 1 piece of pounded nutmeg
• 5 cm of pounded galangal (laos)
• 3 bars of pounded lemon grass
• 3 cm of pounded ginger
• 5 ml of salt

–

*Nut Sauce:

–

• 300 gr of fried arachis hypogala, blend with 10 pcs of small chilli, 6 spoons of soy sauce, 2 spoons of tomato sauce, 2.5 ml of salt, 300 ml of water, and 1 spoon of sour-tasting liqui

–

*Supplements:

–

• Fried shallot
• Omelette
• Sliced Cucumber
• Sliced Tomato
• Lemon
• Any type of flake

–

*Directions :

–

1. Steam the rice for 30 minutes
2. Boil coconut milk, nutmeg flowers, cloves, cassia bark,nutmeg, galanga, lemon grass, ginger, and salt in same time
3. Put rice into the boiling coconut milk
4. When it has dried, take away the rice
5. Re-Steam the rice until well cooked
6. Boil The Nut Sauce until Viscous
7. Serve Warmly with supplement materials  (like fried chicken or Opor Chicken)–

by Cookmaster.

————————————————————————————-

–

“Thank You So Much For Being My Visitor, My Customer, and My Friend”

–

Please  Email Us :  rossatelier@gmail.com

–

Kindly  explore  more this Blog. You  will  find  more   information and  stories   behind, of  Indonesia.

–

When You Like My Website, My Blog, My Work, Please Do Tell Your Friends.

When You Have Comment  About My Work, My Blog,My Website, Please Do Tell Me.

We  do respect  your privacy  and your  email.

*

Kindly  Visit:

* RossAtelier. com

*Chantik Jewels. WordPress.com

–

“Terima Kasih” for Knowing Indonesia Much Closer.

–

From  your   friend  of  the  other  side  of globe,

Warmest  Love,

Ross T  Nugroho

–

Rossatelier.wordpress.com

*

Read Full Post »