Tag Archives: Bubur

Bubur Ayam – Chicken Congee Recipe

Congee is comfort food for most Asian and there is a wide variety depending on countries and regions. Today I am going to focus on Indonesian bubur ayam – chicken congee.

This version of congee is the kind you find being sold by hawkers at almost every side street in the country. If you ever visit Indonesia, you must give it a try even at the risk of stomach discomfort!

My tip to staying safe from eating side street food is to stick to the ones crowded with mobs of hungry buyers. Those usually sell delicious food at a very reasonable price and with minimal risk from getting food poisoning.

If you want to try at your own home, you can, of course, follow this recipe 🙂

Bubur Ayam – Chicken Congee

What’s considered as a complete bubur ayam

Taking an analogy from the world of music, bubur ayam is an orchestra, and not a single piece.

It means bubur ayam is not just about the congee.

It is also about the chicken simmered in spiced broth, then lightly fried and shredded.

It is the said broth, strained, and serve along with the congee.

And of course, let us not forget the numerous sides that accompany the congee.

Some of the must-have sides include:

  • cakwe (Chinese crullers), cut into thin pieces.
  • prawn crackers, or onion crackers (Indonesian: kerupuk udang, or kerupuk bawang)
  • fried peanuts
  • chopped fresh scallions and cilantro leaves
  • fried shallots (Indonesian: bawang goreng)
  • sambal (chili sauce), Sriracha or sambal oelek is a good choice if you don’t have the time to make homemade sambal. For those of us grew up eating this from the various bubur sellers in Jakarta, you probably want to make some sambal kacang.
  • kecap manis (Indonesian sweet soy sauce), I prefer Bango brand over ABC brand, but both are delicious with this congee.

If you cannot make the complete set of sides, I highly recommend to at least have the cakwe/Chinese crullers and some chopped fresh scallions and cilantro along with the congee, fried chicken, and the chicken broth.

Bubur Ayam - Chicken Congee

Bubur Ayam – Chicken Congee

What’s in my bubur ayam recipe

I aim to provide the minimum required components to prepare a complete Indonesian style bubur ayam, so you will be able to make the following with this recipe:

  • the congee itself,
  • the fried chicken, and
  • the chicken broth.

I already share my cakwe/Chinese crullers recipe in the previous post if you are up to the challenge of making some at home.

If you have access to a pretty well-stocked Chinese grocery, there is a high chance that they will sell it in their frozen section.

The same goes for prawn crackers and kecap manis (Indonesian sweet soy sauce), just not in the frozen aisle of course 🙂

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Bubur Ketan Hitam – Glutinous Black Rice Sweet Porridge Recipe

Bubur Ketan Hitam – Glutinous Black Rice Sweet Porridge

Bubur ketan hitam, also known as bubur pulut hitam or bubur injun, is a popular Indonesian sweet porridge from black glutinous rice (or black sticky rice), palm sugar, scented with pandan leaves, and eaten with thick coconut milk.

This simple dessert is not only popular in Indonesia, but also throughout most other Southeast Asian and East Asian countries. Like most Asian dessert, bubur ketan hitam also happens to be gluten-free and vegan friendly.

Bubur Ketan Hitam - Glutinous Black Rice Sweet Porridge

Bubur Ketan Hitam – Glutinous Black Rice Sweet Porridge

Black glutinous rice

The main ingredient for this dessert is the black glutinous rice, or black sticky rice.

Almost any Asian grocery store should carry this, most likely in the rice section, and possibly just next to the white sticky rice (sometimes also known as sweet rice).

Since black glutinous rice takes quite a bit of time to cook, we usually soak it for at least 4 hours, preferrably overnight, to shorten the cooking time. I usually wash and rinse them before I go to bed and soak in cold water overnight, then cook the rice the following day.

Bubur Ketan Hitam - Glutinous Black Rice Sweet Porridge

Bubur Ketan Hitam – Glutinous Black Rice Sweet Porridge

Pandan leaves

I understand that sometimes it can be hard to procure weird ingredients, like pandan leaves. And although you may be tempted to skip it since we only use 2 leaves for the whole recipe, I highly suggest you hunt down said leaves for this recipe.

Sure black glutinous rice is very fragrant on its own, but pandan leaves is our version of vanilla, and your bubur ketan hitam will definitely be different if you don’t cook it with some pandan leaves.

In most Asian grocery stores that I have frequented over the years, and over many cities throughout United States, they are usually in the freezer alongside frozen banana leaves.

Bubur Ketan Hitam - Glutinous Black Rice Sweet Porridge

Bubur Ketan Hitam – Glutinous Black Rice Sweet Porridge

Coconut milk/coconut cream

Coconut milk and bubur ketan hitam just goes hand in hand. For those of us who grow up eating bubur ketan hitam for breakfast (and tea time, or even for supper), bubur ketan hitam is just not complete without a big dollop of thick coconut milk.

If you can find coconut cream instead of coconut milk, even better!

In my photos, I added toasted sesame seeds, and slices of toasted almond. These are not common, but I have to say, the sesame seeds and the almond slices give an extra nuttiness edge to the already nutty bubur ketan hitam. But if you have nuts allergy, definitely don’t add them.

As is, the basic combination of bubur ketan hitam plus coconut milk/cream is already super delicious.

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Bubur Kacang Hijau – Mung Beans Sweet Porridge Recipe

Ingredients to prepare bubur kacang hijau (mung beans sweet porridge): dried mung beans, dried tangerine peel, and sugar.

Bubur kacang hijau (mung beans sweet porridge) is a simple Indonesian dessert from dried mung beans, dried tangerine peel, and sugar.

Growing up, we eat this for breakfast, as well as for afternoon snack, and for supper. So Mom always makes a big batch when she cooks this porridge, and you may want to do that too since this is such an easy, healthy, and delicious way to enjoy mung beans.

What do I need to make bubur kacang hijau?

You will only need three ingredients for a super simple bubur kacang hijau: dried mung beans, dried tangerine peel, and sugar.

You can buy dried tangerine peels from a Chinese market, or simply save the peels of fresh tangerines and dry.

I usually just place the fresh peels in my fridge for several days until the peels are dried, then transfer to a freezer-safe bag and store in my freezer. They can last for years in the freezer.

For sugar, I use regular granulated sugar, but you can use brown sugar, coconut palm sugar, or rock sugar.

Bubur kacang hijau - mung beans sweet porridge.

Bubur kacang hijau – mung beans sweet porridge.

How do I cook bubur kacang hijau?

Bubur kacang hijau is one of the simplest dish to prepare, even a newbie cook will be able to pull this off without a hitch.

First, wash and drain the dried mung beans to remove any dirt.

Next, place mung beans, dried tangerine peel, and water in a soup pot and bring to a boil. Cover and reduce the heat to a simmer. Cook until the beans burst and are soft and tender. This should take about 45 minutes to 1 hour.

And finally, add sugar and stir until fully dissolved. Turn off the heat. Serve the porridge hot.

Bubur kacang hijau - mung beans sweet porridge.

Bubur kacang hijau – mung beans sweet porridge.

Bubur kacang hijau with coconut milk

Some people prefer bubur kacang hijau cooked in coconut milk. Naturally, the porridge will be more filling and has a higher fat content compared to the one cooked with water.

Instead of 4 cups (1000 ml) of water, use 400 ml (1 can) coconut milk + 600 ml water.

Since coconut milk can easily curdle when cooked in high heat, be vigilant to quickly reduce the heat to a simmer once it boils. Otherwise, you may notice some curdling to your coconut milk and the porridge won’t look smooth.

Other sweet porridge recipes

If you love sweet porridge like this bubur kacang hijau, you may want to also try these recipes:

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Quarantine Kitchen // Bubur Bali

How’s your day been so far? We hope that you are doing well at home amidst social distancing and self-isolation. In a time where home cooking plays an important role in our daily lives, Ubud Food Festival Presented by ABC launched a new series, Quarantine Kitchen. In this series, we will showcase simple recipes that you can follow at home, featuring our own Festival team. We hope that this video series can bring great additions to your home cooking.

Bubur Bali or Balinese rice porridge is a favorite comfort food at Janet DeNeefe’s household. Gentle in spices and aromatics, bubur Bali is the perfect dish to revive and recharge. Take a look at how easy and simple it is to prepare this comfort food. You can also add other ingredients and enjoy this dish any time of the day.

Bubur Bali (Balinese Rice Porridge)

1 cup white rice
1 stalk lemongrass, bruised and tied into a knot
1 large slice of turmeric
2 salam leaves (substitutes: curry or bay leaves)
5 cups water
1 tsp sea salt or to taste
1 cup kayu manis leaves or spinach, washed and chopped coarsely into bite-size lengths

1. Put rice, lemongrass, turmeric, salam leaves, water and salt in a medium-sized saucepan and bring to a boil.
2. Lower the heat and simmer for about 10 minutes or until the rice is soft and creamy, stir occasionally.
3. Stir in the kayu manis leaves or spinach and turn off the heat after 30 seconds. Set aside for 1 minute and then serve.
4. Served while its hot.

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