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Sunday, December 29, 2013

Bubur Ayam Bumbu Kuning (Indonesian Chicken Rice Porridge in Yellow Broth)


In Indonesian & English

Bahan
Bahan Kuah:                                                        Bahan Bubur:
1 Dada ayam, 1 lt Kaldu ayam, Garam    -  350 gr Beras tumbuk, 3 st Garam
2 cm Lengkuas & 1 Sereh-geprek              -  1 sm Kaldu bubuk, 4 Dn salam
2 Daun salam, 4 Daun jeruk, Minyak        -  2 lt Air, 100 ml Santan (opsional)
Haluskan utk kuah:                                           Pelengkap: (click pada link utk resep2nya)
5 Baw.mrh, 1 st Lada, 1 cm Jahe            -  Kedelai-goreng, Kecap asin/manis, Seledri
1 st Ketumbar, 2 Bawang putih                  -  Bawang grng, Cakwe-ptg, Kerupuk, Tongcai
2 cm Kunyit, 3 Kemiri, ½ st Pala               -  Sambal kemiri, Sate telur puyuh manis

Cara membuat
-   Bubur: Didihkan air, masukkan beras, masak sambil sesekali diaduk hingga hancur. Mskkan kaldu blok, salam, santan & garam. Kecilkan api, terus masak sambil diaduk hingga jadi bubur.
-   Kuah: Tumis bumbu hls. Didihkan kaldu, mskkan bumbu hls, ayam, bahan lain. Masak hingga matang. Angkat ayam, saring kuahnya. Potong ayam jadi 4, goreng ½ kering kmd suwir2.
-   Tuang bubur di mangkuk saji, beri ayam & kuah. Taburi kedelai, baw.goreng, Cakwe, seledri/dn bawang iris & kerupuk. Bumbui dng kecap (bila suka). Makan dng Sambal kemiri dan Sate telur puyuh manis (click pada link untuk resep2nya).

Ingredients
Yellow broth ingredients:                                                     Complements: (click on the link)
1 Chicken breast, 1 lt Chicken broth, frying Oil       -  Salty or sweet soy sauce
2 cm Galangal & 1 Lemongrass-bruised, Salt               -  Fried soy beans, Fried shallots
2 Bay leaves, 4 Kaffir lime leaves                                  -  Tianjin preserved cabbage
Spices to be ground-for yellow broth:                             -  Selery/Green onion-sliced
1 cm Ginger, 2 cm Turmeric, ½ tsp Nutmeg               -  Tapioca crackers
1 tsp Coriander, 2 cloves Garlic, 5 Shallots                -  Youtiao/Chinese crullers-cut
3 Candlenuts, 1 tsp Pepper                                               -  Candlenut chili paste
Porridge ingredients:                                                              -  Sweet quail eggs satay
1 tbsp Chicken broth powder, 2 lt Water, 4 Bay leaves 
350 gr Broken rice, 3 tsp Salt, 100 ml Coconut milk (optional)

Directions
-   Porridge: In a big pot, bring water to a boil & then add in the rice. Cook until the rice grain is soft. Put in the broth powder, bay leaves, coconut milk & salt to taste. Reduce the heat, continue simmering & stir occasionally until the porridge is ready.
-   Yellow broth: Sauté the spices paste. In a pot, bring broth to a boil & then stir in sautéed spices, chicken beast & other soup ingredients. Continue simmering until the chicken is cooked. Remove the chicken & sieve the broth. Cut the chicken into 4, fry for awhile & then shred the chicken.
-   Place the porridge in the serving bowls; ladle the yellow broth into the bowl & add shredded chicken. Sprinkle with fried soy beans, fried shallots, Chinese crullers, celery/green onion & tapioca crackers. Season with sweet/salty soy sauce up to your taste. Serve with Candlenut chili paste & Sweet quail eggs satay.

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