Each morning during our stay in Hanging Gardens, Ubud, my boyfriend looked forward to his beloved bowl of rice porridge prior to his vegetarian omelette with a generous helping of hot chillies.
Rice porridge is the traditional daily breakfast for the people of Indonesia and I rather enjoyed it myself.
This simple dish offers a healthy start to anyone’s day and various condiments may be added to suit your desired taste.
It is also beneficial for those recovering from an illness, providing protein, carbohydrates, thiamine and iron and essentially easy to digest.
I decided to research the method in order to prepare rice porridge at home and have laid out my own recipe based on one from an Indonesian travel website.
Ingredients:
200 grams rice
1/4 chicken
1 litre water
Fried onions
Blanched green beans
Bean sprouts
Method:
Cook the chicken in boiled water until tender.
Remove the chicken from water, fry, de-bone and shred it.
Wash, drain and steam the rice until tender.
Add the water that you used to cook the chicken.
Stir on low heat until the porridge is ready.
Serve porridge in deep bowls.
Garnish with shredded chicken,
fried onions, sliced beans and bean sprouts.
Remove the chicken from water, fry, de-bone and shred it.
Wash, drain and steam the rice until tender.
Add the water that you used to cook the chicken.
Stir on low heat until the porridge is ready.
Serve porridge in deep bowls.
Garnish with shredded chicken,
fried onions, sliced beans and bean sprouts.
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