Now its time to share the recipe with you :D
Chicken Soup Porridge
Ingredients Rice Porridge
200 g short grain rice (i used jasmine rice)
2000 ml water
2 Indonesian bay leaves
1 tsp salt
Direction : wash and drain the rice. In pot, mix water and rice. Bring to a boil and cook until soft. Add salt and bay leaves, reduce the heat and continue simmering until porridge is ready which is no separation between liquid and rice.
Ingredients Soup :
A half part of chicken +/- 250 gram - i used : chicken leg and tight
1.000 ml water
2 tsp salt
1/2 tsp nutmeg powder
1/2 tsp white pepper powder
1 tbsp soybean sauce / Kecap Bango
Grind spices into a paste:
4 cloves garlic
2 cm length turmeric, roasted and peeled - or you can use 1 tsp turmeric powder
1/4 tbsp ground coriander seed - or 2 tbsp powder
3 candle nuts
Directions : In pot boil water, add chicken and cook until chicken is soft . Take the chicken out of the pot, fry with 2 tbs vegetable oil until golden brown , and shredded the chicken. Set aside.
Meanwhile fry the spice paste, with 1 tsp vegetable oil until fragrance. And the rest of ingredients . Add into the soup, boil for about 5 minute.
How to serve :
Put the porridge into the bowl, add 2 - 3 tbsp of soup, sprinkle with fry soy bean, slice of green onions, and sambal / hot chili. Well, Indonesian people can't live without chili , when comes to eat food, they always like to be sweating * if you know what I mean ^grin^ *
How to fry soybeans :
Grind 3 garlic and 2 tsp salt, put into medium bowl with 250 gr soy bean and 3 cup of water - soak for at least 3 hours or 24 hours.
Drain the water. Fry until golden brown. Drain and store in an air tight container.