Thursday, March 18, 2010

Keep yourself warm !



After spoiled by sunny warm weather last week... *yeaaa.. we even reached 75 F temperature during winter, hey.. soon is gonna be Spring :D* Again, windy, rainy, cold weather coming .. hik.. I don't like cold weather.. But, one of Indonesian dish I love and some Indonesian love to eat during cold weather is a bowl of chicken porridge.

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:

6 shallots

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.




Don't STEAL the Images




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.

5 comments:

bake in paris said...

Yes, this would definitely keep me warm :-) I love this recipe, it suits my taste buds...

And I believe, either cold or hot season, this chicken soup porridge is great for any meals of the day :-)

Sawadee from Bangkok,
Kris

Fitri said...

Yes,Kris back in my country some people eat porridge for early breakfast after 'clubbing' :D

How are you Kris ? Live getting busy lately ? Take Care Ok

ZuccheroFilato said...

Hi, I saw yr wonderful photos on flickr!
Now i go to read yr receipes!
Ciao !
Aniko

bake in paris said...

Fit, I am so delighted we meet in DMBLDGIT again this month! Let's hope for the best :-)

Sawadee from Bangkok,
Kris

bake in paris said...

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Sawadee from Bangkok,
Kris