Bubur Gudeg (Savory Porridge with Green Jackfruits Sweet Stew)

It has been a longggg while..this looks like an abandoned blog...and sadly it is. Life has been so busy with both kids at school now. This post is my first post in the year of 2013. So here is a late happy new year for all of you. We are doing fine and kicking...
Now about this post, I would like to submit this post to the Indonesian Foodblogger Challenge #9. Congee or Porridge.

I personally have a fond memory about this dish. As I spent my university years in Yogyakarta, the town where this food is widely known. Bubur gudeg is normally served as breakfast, and is sold at street food vendor early in the morning. It is served as breakfast since porridge is considered not so heavy fulfilling food but heavy enough to start the day; while gudeg itself can be served with steamed rice for lunch or dinner and it is normally in a dryer form.
In term of taste, bubur gudeg has its own uniqueness as bubur is savory and gudeg is at sweet part, and sambal goreng krecek as part of this dish serves the spiciness. Originally gudeg is cooked for hours or sometimes in 2 days in a soil pottery using teak leaf to get the desired color, flavor, texture and appearance. Thus this dish is rich and unique. In modern setting, people use slow cooker or regular pot for some hours and add some teabags to get brownish color.

So here is my version of bubur gudeg, the recipe is from here and there, serve 8

Bubur/Porridge
- 3C of jasmine rice
- 1.5L of water
- 1 stalk of lemon grass, cut into 2
- 3 Indonesian bay leaves
- salt
Cook it in a rice cooker or in a pot until soft, stir it as needed.

Gudeg/Green Jackfruits Sweet Stew
- 2 can of green jackfruits
- 8 pieces of chicken thigh/drumstick
- 1 can of coconut water
- 1 can of coconut milk
- 4 cloves of shallot
- 6 cloves of garlic
- 1Tbsp of ground coriander
- 2Tbsp of shredded palm sugar
- salt
- 3 Indonesian bay leaves
- 4 cut of galangal
- 2 teabags
Arrange the ingredients in a slow cooker in order from  bottom to top: galangal, bay leaves, green jackfruits, chicken thigh/drumstick. Then pour crushed seasoning, salt, coconut water and coconut milk. Stir slowly. Switch on the slow cooker. Cook for 2hours or until boiling, then add the teabags. Cook for another 3hours or until the color of tea immersed. Then take out and discard the teabags. Add the palm sugar and lightly stirred. Continue to cook for at least 8hours in total.

Sambal Goreng Krecek
- 2C of krecek or beef skin, soaked and squeezed out the water
- 1C of cowpeas, cooked
- 1/2C of stinky beans
- 3 cloves of shallot
- 4 cloves of garlic
- 2 candle nuts
- 2 red chili pepper
- 5 bird's eye chili
- 1 stalk of lemon grass, cut into 2
- 2 cut of galangal
- 3 kaffir lime leaves
- salt
- sugar
- 1C of coconut milk
- oil for sauteeing
Crush shallot, garlic, candle nuts, and chili until smooth. Then saute with a little bit oil until fragrant. Add lemon grass, galangal, lime leaves, coconut milk, salt and sugar. Cook and stir until boiling. Add the stinky beans and cook for 4min. Add beef skin and cowpeas, stir it well and cook until almost all of the coconut milk absorbed.

Telor Pindang
- 8 large size eggs
- 700mL water
- 3 Indonesian bay leaves
- 1/2C of shallot peels
- 2 teabags
- salt
Put all of the ingredients in a pot, then cook. When it is boiling for 2min, crack the eggs at several part and put it back into the pot and continue to cook. Lower the heat until minimum and cook for another 15min.

Serve them warm all together in a large bowl.