Chicken Porridge with Yellowish Seasoned Broth (Bubur Ayam Kuah Kuning)

It is almost end of September and we definitely have to say good bye to summer. I am so not ready for winter, especially Canadian one. When the season changed kids easily get sick, runny noses is what you can expect. Well not only kids, but adults too. I was having sore throat and won't go for any fried foods. Since one of our good friends just got tooth extraction, she ordered some "soft and easy to chew" food. The choice went for chicken porridge. And this was what we have. (PS: the picture is an old file from last year though).

Ingredients:
For porridge:
- 3cups of jasmine rice
- 1 stalk of lemon grass, cut into 5cm in length, bruised
- dash of salt
- 2L water

For yellowish broth and chicken:
- 5 whole chicken leg
- 6 cloves of garlic
- 3 cloves of shallot
- 4 candle nuts
- 1tsp of coriander powder
- 1tsp of cumin powder
- 1tsp of turmeric powder
- 1 stalk of lemon grass, cut into 5cm in length, bruised
- 4 lime leaves
- 4 Indonesian bay leaves
- water
- 1Tbsp of vegetable oil
- salt
- sugar
- oil for frying

For egg satay:
- 3 can of quail eggs, discard the water
- 4 cloves of garlic
- 2 cloves of shallot
- 4 candle nuts
- 1tsp of coriander powder
- 1 tsp of cumin powder
- 2Tbsp of shredded palm sugar
- 1 stalk of lemon grass, cut into 5cm in length, bruised
- 4cm of galangal, bruised
- 3 Indonesian bay leaves
- 2Tbsp of sweet soy sauce
- 600mL water

Side dishes:
- Fried soya beans
- Chinese cruller/long doughnuts
- Fried onion
- Chopped fresh green onion
- Sweet soy sauce
- Chili sauce

Directions:
Making porridge:
In a big pot, mix the rice, lemon grass, salt and water all together. Cook until the rice soften and form porridge. Add some more water as needed. Keep it aside.

Making the yellowish broth and chicken:
In a blender, crush garlic, shallot and candle nuts until smooth. With a little bit of oil, saute it until fragrant. Add the rest of the spices and continue to saute for another minute. Add the chicken and water. Cook under low heat until chicken tender. Adjust the taste with salt and sugar. Take out the chicken, drain off the broth. Then fry the chicken until golden and crispy. Shred the meat and keep it aside.

Making the egg satay:
In a blender, crush garlic, shallot and candle nuts until smooth. Mix all of the spices in a pot with water, stir well. Bring to boil. Add the eggs and continue to cook under low heat for 20min. Take out and drain off the egg and arrange them in a skewer.

To serve:
Put the porridge in a bowl, add the shredded chicken on top of it. Pour some yellowish broth. Then sprinkle some fried onion and add other side dishes. Serve it warm.

Black Glutinous Rice Sweet Porridge (Bubur Ketan Hitam)

You may find this kind of sweet porridge sold at street vendor in Indonesia. Normally it is sold together with mung beans sweet porridge, and most of the time the seller mix them in one bowl just before serving. But for me, I rather have the black glutinous rice one only. I like it more than the mung beans. And it has not changed, even though my husband loves to have the mung beans one. So at home I normally prepare it separately at a different time.
People have it at breakfast time or as snack.


Since Masbar event's theme for this month is sweet porridge, I decided to use my old file picture (yes, you are right..the year of the pictures is 2009 and indeed it was taken last year) which never been published before to share it with my beloved readers. Here is the recipe..

Ingredients:
250g black glutinous rice, washed and soaked overnight in water, drained
2L water
2 pandan leaves
90g granulated sugar, added as desired
4cm ginger, cracked it with pestle
1tsp salt

sauce:
300mL coconut milk
1/2tsp salt
1 pandan leaf


Directions:
Boil the glutinous rice with 2L water until cook. Add sugar, ginger and pandan leaves and continue to cook until done/soft and thick. Remove from heat.
Boil the coconut milk with salt and pandan leaf and stir while boiling. To serve, put the sweet porridge in a bowl and pour the coconut milk sauce over.

Wiener Winks (Roti Gulung Sosis)

Sometime I found it so hard when it comes to name foods in English. Simply because I do not know it or I can not differentiate it from other similar foods. Just like this one, I know how to name it in Indonesian, but had difficulty in finding the English name. Luckily I had Rita who was willing to discuss this matter and was happily answering my stupid questions (thanks Rit!) and of course thank to google and internet connection so that I found the name in English. Yes, it is called wiener winks, I wonder how it gets its name...maybe it looks a bit sassy...the wiener sausage is winking...again I wonder to whom?
Enough about the name, now about why I made these...Having some white sandwich bread in the fridge and hearing my husband complaining about it almost every day push me to get rid of it the soonest. So on that day, early morning two weeks ago, I just prepared it for breakfast. My Bianca loves it...

Ingredients:
- 4 sandwich bread
- 4 wiener chicken sausage, boil or microwave it until cooked
- 2 egg, lightly beaten
- 1Tbsp of margarine

Directions:
Dip the bread into the beaten egg until it is soaked and wet. While doing it, prepare a frying pan by greasing it with margarine and then heating it. Place one sausage in the center of bread lengthwise and then roll it. Fry the rolled bread under medium high heat until golden brown. While frying, press the bread with wooden spatula/turner so that it will stick.
To serve, cut the roll about 1.5cm in thickness.

note: We like to eat it with Indonesian hot sauce.

Fried Noodle for Breakfast (Mie Goreng)

Since we've moved to Edmonton, Indomie is considered as an exclusive food for us, cause it is only sold in 3 stores and the one nearby only sells the fried ones, and sometimes it is out of stock. So we've been trying other brands of instant noodles and found this particular one with "Mie Goreng" written in front, surprisingly enough it is made in Thailand and it tastes sooo good...
Well, on that particular morning, I just prepared this noodle, mixed it with what I had in the kitchen. And here is my simple breakfast recipe..

Ingredients:
- 3 packages of instant fried noodles
- 2 eggs
- 1/2can of corned beef
- 3 cloves of garlic, chop thinly
- 1cloves of small red onion, chop thinly
- 2 green onion, chop thinly
- oil for saute
- water for boiling noodles
- fried onion



In a pot, boil the noodles until tender, drain it. In a pan, saute chopped onion and garlic with a little bit of oil. Add the eggs and scrambled it. Add corned beef and stir it while cooking for app. 3minutes. Add the seasoning which are included in the package. Add the noodles and stir it well until all the seasoning distributed evenly. Add chopped green onion and turn off the stove.
To serve, place it on a plate and sprinkle some fried onion.

Chicken Congee-Chinese Rice Porridge

All of a sudden I craved for chicken congee, the name for Chinese rice porridge that has a lot quantity of water. Normally it is eaten for breakfast or late supper. Usually we got it from a Chinese restaurant, but since we are new to this town, we do not know yet where to find this porridge. Thus 4 days ago I gathered my courage to make it myself. I browsed around on the internet for some online recipes and at the end come up with my own version of recipe.

Ingredients:
- 1 whole chicken leg, to make broth
- 2 chicken breast fillet, cut into thin slice
- 2 cups of rice (I used jasmine rice)
- water (I did not measure, but it was a lot)
- 2.5Tbsp of cooking wine (I used the one that has sugar, salt and rice spirit in it)
- 5cm of ginger, cut into thin slice
- 5 cloves of garlic
- salt
- sugar

Side dish:
- soy sauce with chili
- fried onion
- fresh cilantro
- you char kway or Chinese cruller or cahkwe (I did not have it)



In a pot, boil chicken leg with a lot of water until tender. Take it out and let it cool off. Shredded the meat and put it aside. In a container, marinate the chicken breast meat with cooking wine, garlic, ginger and sugar for at least 20minutes. Meanwhile, use the chicken broth to cook rice. Add ginger and salt. Continue to cook until it becomes porridge. Add more water as needed. Pour the chicken breast with all the marinating juice into the porridge and continue to cook for another 8minutes or until the meat tender. Stir it occasionally to avoid burning. Add the shredded chicken leg meat and then adjust the taste with salt and sugar.
To serve, pour the porridge in a bowl. Sprinkle some fresh cut cilantro and fried onion. Eat it hot with chili soy sauce and Chinese cruller/cahkwe.

Our Typical Saturday Breakfast

Normally on Saturday, if daddy does not do OT, we have some lazy time during morning, meaning that I can spend some more time lying on my bed, no need to rush to prepare breakfast or lunch box. I also can prepare more proper-filling breakfast for us. The above picture is our typical Saturday breakfast. Even though it seems like fast food, but still you will need time to prepare it..you need to bake the fries, sausages, fry the eggs etc. I found out that baking the fries needs more time than frying it. However I love it to be baked better than fried, because it won't get too oily. At the end, it worth it! Full tummy until 2pm...hehehe...
The recipe can be seen here.

Double Chocolate Muffin

Last Friday evening, we had some church friends coming to our tiny apartment for Bible studying. I still had some throat infection and coughing, so my husband asked not to spend lot of time in the kitchen. First he said it is better to serve some green mung beans dessert, but when I tried to find the mung beans in our stock container, I could not find it there. So yeah..at the end I just prepared these muffins. No special recipe since it came in a ready-mixed package.

Ingredients:
- 1/2 package of Double Choc Muffin mix
- 2 eggs
- 2 Tbsp of margarine, melt it
- 165ml of milk (supposed to be just plain water, but I replaced it with milk)


Place the muffin mix in a bowl, add the margarine and egg and mix it well with a spatula. Add the milk little by little while stirring the dough with a spatula, until you get even-mixed muffin dough. Pour in a muffin tin, 2/3 way full. Prepare an oven by heating it at 350F for 10minutes. Bake the dough for 30minutes.

Note: the recipe is good to make 10-12 muffins.

Sticky Rice with Shredded Coconut (Ketan Urap)

I remember my mom used to make this when I was a little kid...and I like the savory taste of it. Last Saturday I made it for Sunday's breakfast.

Ingredients:
- 250 gr of sticky rice, soak it at least for 8h..(depend on the variety of the sticky rice, normally it is written on the packaging of how long to soak it)
- 2 pandan leaves, cut into 2 each
- 4 Indonesian bay leaves
- 3 lime leaves
- 1/2 can of coconut milk
- salt
- water
- shredded coconut, microwave it for 2minutes

To make seasoned soybeans sprinkle/powder (Indonesian-bubuk kedelai):
- 150gr of oven roasted soybeans
- 4 cloves of oven roasted garlic
- 4 dried chili paddy or bird's eye chili
- 1 tsp kencur powder
- 2 oven roasted lime leaves
- 3 Tbsp of brown sugar
- salt

In a pot, boil coconut milk, water, pandan-bay-lime leaves until boiling. Add the drained sticky rice and stir it well. Continue to boil with the lid on until cooked and stir it occasionally.
Meanwhile, prepare the seasoned soybeans powder by grinding all the ingredients in a blender until smooth. Adjust the taste with salt and brown sugar. To serve, take one spoonful of the cooked sticky rice and make a ball. Roll it on the shredded coconut and then place it on a plate. Sprinkle some seasoned soybeans powder on top. Serve it warm.

Blueberry Muffin

This time I would not share any recipe as I made these muffins from ready-mixed package sold in supermarket. I just added 2 eggs and 100ml of milk (in the instruction it should be just plain water, but I wanted it a bit creamy..so instead of plain water I added milk).
My husband loves it for breakfast...and my neighbour too...
So enjoy the pictures folks!

Chop Chop Fried Rice

It was snowing so hard on Saturday, therefore we did not go out anywhere. My husband chose to have instant noodle for breakfast and I wanted something more filling, so I decided to make fried rice. However, since I was very hungry, I made it on a very quick way, yes I just chopped all of the seasoning, instead of grinding it. It tasted good...or maybe coz I was really really hungry..

Ingredients:
- 1 plate of leftover steam rice
- 1 fistful of mix veggies
- 2 beef balls, slice into 4 each
- 2 prawn balls, slice into 4 each
- 1 egg
- 3 cloves of small red onion, chop thinly
- 3 cloves of garlic, chop thinly
- 4 chili paddy or bird's eye chili, chop thinly
- 1 Tbsp fish sauce
- 1 Tbsp sweet soy sauce
- salt
- oil

In a pan, make thin egg omelet, add a little bit of salt. When it is cool, cut thinly and put it aside.
In a wok, saute onion and garlic with a little bit of oil until brownish. Add chili and continue to saute for 2minutes. Add beef balls and prawn balls and cook and stir for another 5minutes. Add fish sauce and sweet soy sauce. Add the mix veggies and stir well. Add the steam rice and mix it well, until all of the seasoning distributed evenly. Adjust the taste with salt.
To serve, place the fried rice on a plate and then sprinkle cut omelet on top of it. Add some fresh tomato or cucumber as preferred.

Green Mung Beans Dessert (Bubur Kacang Ijo)

My husband likes to have it for breakfast since it is quite filling his stomach up until lunch time. For pregnant women, it is also good source of carbohydrate and protein and it is believed that by eating this beans during pregnancy will make the baby grown thick hair.

Ingredients:
- 350 gr of green mung beans, wash and soak in water overnightly, discard soaking water before cooking
- 3 pandan leaves
- 4cm of ginger, crack it with pestle
- 2 blocks of palm sugar, grate it
- 1/2 can of coconut milk (optional)
- salt
- sugar
- water

In a pot, boil the beans with enough water for 15minutes. Add pandan leaves and ginger, continue to cook until beans cracked. Add palm sugar, pinch of salt and sugar to taste. At last if you like, you may add coconut milk and continue to cook until boiling and stir it occasionally.
It can be served warm (for breakfast) or cold by adding some ice (for dessert).

Continental Breakfast

Saturday morning, Christian made me a brunch meal. It was actually meant to be breakfast, only late time and big portion. So I was the queen of that day...

Ingredients:
- honey and garlic Italian sausages
- 33% less fat bacon
- egg+salt+pepper
- spice coated french fries
- fresh tomato
- sweet gherkin pickle
- chili sauce

Bake the french fries and sausages in an oven at 350F until brownish. Double check the inside of the sausage, make sure it is not raw inside although it is done outside. In an empty pan, fry the bacon (without oil, coz the oil from bacon will burst out). In a bowl, beat the egg and salt+pepper. Make scrambled egg with a little bit of oil from the bacon (discard some of it if it is too much, you don't want your egg will be too oily, right?).
To serve, in a big flat plate, arrange the fries, sausage, bacon and scrambled egg. Add fresh tomato, pickle and chili sauce.

....and I had a full stomach until 9pm. Thanks hubby!

Chicken Porridge (Bubur Ayam)

I remembered when I still worked in a university in Jakarta, Indonesia. I used to have this kind of chicken porridge for breakfast together with my colleagues before we started the day at work. Enough to keep our energy up until lunch time. Oh...how I missed those old days....

Ingredients:

To make porridge:
- 2,5 cups of rice, rinse and drain
- 2lt of chicken broth
- 10cm of ginger, peel off the skin, cut into 2 and crack it with pestle (Indonesian-keprek dengan ulekan)
- 6 cloves of garlic, chop thinly
- salt
- sesame oil

To make chicken topping:
- 4 whole chicken leg, boil with water until tender, take out the chicken and put it aside, use the broth for making porridge. Shred the chicken meat, discard the bones.
- 200gr mushroom, wash and slice
- 3 green onion, wash and chop thinly
- 5 cloves of garlic, chop thinly
- 4cm of ginger, peel off the skin, cut into 2
- 2 Tbsp oyster sauce
- 4 Tbsp fish sauce
- 4 Tbsp sweet soy sauce
- 2 tsp ground pepper
- sesame oil
- water

Side dish:
- 3 boiled eggs, half cut
- crushed chili
- soy sauce (Indonesian-kecap asin)
- preserved cabbage (tongcai)
- fried onion
- freshly chopped green onion

In a pot, boil rice with the chicken broth at low heat. Stir occasionally and add ginger and salt. Continue to boil until the rice cooked. Add some more water if needed.
Fry the garlic with a little bit sesame oil until brownish. Pour the fried garlic together with the rest of the oil into porridge. Stir it.

In a pan, saute garlic and ginger with sesame oil until brownish. Add fish sauce and oyster sauce. Add the shredded chicken meat. Add some water (if the porridge is liquid enough, do not add water to the topping, however if the porridge is thick, water may be added to the topping). Add sweet soy sauce and pepper. Lastly add the mushroom and chopped green onion.

To serve, in a bowl put the porridge first and add the topping on top of it. Sprinkle fried onion, fresh green onion and preserved cabbage. Add half cut boiled egg (is not shown on the picture). You may add soy sauce and chili if you like.

Note: Sometimes I add fried soybeans and crackers (Indonesian-kerupuk) as side dish. This time I did not have any soybeans nor crackers.

Sweet Green Peas Omelet

The simplest recipe, you may not want to leave it behind. When the word "emergency" comes to my kitchen.

Ingredients:
- 3 eggs
- 5 green onion, chop it thinly
- 1/2 small can of sweet green peas
- 2 tsp chili beans sauce
- salt
- pepper
- oil for frying

In a bowl mix eggs with green onion, salt and pepper. Beat it with a fork for 1 minute. Fry it on a pan with a little bit oil. Immediately sprinkle the sweet green peas and chili beans sauce. Fry until it is brownish on one side and flip it over. Continue to fry until the two sides are cooked.