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.