Friday, November 16, 2012

How To Make Bubur Ayam (Make a Dish Indonesia)

How To Make Bubur Ayam (Make a Dish Indonesia)
How To Make Bubur Ayam (Make a Dish Indonesia)
How To Make Bubur Ayam (Make a Dish Indonesia) - Indonesian families are caring.
When someone is ill or has a flue my mom or grandpa always makes this dish to make you feel better immediately.
It's almost like a family tradition.
Bubur ayam is a dish especially women adore and I don't know why we do. Maybe it is the magical piece it has because of the caring part. It's a dish full of love.

Because I'm ill today and my mom has to take care of her over-eighty-and-a-half years old parents, she bought me the ingredients so I can prepare it myself.
They need her more than I do.

It's not the first time for me to make bubur ayam, but I asked her for some directions through the phone.

Bubur ayam - moms recipe through the phone

Preperation time: 1 hour
Cooking time: +/- 45 minutes
Serves: 4

400 gr rice (pandan rice)
1 chicken leg
2 bouillon cubes

spring onion
salted radish (from the toko)
fish sauce
fried unions

Let's get started:

Wash the chicken and cook it in a pan with 1 litre water and add the bouillon cubes.
Cook untill the chicken is soft and well-done.
Get the chicken out and cut the flesh of the bones. Save the bouillon for later.

Meanwhile slice the celery, spring onion and salted radish in small pieces and put them in seperate bowls.

Cook the rise in another pan in water "until your second finger pastern". Keep stirring through the cooking so the rise won't stick to the bottom.

Add the pieces chicken to the rise and if it almost cooks dry add a bit bouillon a in small amounts at a time.
Keep stirring!

Add more water when you run out of bouillon and if the rice isn't done yet.
The bubur will be done when it turned into a sticky, wet pudding-ish substance.

Serve the bubur on a plate with a bit fish sauce, fresh celery, spring onion and fried onions.
How To Make Bubur Ayam (Make a Dish Indonesia)

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