Bubur Ayam Recipe
Ingredients
For the Yellow Broth:
- 5 shallots
- 5 cloves garlic
- 4 candlenuts
- 2 thumb-sized turmeric
- 5 bay leaves
- 3 kaffir lime leaves
- 200 ml instant coconut milk (such as Kara)
- 1 liter water
- Salt and sugar to taste
- 1 small piece of tamarind (optional)
For the Chili Paste:
- 10 red curly chilies
- 20 red bird’s eye chilies
For the Shredded Chicken:
- 500 grams chicken breast
- 2 bay leaves
- Salt to taste
For Garnishing:
- Boiled eggs
- Sliced green onions
- Fried shallots
- Fried soybeans
- Shrimp crackers
- Sweet soy sauce
- Soy sauce
Instructions
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Prepare the Yellow Broth:
- In a blender, combine the shallots, garlic, turmeric, and candlenuts. Blend until smooth.
- Heat a little oil in a pan over medium heat. Add the blended mixture and cook until it releases its fragrant oils.
- Add the tamarind (if using), bay leaves, kaffir lime leaves, and additional bay leaves to the pan. Stir and cook until aromatic.
- Pour in the water and bring it to a boil. Once boiling, add the instant coconut milk and stir until well combined. Simmer until the broth is well-flavored.
-
Prepare the Chili Paste:
- Boil the red curly chilies and bird’s eye chilies until softened.
- Blend the cooked chilies into a smooth paste.
- Heat oil in a pan over medium heat and fry the chili paste until it’s cooked through and fragrant.
-
Prepare the Shredded Chicken:
- In a pot, boil the chicken breast with bay leaves and salt until fully cooked.
- Remove the chicken from the pot and let it cool. Shred the chicken into thin strips.
- Optionally, fry the shredded chicken in a pan with a little oil for extra flavor.
-
Assemble the Bubur Ayam:
- Serve the yellow broth hot with shredded chicken.
- Garnish with boiled eggs, sliced green onions, fried shallots, fried soybeans, shrimp crackers, and a drizzle of sweet soy sauce and soy sauce.
Enjoy your Bubur Ayam, a comforting Indonesian chicken porridge that’s perfect for any time of the day!
