Bubur Ati Ayam Saus Edamame: A Savory Indonesian Delight
Ingredients:
- 1 cup white rice
- Chicken liver (amount as desired)
- Edamame (amount as desired)
- Tempeh broth powder (to taste)
- 1 carrot
- 2 bay leaves
- 2 cloves garlic
- 2 shallots
Instructions:
-
Preparing the Rice Porridge:
- Begin by placing the bay leaves into a pot. Add the white rice and enough water to cover. Cook until the water is reduced by half.
- Incorporate chopped enoki mushrooms into the pot. Continue to cook until the mixture starts to bubble and the rice is tender.
- Once the rice has softened and the mixture has thickened slightly, remove from heat.
-
Making the Edamame Sauce:
- In a separate pot, bring water to a boil. Add the bay leaves, sliced shallots, and garlic.
- Introduce the chicken liver to the boiling mixture. Cook until the liquid reduces by half.
- Add the edamame and carrot. Continue to simmer until both the edamame and carrot are tender.
- Remove from heat and let cool slightly. Blend the mixture with a little of the cooking water until smooth.
- Return the blended sauce to the pot and stir in tempeh broth powder to taste.
-
Serving:
- Pour the prepared edamame sauce over the rice porridge.
- Optionally, drizzle with extra virgin olive oil or additional seasoning if desired.
- Serve hot and enjoy this comforting and flavorful dish!
Tips:
- Feel free to adjust the amount of chicken liver and edamame based on your preference.
- For added richness, a splash of extra virgin olive oil can be stirred into the sauce just before serving.
Enjoy your Bubur Ati Ayam Saus Edamame, a delightful blend of savory flavors and comforting textures perfect for any meal!
