Porridge With Chili Sauce Shrimp

Groceries:
150 gr rice
900 ml coconut milk from a coconut
2 pieces of pandan leaves
3 bay leaves
1 teaspoon salt
Sambal prawns:
2 tablespoons cooking oil
350 grams of shrimp were
3 lime leaves
1 stalk lemongrass, crushed
3 cm ginger, crushed
300 ml coconut milk from a coconut
1 tablespoon brown sugar, comb
2 tablespoons tamarind water
2 tablespoons cooking oil

Puree:
7 large red chillies
3 red chili sauce
5 grains of red onion
3 eggs pecans, toasted
3 cm turmeric, roasted
1 teaspoon salt
1 tablespoon dried shrimp, hot water soak

Topping: fried onions and basil leaves

Cook:
1. Porridge: rice cooked with coconut milk, pandanus leaves, bay leaf, and salt until into a soft pulp, set aside.
2. Heat cooking oil, saute ground spices until fragrant, put the shrimp, lime leaves and lemongrass and stir well. Add the coconut milk and cook until sauce thickens, remove from heat.
3. Presentation: prepare the dish, pour the pulp, put shrimp sauce over it, sprinkle with fried onions and basil leaves give.



For: 8 people

Indonesian Recipes Collection 

Vegetable Porridge

Ingredients:100 gr rice
750 ml of water
1 pandan leaf
2 stalks lemongrass, crushed
1 teaspoon salt
150 g sweet corn pipilan
250 grams pumpkin, diced
1 bunch spinach
1 bunch watercress
2 bunches basil leaves

Garnish: tomato sauce and fried jambal salted fish

Directions:
1. Make porridge: cooked rice with water, pandan leaves, lemongrass, and salt until the pulp is soft.
2. Enter the sweet corn and yellow squash, and cook until soft. Add spinach and kale, and cook briefly, put the basil, stir, remove from heat.
3. Serve pureed vegetables with tomato sauce and jambal. fish sauce

Serve For 4 peoples

Indonesian Recipes Collection 

Special Chicken Porridge

Ingredients:
2 tablespoons cooking oil
1 tablespoon sesame oil
5 cloves garlic, minced
100 g onions, chopped
1 / 2 chicken, cut into small pieces
2 tablespoons oyster sauce
1 tsp salt, 1 / 2 teaspoon pepper
1 tablespoon chicken-flavored Royco
150 g canned button mushrooms, sliced
150 g sweet corn pipilan

porridge:
150 gr rice
800 ml of water
3 cm ginger, crushed
2 stalks lemongrass, crushed
Topping: dumpling skins, sliced​​, fried; cilantro
Complement: bottled chili sauce and pickled cucumber

Directions:
1. Porridge: cooked rice with water, ginger, and lemongrass to a pulp half cooked, remove from heat.
2. Heat the oil with sesame oil, saute garlic and onions onions until fragrant. Add chicken, oyster sauce, salt, and pepper, cook until chicken changes color. Add Royco taste of chicken, mushrooms, and corn, and cook until chicken is tender, remove from heat. Enter into a slurry and stir well.
3. Cook porridge with chicken until chicken is tender and the seasoning evenly, remove from heat.
4. Serve warm, sprinkle with coriander leaves and fried dumplings. Complete with sauce sauce and pickles.

Serve for 4 peoples

Indonesian Recipes Collection 

Chicken Porridge with soup broth

Ingredients:

Porridge
200 gr rice, washed, drained
2 quarts water
2 pieces of pandan leaves
2 bay leaves
1 teaspoon salt

Sauce:
1 chicken breast
1 stalk spring onion and 2 stalks celery
1 liter of water
1 stalk lemongrass, lime leaves 3, and 2 cm ginger, crushed
6 tablespoons sweet soy sauce
3 tablespoons cooking oil

Mashed:

8 cloves shallots
5 cloves garlic
3 cm turmeric, roasted
5 grains pecans, toasted
1 tablespoon salt and 1 teaspoon pepper

Complement:
100 grams of soybean cooking
5 pieces cakwe, sliced
Sliced ​​green onions, sliced ​​celery, fried onions, and red crackers
Boiled or bottled chili sauce

Direction:
1. Porridge: cooked rice with water, pandan leaves, bay, and salt until the porridge is thick, remove, set aside.
2. Sauce: heat the cooking oil, saute ground spices until fragrant, remove from heat. Boil the chicken with stir spices, leeks, celery sticks, lemon grass, lime leaves, and ginger until chicken is tender, remove from heat. Shredded-shredded chicken. Add the remaining soy sauce in the broth boiling and cook a minute, remove from heat.
3. Presentation: prepare a bowl, fill with porridge and shredded chicken. Sprinkle the fried soy beans, leeks, celery, and fried onions. Pour the soup broth to taste. Garnish with red crackers.


Serve for 8 peoples

Indonesian Recipes Collection