BUBUR AYAM Bahasa Inggris

HOW TO MAKE BUBUR AYAM
Ingredients needed to make porridge :
Provide good quality rice as much as 200 grams. The quality of rice is very important because of
the effect on the display of your slurry.
As many as 2 litres chicken stock.
Provide Bay leaves as many as 3 pieces.
± 2 teaspoons salt.
Ingredients for seasoning ingredients smooth
Take medium-size garlic 4 cloves.
Take also the onion about 6 to 7 fruit.
Provide also cilantro about 1 teaspoon.
And also Pecan 5 grains.
Don’t forget to peel the turmeric is at least 1 cm only
Ingredients for the marinade ingredients chicken porridge
We recommend that you use 1 tails free-range chicken.
Approximately ¾ liter of clean water.
Salt 1 teaspoon.
Pepper powder ± ½ teaspoon.
The nutmeg seed use half of it away.
Provide also a sweet soy sauce at least 2 tablespoons.
A little bit of cooking oil for sauteing.
Complementary material other materials
1 stalk of celery and thinly sliced thin.
Fried soy at least 100 grams. Soy should be soaked before frying.
Crackers used for Hor around 100 grams.
It could also be complementary with others such as cakwe, Satay and other giblets.
Well after all the ingredients the ingredients you have available, yuk started we make chicken
porridge and kaldunya.
The easy way to make chicken porridge special
Clean the chicken and boiled with water about 2 to 3 litres (depending on the magnitude of the
chicken) and add 1 tablespoon salt, wait until cooked and tender, then lift the meat of their
chickens.
Wash the rice until it is clean and boiled with water broth (approximately 2 liters), stir stir briefly
so that it is cooked evenly. After the rice is starting to soften, enter the Bay leaves and 2
teaspoons salt. Lower the flame of the stove and stir stir slowly until it becomes mush.
Puree smooth condiments (garlic + onions + cilantro + Pecans + turmeric), then sauteed with a
little cooking oil, stir stir until fragrant and smell ripe. Then enter in the rest of the broth. Re-
insert the chicken and simmer over low heat to moderate. Once the water is boiling, add the
broth (pepper seed + nutmeg + sweet soy sauce). Wait a while (after all it is mixed evenly and
percolating in chicken meat), meat raise their chickens and turn off the stove.
Once the chicken is cool, then FRY until fragrant.
Rice Flour With Coconut Milk Porridge Recipe
Ingredients :
 500 grams of rice flour
 500 grams of brown sugar
 1 liter of coconut milk
 2 pieces of pandan leaves
 1 vertebra ginger sliced
 Salt to taste
 Green food coloring
How to Make it :
1. Enter 500 grams of rice flour porridge into a large size pot, add 1 liter of coconut milk
and stir until blended, if too thick add more water until the dough is really liquid
2. Add 2 pieces of pandan leaves and green food coloring to taste
3. Heat a pan of rice flour porridge, add salt to taste and continue to stir until the porridge
thickens and looks slick and lift
4. For the brown sugar sauce : Place 500 grams of brown sugar and mix it with plain water
about 10 cups, place 1 vertebra ginger sliced and boil until the sugar becomes liquid and
then lift
5. For Serving: Put a few tablespoons of riceflour porridge in a serving bowl and pour sauce
brown sugar to taste, delicious when eaten warm or cooled in the refrigerator
This porridge is usually white or green according to taste you want. The sweet taste of porridge
only from the sweetness of brown sugar while the porridge tastes salty and savory. Warm brown
sugar comes from ginger is sliced.
For porridge recipe can use green food dye or can use a solution made from pandanus leaves and
suji leaf that I posted in the previous article with the title
Green bean porridge recipes
*Ingredients:
-250 grams of green beans
-White sticky rice
-Coconut milk
-Sugar
-Ginder
-Water)
*How to make:
-Soak green beans 2-3 hours or overnight. After soaking, then wash (
-Boil green beans and sticky white rice, then enter the ginger
-Wait until the green beans and white sticky rice begin to crumble, then enter the sugar and
coconut milk
-Stir constantly until boiling, remove and serve warmly

BUBUR CANDIL
RECIPE IN ENGLISH
Bubur Candil is one of the traditional Indonesian food made of glutinous rice flour.
Processed by simply adding warm water into glutinous rice flour (mix with rice flour)
and round shapes resembled marbles and cooked in thick brown palm/ coconut sugar
sauce. Served with a tasty thick coconut milk.
Although it tastes sweet, this porridge is not categorized as a dessert. I usually like to
eat this sweet porridge in the morning breakfast only as a substitute for rice. But of
course, you can eat it any time you want (^,^)
Bubur candil recipe:

Ingredients for glutinous balls:
 300 gr sweet glutinous rice flour
 2 tbsp Rice flour
 ½ tsp salt
 240~250 ml warm water, you may not need all the water, just pour it slowly little
by little
For porridge:
 900 ml water --> I use 800 ml to get thicker consistency
 250 gr gula jawa (palm/ coconut sugar) --> I add 3 tbsp more sugar
 3 pandan leaves, knotted
 ½ tsp salt
 3 tbsp tapioca starch, dilute in 3 tbsp water
For coconut sauce:
 300 ml fresh squeeze thick coconut milk from about ½ coconut --> I use
undiluted 400 ml canned coconut milk
 ¼ tsp salt --> me, 1 tsp salt
 1 pandan leaf, knotted
Method:
1) Glutinous balls; in medium bowl, mix glutinous flour, rice flour and salt. Add warm
water little by little while mix to combine. Stop adding the water when you get your
dough easy to knead and can be shaped. Take small amount of the dough and shape
marble look alike (Ø about 1~2 cm)
2) For porridge; Boil water, gula jawa (palm sugar), sugar, salt and pandan leaf. Add in
the glutinous balls and cook until all balls floating. Add the tapioca solution while
continuously stirring, then continue to cook until rapidly bubbling. Turn off the heat.
3) For coconut milk sauce; Mix and cook all coconut sauce until bubbling.
Serve it warm or room temperature.

BUBUR AYAM Bahasa Inggris

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HOW TO MAKE BUBUR AYAM

Ingredients needed to make porridge :

-Stir constantly until boiling, remove and serve warmly

Bubur candil recipe:

Serve it warm or room temperature.

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