Bubur Mengguh recipe



Mengguh Porridge Ingredients:
     200 g rice, wash thoroughly
     1200 cc water
     2 tsp salt
     2 bay leaves
     500 cc coconut milk
     500 gr chicken breast
     200 g green beans, sliced ​​1 cm
     100 grams peanuts, fried
     fried onions to taste

Spices that:
     6 eggs onion
     4 cloves garlic
     2 red chilies
     2 cm turmeric, roasted
     4 hazelnuts
     1 / 2 tsp pepper
     1 tsp coriander
     salt to taste

Urap Material:
     100 gr grated coconut and a half old
     200 g green beans, cut into 4 cm
     2 cloves garlic
     2 red chilies
     1 / 2 tsp shrimp paste
     2 cm kencur
     2 tablespoons brown sugar
     2 lime leaves
     salt to taste



How to cook porridge Mengguh Khas Bali:
     Heat 2 tablespoons oil, saute ground spices until fragrant.
     Enter the chicken, bay leaves, galangal, and bouillon powder.
     Add 500 cc water.
     Cook until chicken is cooked and the flavors mingle, lift.
     Separate chicken with gravy.
     Boil rice until tender.
     Add the coconut milk, salt, and bay leaves.
     Cook until thickened porridge.
     Enter the chickpeas.
     Cook green beans until cooked, stir well, remove from heat.

Create ointment:
     Blend all the spices ointment.
     Add the grated coconut and stir well.
     Anointing spices steamed until cooked, remove from heat.
     Mix the seasonings anointing with boiled beans.
     Serve the porridge in a bowl.
     Add the fried peanuts, beans and ointment.
     Serve while warm with a sprinkling of fried onions and shredded chicken.

Makes 5 servings