TheCookbook.ai

Bubur Mengguh (Balinese Chicken Rice Porridge)

Bubur Mengguh, a cherished traditional Balinese chicken rice porridge from the Buleleng region of North Bali, is a savory and deeply comforting breakfast or main course. This creamy jasmine rice porridge is simmered in a rich, aromatic chicken broth, infused with a vibrant Balinese base genep spice paste and yellow turmeric. It's elegantly topped with tender shredded poached chicken, crispy fried shallots, crunchy toasted peanuts, and fresh celery leaves, offering a delightful interplay of textures and flavors. Served warm with a side of spicy sambal embe, it's authentic North Balinese comfort food, often prepared for family gatherings and special ceremonies.

Prep Time: 30 min
Cook Time: 60 min
Total Time: 90 min
Servings: 4
IndonesianDairy-FreeEgg-FreeSoy-FreeSesame-FreeHigh-Protein

Ingredients

  • •1 piece Whole chicken (about 2-3 lbs / 1-1.5 kg)
  • •1 cup Jasmine rice
  • •6 cup Chicken broth (from poaching the chicken)
  • •3 tbsp Coconut oil (for frying spice paste)
  • •2 piece Lemongrass stalks (bruised)
  • •4 piece Kaffir lime leaves
  • •2 piece Salam leaves (Indonesian bay leaves)
  • •to taste to taste Salt
  • •1 tsp Palm sugar
  • •1/2 cup Crispy fried shallots (bawang goreng) (for topping)
  • •1/4 cup Toasted peanuts (roughly chopped, for topping)
  • •1/4 cup Long beans (kacang panjang) (cut into 2 cm pieces, for topping)
  • •to taste to taste Sambal embe (for serving on the side)
  • •1 tbsp Toasted coconut oil (for drizzling)
  • •8 piece Red shallots (medium, for Base Genep paste)
  • •6 piece Garlic cloves (for Base Genep paste)
  • •1 inch Galangal (piece, for Base Genep paste)
  • •1 inch Fresh turmeric (piece, for Base Genep paste)
  • •1 inch Ginger (piece, for Base Genep paste)
  • •3 piece Candlenut (kemiri) (toasted or fried, for Base Genep paste)
  • •2 piece Bird's-eye chili (adjust to taste, for Base Genep paste)
  • •1 tsp Coriander seeds (for Base Genep paste)
  • •1/2 tsp Black pepper (for Base Genep paste)
  • •1/2 tsp Shrimp paste (terasi) (toasted, for Base Genep paste)

Instructions

  1. 1.

    **Poach the Chicken:** Place the whole chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer gently for 45-60 minutes, or until cooked through. Skim any foam from the surface. Remove the chicken, let cool slightly. Strain the broth and reserve 6 cups. Shred the chicken meat from the bones and set aside.

    Time: 60 min
  2. 2.

    **Prepare the Base Genep Spice Paste:** While the chicken cooks, combine all ingredients for the Base Genep paste (red shallots, garlic, galangal, fresh turmeric, ginger, candlenut, bird's-eye chili, coriander seeds, black pepper, and toasted shrimp paste) in a mortar and pestle or a food processor. Grind or blend until a smooth, fragrant paste forms. Add a tablespoon of water or coconut oil if needed to facilitate blending.

    Time: 15 min
  3. 3.

    **Sauté the Spice Paste:** Heat 3 tablespoons of coconut oil in a large pot or Dutch oven over medium-low heat. Add the Base Genep paste, bruised lemongrass stalks, kaffir lime leaves, and salam leaves. Sauté slowly and patiently for 10-15 minutes, stirring frequently, until the paste is deeply fragrant, a shade darker, and the oil separates. This step is crucial for unlocking the soul of Balinese flavor.

    Time: 15 min
  4. 4.

    **Cook the Porridge:** Add the 1 cup of jasmine rice to the pot with the sautéed spice paste. Stir for 1-2 minutes to coat the rice grains. Pour in the 6 cups of reserved chicken broth. Bring to a boil, then immediately reduce the heat to very low. Cover and simmer gently for 30-40 minutes, stirring occasionally, until the rice breaks down into a silky, creamy porridge. If the porridge becomes too thick, you can add a little more hot water or broth.

    Time: 40 min
  5. 5.

    **Season and Finish:** Once the porridge reaches your desired consistency, season with salt and palm sugar to taste. Stir well to combine. Remove and discard the lemongrass, kaffir lime leaves, and salam leaves.

    Time: 5 min
  6. 6.

    **Serve:** Ladle the warm Bubur Mengguh into individual bowls. Top generously with the shredded poached chicken, crispy fried shallots, toasted peanuts, and the blanched long beans. Drizzle with a little toasted coconut oil. Serve immediately with a side of sambal embe for an authentic spicy kick.

    Time: 5 min

Tips

  • 💡The patient frying of the Base Genep paste (bumbu dasar) is the most critical step. Don't rush it! This technique is fundamental to Balinese cooking.
  • 💡Bubur Mengguh originates from Buleleng, a regency on the northern coast of Bali. Unlike the more commonly known southern regions, Buleleng's cuisine often features its own distinct spice blends and preparations, emphasizing a balance of savory, spicy, and earthy notes.
  • 💡For convenience, you can poach the chicken and prepare the Base Genep paste a day in advance. Store them separately in the refrigerator.
  • 💡If you can't find salam leaves, you can omit them or use a bay leaf as a very loose substitute, though the flavor will differ slightly.
  • 💡Adjust the amount of bird's-eye chili in the paste to your preferred spice level. For a milder porridge, use fewer or none at all.

Recipe from TheCookbook.ai

Created by Shamimma Rexi Fara Della