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