Special porridge recipe from Indonesia, for you porridge lovers. You'll love this Indonesian rice porridge, filled with corn and pumpkin, and flavoured with lemongrass. We promise you'll never look at breakfast porridge the same way again!. Dont missed this recipes in yourlist.
INGREDIENTS
- 100 g white rice, rinsed
- 1 l chicken stock
- 1 stalk lemongrass, white part only, chopped
- 2 cm ginger, sliced
- 1 tsp salt
- 1 ear of sweet corn, kernels removed
- 100 g pumpkin diced
- 1 red capsicum, sliced
- 1 bunch spinach, washed and roughly chopped
- Handful of basil leaves
- 100 g rice flour
- 100 g plain flour
- 2 eggs
- 1 spring onion, chopped
- 3 kaffir lime leaves, finely shredded
- 10 red asian shallots, minced
- 5 cloves of garlic, minced
- 300 g fresh corn kernels
- Oil, for deep frying
- red chilli, finely sliced
- fried shallots
- fresh basil leaves
- crispy fried anchovies (ikan bilis)
HOW TO MAKE
- Bring the chicken stock to a boil, and add the rice, lemongrass, ginger and salt. Simmer gently, stirring occasionally, until the water reduces by half, and the rice porridge has thickened.
- Add the corn and pumpkin, and simmer further till the pumpkin is tender and breaks down into the porridge.
- Meanwhile, for the fritters, Mix the two flours with the eggs to make a batter. Add a splash of water if the mixture is too dry. You’re looking for something that’s just thick enough to bind all the ingredients together. Add the capsicum, spring onion, kaffir lime leaves, shallot and garlic, and mix well to combine.
- Heat the oil to 180°C in a large pot or deep-fryer, and fry spoonfuls of the fritter batter, in batches, until golden brown and crispy.
- Serve the tinutuan warm, topped with chilli, fried shallots, a sprig of fresh basil, crispy fried anchovies, with the fritters on the side.
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