Name: Bubur Bali
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 1 lemongrass stick, bruised and tied in a knot; 1 large red chilli, seeded; 1 tablespoon crisp-fried shallots; 2 garlic cloves, sliced; 1 large red chilli, seeded and sliced; 1 tablespoon oil; 2 small red Asian shallots, sliced; 125 g (4½ oz) finely grated fresh or rehydrated coconut; juice of a lime; 1 red bird’s eye chilli (optional); 50 g (2 oz) spinach or pak choy; 2 salam or lime leaves; 3 cm (1¼ inches) turmeric, peeled, or 1 teaspoon ground turmeric; 4 cm (1½ inches) galangal, skin scrubbed; 2 garlic cloves, peeled; 2 small red Asian shallots, peeled; 4 tablespoons Wok-fried Peanuts; ½ teaspoon coriander seeds; 3 tablespoons oil; 200 g (1 cup) brown rice, washed; 3 cm (1¼ inches) ginger, peeled

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fire Islands

By Eleanor Ford

Published 2019

About

A favourite breakfast across much of Asia is rice cooked until collapsed and made creamy by its own starch. I have always found the name ‘rice porridge’ an unappealing way of describing this, the savoury flavours jarring with the description. A risotto is a far better culinary cousin to call to mind for its similar texture and depth of flavour. Bubur Bali is velvety, comforting, nourishing. This fantastic version with spinach urap comes from the Bambu Indah hotel kitchens. The toppings make