Bubur Ayam

Indonesian chicken congee topped with shredded chicken, fried shallots, celery, and ginger soy sauce.

Ingredients

• 400g beef shin
• 1 cup jasmine rice
• 2 tsp sliced lemongrass
• 2 tsp tamarind paste
• 2 tbsp coconut oil
• a generous handful of shallots
• a handful of fresh kaffir lime leaves, chopped
• sambal, to taste

Instructions

1. 1

   Gather and prep the compressed rice cakes (lontong) and tempeh, measuring everything out so it is ready to go.

2. 2

   Heat coconut oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced lemongrass and long beans, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the tempeh, season with ground turmeric, and cook until just done, about 45 mins.

5. 5

   Warm the compressed rice cakes (lontong) alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the compressed rice cakes (lontong) and spoon the cooked mixture over the top.

7. 7

   Drizzle with lime wedges and finish with a sprinkle of Thai basil.

8. 8

   Serve immediately while everything is warm.

💡 Tips