Bubur Ayam - Chicken Porridge

The Bubur Ayam Sukabumi serves mainly chicken porridge. The Indonesian style chicken porridge is similar to the Chinese porridge. The ingredients used are chicken broth, with the flavor mainly attained from soy sauce, pepper and green leaves. The thick porridge is then topped with shreds of fried chicken and cha-kuay (salty, fluffy fried dough). Aside from chicken porridge, the restaurant also serves shiau mai - Indonesian dim sum, accompanied with peanut sauce.

Other items include the delicious nasi gila – lightly fried rice with chicken, meatballs and seafood, and other Chinese and Indonesian dishes. Each table is usually provided with a plastic container filled with chili condiment. Be careful when adding this to your meal because it can be very spicy indeed.

Overall, the restaurant is a nice place to drop by at any time of the day. Those preferring a quieter ambience may choose to come at night as it is less crowded. Food is quite fulfilling and tasty and service is quick and friendly.

Nasi Goreng - fried rice

Ingredients

1 1/2 cup long grain white rice
3 tbsp corn oil
2 onions, cut in half, sliced
2 small fresh green chilies, seeded, choppe, d
1 pork tenderloin, diced (6oz)
1 skinned chicken breast (6oz)
1 tsp paprika
2 tbsp light soy sauce
4 oz cooked peeled medium shrimp, thawed, if frozen
1 salt to taste
1 egg
1 tsp cold water
1 1/2 tsp butter
1 shrimp crackers


Directions

Cook rice in boiling, salted water 12 minutes. Drain and rinse well,
then drain again. Heat oil in a large skillet. Add onions, garlic and
chilies and fry 2 minutes. Add pork and chicken and fry gently 10
minutes until cooked. Add rice, chili powder, paprika, soy sauce and
shrimp and cook 5-6 minutes or until piping hot, stirring constantly.
Season with salt.

Turn mixture into a warm serving dish and keep warm while preparing
omelette topping. Whisk egg with cold water. Melt butter in a
skillet. Add egg mixture and swirl skillet to give a thin, even
mixture. Cook over gentle heat 2-3 minutes or until egg mixture is
set and lightly golden underneath. Turn omelette out onto a flat
surface. Roll up and cut in slices. Arrange slices of omelette on top
of rice mixture. Serve hot with shrimp crackers.

Klepon - Sweet Coconut Ball

Ingredients　
250g rice-flour(SHIRATAMA-KO)
100cc water
(increase or decrease the amount depend on the dough)
100cc milk
about 15cm of palm sugar(brown sugar)
100g(or less) dry coconut
150cc water
a little of pandan essence
a little of salt

Method:
1. Cut palm sugar into 1cm cube.
2. Mix rice flour, water, milk and pandan essence, and knead it until the dough has soft-touched surface.
3. Make a bite-sized ball, and put a piece of palm sugar in it.
4. Make 15 balls, and boil them in boiled water.
5. Mix coconut with 150cc of water and salt.
6. Put dumplings into coconut mixture, and make sure that the surface of the dumplings are covered with the mixture.

Gudeg Jogja

Gudeg Yogya is Yogyakarta’s traditional dish. Jalan Malioboro probably has most gudeg places and you can buy off the kaki lima or enjoy sitting and having your meal lesehan style. These eateries are relatively small and set up on the sidewalk of the main street.

The Yogyanese culinary delight combines rice with boiled young jackfruit, chicken, egg and a spicy coconut cream sauce. The condiments used are garlic and coriander. When you see Gudeg Yogya for the first time its colour tends to put you off!. The reddish brown colour is a result of the jackfruit, coconut water, and palm sugar being boiled for several hours.

If you buy Gudeg Yogya from a street vendor then it will be served up on a banana leaf, folded and pinned together with a bamboo stick. In my opinion, this is the best way to eat it!. If you eat Lesehan style then you will have to sit on a bamboo mat and have your meal served in front of you on a short table as there are no chairs available.

One of my favourite places in Yogyakarta for Gudeg Yogya is in a small gang running parallel to the Malioboro Mall. The old lady that worked there once told me that she never uses metal spoons, only wooden ones to stir the pots. It seems that metal distracts from the original taste.