Typical slurry Mengguh Bali

Slurry or if the Balinese call it the original bubuh came from Tejakula, Bon Dalem Kab.Buleleng, It's spicy and rich in flavor, so delicious when eaten cold weather or as a breakfast menu. And more stable when the stomach is hungry again ... hehe.

The slurry material Mengguh:

200 grams of rice, rinse thoroughly
1200 cc of water
2 tsp salt
2 bay leaves
500 cc coconut milk
500 gr chicken breast
200 g green beans, sliced ​​1 cm
100 grams of peanuts, fried
fried onion to taste

Spices that are:

6 red onions
4 cloves garlic
2 red chilies
2 cm turmeric, grilled
4 pieces of hazelnut
1/2 tsp pepper
1 teaspoon coriander
salt to taste

Urap materials:

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
Two lime leaves
salt to taste

How to cook porridge Mengguh Typical 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 the chicken with the sauce.
Boil the rice until tender.
Add coconut milk, salt, and bay leaves.
Cook until thickened porridge.
Enter the string beans.
Cook until beans cooked, stir, remove from heat.

Create ointment:

Puree all ingredients ointment.
Add the grated coconut and stir well.
Steam the anointing spices until done, remove from heat.
Mix the seasonings with the anointing of boiled beans.
Serve in a bowl of porridge.
Add fried peanuts, beans and ointment.
Serve while warm with a sprinkling of fried onions and shredded chicken.

For: 5 servings