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Ingredients
- Serves 2-4 people
Porridge:
200 g rice, soaked for 1 hour
1 L water
2 bay leaves
1 lemongrass
3 g salt
Pickles:
50 g cucumber
50 g carrots
50 g cabbage
50 g turnip
7 g vinegar
50 ml water
3 g salt
20 g sugar
Ase/Tofu Stew
Ground spices :
30 g shallots
20 g garlic
7 g coriander
12 g candlenut
4 g cumin
200 g white tofu, cut according to size preference
50 ml sweet soy sauce
20 g brown sugar
3 g cinnamon powder
2 g salt
7 g chicken stock powder
300 ml water
30 ml cooking oil
Condiments:
20 g fried peanuts
20 g fried onions
3 pcs crackers, according to preference
20 g leek, thinly sliced
Bubur Ase (Tofu Stew with Porridge)
The inhabitants of Jakarta are known as Betawi. One of their specialty dishes is Bubur Ase, a porridge recipe that has been handed down from generation to generation. Bubur Ase is complemented with tofu, and drizzled with tofu stew. This stew is called Ase, which is what gives this dish its name. Enjoy with a sprinkling of anchovies and pickles on top. Sweet, sour, and salty. A must try indeed!
- Medium
- 60 min
- 40 min
- 10 min
- 3 steps
- 31 Ingredients
- Medium
- 3 steps
- 31 Ingredients
- 60 min
- 40 min
- 10 min
Directions
-
Prepare and cook the porridge
Soak and wash the rice.
Cook the rice together with water, salt, lemongrass and bay leaves over medium heat for about 30 minutes, until the rice grains softens and the liquid thickens. Remove and set aside.
Coconut milk can be added to the porridge during the boiling process to make it creamier and richer in taste
Chunks of salted mustard greens can also be added to the porridge for extra flavor.
-
Make the pickle
Cut carrots, cabbage, cucumber and turnips into ½ cm cubes.
Add water, vinegar, salt and sugar and stir until blended. Set aside.
-
Prepare the ase (tofu stew)
Puree the ground spice ingredients into a paste.
Saute the ground spices with cooking oil for around 15 minutes using medium heat or until cooked.
-
Add the tofu
After the spices are cooked, add the water, brown sugar, chicken powder, cinnamon, soy sauce and salt. Then stir until blended and the liquid boils.
Once the liquid is boiling, add tofu and cook the stew for around 20 minutes until it is slightly thickened. Then set aside.
Alternatively, chicken can be used instead of tofu.
Plate and Serve!
- Prepare a serving bowl, and ladle some porridge into the bowl.
- Add tofu, drizzle some stew, add pickle and sprinkle with fried peanuts, fried onions, leek, and crackers. Serve.
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Ingredients
- Serves 2-4 people
-
Porridge:
200 g rice, soaked for 1 hour
-
1 L water
-
2 bay leaves
-
1 lemongrass
-
3 g salt
-
Pickles:
50 g cucumber
-
50 g carrots
-
50 g cabbage
-
50 g turnip
-
7 g vinegar
-
50 ml water
-
3 g salt
-
20 g sugar
-
Ase/Tofu Stew
Ground spices :
30 g shallots
-
20 g garlic
-
7 g coriander
-
12 g candlenut
-
4 g cumin
-
200 g white tofu, cut according to size preference
-
50 ml sweet soy sauce
-
20 g brown sugar
-
3 g cinnamon powder
-
2 g salt
-
7 g chicken stock powder
-
300 ml water
-
30 ml cooking oil
-
Condiments:
20 g fried peanuts
-
20 g fried onions
-
3 pcs crackers, according to preference
-
20 g leek, thinly sliced
Nutrition
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