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
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.
Cut carrots, cabbage, cucumber and turnips into ½ cm cubes.
Add water, vinegar, salt and sugar and stir until blended. Set aside.
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.
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.