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)
Recipe Courtesy of
Darmawan

Bubur Ase (Tofu Stew with Porridge)

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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

  1. 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.

    Prepare and cook the porridge


  2. 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.



  3. 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.

    Prepare the ase (tofu stew)


  4. 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. 

    Add the 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.

 

Plate and 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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