This chicken rice porridge's cart has been here since 1960s and it's not moving anywhere :)
(trans: Bubur means porridge, Ayam means chicken)The name of this chicken porridge is "Bubur Ayam HR Sulaiman Cirebon" because the name of the owner was HR. Sulaiman (now his son is taking care this famous chicken porridge business) and HR. Sulaiman came from Cirebon, the city that is famous of Tahu Gejrot (stinky tofu). But then, mostly people are more familiar with the name "Bubur Ayam Cikini" because of the location is in Cikini - Central Jakarta.
The toppings for the chicken porridge.
Salty soy sauce and white pepper.
Pssstt... I've never seen this brand of salty soy sauce in the market so I guess this is one of the secret ingredients that make the chicken porridge tasted special *wink*
The way of preparation of the chicken porridge is a little bit than the one I already posted before, you can click here to read it.
Let's see how is the preparation of making this chicken porridge ;)
First scoop a big spoon full of a thick porridge into a bowl.
Sprinkle white pepper.
Ah.. even just a little but it totally gave a peppery kick!
Ah.. even just a little but it totally gave a peppery kick!
Add some tong cai (mustard green pickle)
Drizzle some salty soy sauce.
Generously add some slices of Cakwee (yaotiao/ yau char kway)
then some torn chicken
As the texture of the porridge and also toppings are a bit different than the usual street chicken porridge, definitely the taste is slightly different too. I could taste the warm thick rice porridge is cooked with chicken broth and ginger which added a nice aroma.
Posts
Nice!
ReplyDeletelight and easy on the tummy and satisfying!
the only different thing i notice is the chips...add in porridge, mayb i can try next time when i make at home
ReplyDeleteTNG: Yeah... so true :)
ReplyDeleteSG: The chips make the porridge wonderful :)
emping! aiyo ... i find them a little bitter lah ... we call it belinja or something, here.
ReplyDeleteWe have something like this here...
ReplyDeletej2kfm: hehehe... you know that emping can be really addictive? It's just like coffee, first time try is bitter but then you can really be addicted to it ;)
ReplyDeletepeachkins: Wow.. that's cool! :)
ReplyDeletea simple tummy warming meal.
ReplyDeleteThis looks like a wonderfully hearty dish!
ReplyDeleteThat looks delicious. I really like the chips.
ReplyDeletei think this is taste better than your previous post
ReplyDeleteand it must taste good
Looks fantastic especially with that salty soy sauce!
ReplyDeletei've tried this went i was in batam for work. really reminded me of homemade porridge. yummy!
ReplyDeleteMmm, this looks great right now, especially since we have chilly, drizzly weather in Illinois!
ReplyDeleteyummy!! this looks like a nice warm meal!
ReplyDeleteI've never had anything like this, but it looks so good! I love all the flavors and textures in it.
ReplyDeleteThis sounds and looks very interesting, some of the best food in the world comes from street carts.
ReplyDeletehmm.... looks nice
ReplyDeletefoobin: you are right! :)
ReplyDeleteKA: it is indeed :)
mary: the chips make the porridge taste more wonderful :)
PG: it's hard to decide which one is better coz' each has it's unique taste ;)
5SF: here, most of the rice porridge are using salty soy sauce :)
nic: ah, so true! it is like a homemade porridge because of the thickness :) You like Batam? The fish soup there is so delicious!
ReplyDeletemica: I bet it is :) Cold weather with a warm bowl of porridge, perfect!
heather: it is indeed :)
faith: Oh.. then you need to try it someday :)
marybeth: hehehe... I totally agreed with you :)
food paradise: it is ;)
ReplyDeleteAn interesting version of porridge...and I like this type of thick creamy texture.
ReplyDeleteSounds like a tasty dish. It must be delicious.. since theyve been there since 1960. Lovely post.
ReplyDeleteAnything with chips in it has me sold.lol. it's a crazy obession.
ReplyDeleteAlmost like the chinese porridge, with tong choi and yaotiao!! Nice!
ReplyDeleteck lam: it's different than the taiwenese porridge, right? ;)
ReplyDeletedonna: a lot of people are a fan of this place for porridge :)
HW: hahahaha... I love chips too! ;)
PP: yes! Chinese influences, hehehe...
I am not very into Indonesian style porridge, I prefer congee from dim sum restaurants. Although I normally like my food full with toppings, but for bubur ayam, I prefer if a bit simpler - maybe also because I just don't like emping ;-)?
ReplyDeleteOh how I do adore your street food reviews. They always leave me hungry for more. The porridge looks like such comfort food.
ReplyDeleteThank you so much for sharing, Selba...
C-G: Hehehe... can change the emping with kerupuk ;) but I think for this bubur ayam, they only provide emping.
ReplyDeletelouise: thanks for your kind words, Louise :) I'm so glad that you like my reviews.
slight difference to the porridge in Msia.. it's served without emping and if there's yau char kuay, it's not shredded, we have it whole/ cut up :)
ReplyDeleteDarling, just stopped by to see how you are doing. Longtime no visit...I missed you. I hope life is treating you marvelously.
ReplyDeleteLove
Duchess
Tong cai is a must and emping is new but I like to eat the malinjo emping on its own. Like th warm feeling that come from great porridge.
ReplyDeletelove a good warung like this here in melbourne!!
ReplyDeleteI adore this dish, my mom used to make this all the time. Such great memories inspired by this post!
ReplyDeleteLooking at this photos, something strike in my mind ... franchising ...
ReplyDeletesc: oic, so the yau char kuay is in the original size, I think it's like the Chinese version of porridge :)
ReplyDeleteDoT: hi Duchess, yes, long time no visit :) sorry for not visiting your blog lately.
worldwindows: ah.. you like eating emping! the plain one, salty or with brown sugar?
3 hungry tummies: hi there, thanks for visiting my blog :) There's a warung in melbourne?
FLaB: Ah... glad that this post brings great memories :)
golfer: hahaha... you must be a good businessman!!!
first time i came accross that porridge is serve in like this, sure would love to get a bowl and try~
ReplyDeletetaufulou: Never? Then you definitely have to give it a try! ;)
ReplyDeleteOh my, the porridge look so inviting! With crackers too.
ReplyDeleteI like congee with lots of white pepper but no, no tong cai for me, I don't like it.
ReplyDelete