Bubur Lambuk Telur Asin

Ingredients
Bubur Lambuk Telur Asin
Calculate Dish Cost
Aromatics
Blended Paste
Spices
Compliments
Salted Egg Crumble

Garnish
Aromatics
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Cinnamon Stick 5.0 g
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Star Anise 3.0 g
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Cardamom 2.0 g
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Planta Margarine Chef 4.8kg 80.0 g
Blended Paste
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Shallot Paste 40.0 g
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Young Ginger Paste 25.0 g
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Garlic Paste 15.0 g
Spices
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Kurma Powder 10.0 g
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Cumin Powder 2.0 g
Compliments
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Chicken Breast, minced 300.0 g
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Filtered Water 3000.0 ml
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Peanut 50.0 g
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Rice 250.0 g
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Coconut Milk 100.0 g
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White Pepper Powder 10.0 g
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Fine Salt 10.0 g
Salted Egg Crumble
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Cooking Oil 80.0 ml
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Filtered Water 50.0 ml
Garnish
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Fried Shallots 50.0 g
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Local Parsley 50.0 g
Preparation
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Aromatics
- Heat up Planta, saute dry spices and all the blended paste to fragrant. Then add in the spices.
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Blended Paste
- Heat up Planta, saute dry spices and all the blended paste to fragrant. Then add in the spices.
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Spices
- Heat up Planta, saute dry spices and all the blended paste to fragrant. Then add in the spices.
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Compliments
- Add in chicken, stir well and cook thoroughly. Then add in water and peanut. Bring it to boiled.
- Add in rice, bring to boil until become starchy and stir consequence to avoid burning at bottom of pot.
- Add in coconut milk. Season to taste.
- Add in chicken, stir well and cook thoroughly. Then add in water and peanut. Bring it to boiled.
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Salted Egg Crumble
- Mix well all ingredients. Put in tray and covered with foil.
- Steam bake in the oven for 15 minutes at 140 celcius.
- Use as topping of Bubur Lambuk.
- Garnish with fried shallot and local parsley.
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Garnish