Sumsumringah

Original Cooking from Central Java, Indonesia

A savoury porridge for breakfast or supper

Ingredients :
200 g chicken meat
4 shallots, 40 g
2 cloves garlic, 10 g
1 Tbs dried shrimp, cleaned
2 Tbs cooking oil, 20 ml, for stir frying
300 ml medium thick coconut milk
150 g freshly ground rice flour
1/2 tsp salt (or to taste)
1 red tomato, 100 g, cut in 4
2 boiled eggs, 100 g, cut in half
2 Tbs diced celery leaves
2 Tbs crisply fried shallot slices
sambal bajak

Method :

1. Cut chicken meat in cubes. Make shallots, garlic, and dried shrimp into a paste.
2. Stir fry ingredients of Step 1 and add chicken meat and continue frying until aromatic.
3. Mix coconut milk with rice flour, salt and stir fried ingredients of Step 2. Let come to a boil on moderate flame whilst stirring to prevent rice from sticking on the bottom of pan. Continue cooking until porridge becomes thick.
4. Serve porridge with tomato parts, half boiled eggs and top with diced celery leaves, crisply fried shallot slices, and sambal bajak.

Note :
4 servings
Rice flour is also available in sachets at supermarkets or markets

Source : Selera Magazine, Maret 1994