Tag Archives: bubur ayam

Just gotta utilize my Instant Pot

Yepp that title really said it all. That’s what I always think whenever I read a recipe or want to make something. How can I do that in Instant Pot. Not that I hate my stove,  no no no. Don’t want to let the stove heard that. I still need her for my baking, or baking. But she is a look hot, not in a good way I guess, that every time I turn her on my AC decided to work harder to compete with her.

So this Saturday, me and my friends decided to join a cooking class which were organized by the Indonesian Community of Dallas. There were 50 people came. The house was packed as all of us ladies gather around the kitchen island to watch how to make 3 Indonesian delicacies. 

We started with meatball known as baso sapi. Made of a mixture or ground beef, seasonings, tapioca starch,  egg white. They mix them by hand.  I, the lazy me, on the other hand, every time I make this I utilize my gadgets. So I am making the meatball today using my own way of making it. 

The only different I notice was I added nutmeg and fried garlic to my mixture.  

First started.

After a couple minutes 

See my tools in action.

Ready to be rolled 

You can squeeze it in between you thumb and fingers to form the ball before dropping them into hot water. Or use 2 teaspoons to form the balls. The last ia my preferred way. 

Here is the meatballs. It is done when it start to float, give it a couple more minutes before strained them. At this point, they can be serve with broth and noodles or freeze for later use.  Since I have made this last week, I am going to juat freeze them.

How do I use Instant Pot? Well I boiled the water in the pot and using sautee function.  All meatballs done is less than 1 hour. I used 2 lbs ground beef. 

The other dish I decided to make after class was kue lapis pepe or tapioca starch layer cake. My childhood sweets that I like. I used to eat them layer by layer, pulling each chewy layer until the last part. This delicacies are available in so many different names from each countries in Asia. I learned that Vietnames, Thailand, Philippines, Malaysian, Indonesian and some others have a very similar dishes. And this is one of them.

It is so pretty, translucent looking layer cake made of coconut milk, sugar, tapioca starch, rice flour, water and vanilla. 

I mix all ingredients in my vitamix so that I don’t have to whipped them by hand. And steamed them layer by layer in my Instant Pot. 3 minutes per layer. I tried using high pressure 3 minutes it was looking like a bubble when I open the lid. So I decided to use the steaming function, but changed to a sautee method and using a rack to put the pan and glass lid covered with kitchen towel so that nothing will drip on the cake. I made it in 3 colors, white, green and the top layer is red. Just like I remember this cake growing up.

It was so good, not too sweet, chewy and fun to eat.

The mixture

After steaming, cooling down.

Here is the cake.

My Instant pot or should I say pots? They are busy this weekend.  I also made chicken porridge for dinner. Another dumped and walked away kind of meal. 20 Minutes, done and keep warm until we were ready to eat. And had a little bowl leftover for my breakfast. 


Minus the Chinese crullers, cakwe for the topping.

Well now I have to figure out what we are going to eat for lunch.  I better go and get busy with my kitchen tools and make a quick late lunch for my boys.

A little east meet west in a bowl

What to do with leftover ham or turkey after the celebration? That’s always a question. So many ideas out there for it.

I like to wing it as I cook. It depends on what I have and what I am craving on that moment.

Since last night I have the crave for bubur Ayam or chicken porridge. Well no chicken in the house. I do have the leftover ham from yesterday. I remember my mom made chicken porridge and then she made like an omelette with ham and served the chicken porridge with a slice of that ham omelette.  So I am thinking this morning to make those. But again no chicken in the house.  I do have the chicken broth in the freezer that I made in instant pot. There you go, wing it. Thawing the broth, cut up the ham, scoop 2 instant pot cup rice and add 12 cups broth. Add the ham in the pot with the rice and broth, add salt, white pepper, garlic powder. Close the lid and vent and press porridge,  it said 20 minutes. Done and time to binge on netflix again.When it finally beeped, I let it sit until lunch time.


Scoop some of the porridge into my bowl, topped with cilantro, green onion,  dried raddish, chunk of ham. Remember I said I love spicy food. So I always add this sambal, spicy salsa sorta kind. Made of Thai chili, garlic, vinegar and sugar. So there half tablespoon of that and my lunch is completed. It was yummy and only 1 pot to wash. Can’t wait for my boys to try it. Yepp they are still asleep, I enjoy my quiet time though😉.

So there ham porridge for you..err me. Enjoy…!


Old times

I don’t know why I googled the name of the street where I grew up. It brought up, to my surprised, lots of pictures that I recognized and was not expecting to see them on the internet.

This place for example, It’s coffee shop where lots of old folks gather in the morning to chat over coffee and breakfast. So many different kind of breakfast serves at the shop. It’s more like a little food court since each stall serves different food and own by different people. They have chicken porridge, steamed chicken rice, noodle, yes noodle, and mixed rice which is steamed rice serves with several different meat from chicken, charsiu pork or chinese barbeque pork and the roast pork with the crispy skin, sweet pork satay, halved of hard boiled and cooked in soy sauce with other spices, and ngohiong or ngohiang, kinda like sausage, a mixture of ground pork, mushroom carrot shrimp wrapped in tofu skin, steamed then fried and sliced, I remember this place has the best of that dish. They always drizzle the top of the almost perfectly rounded, bowl molded, steamed rice with the sauce from the barbeque sauce and eggs sauce. It was delicious. And the chicken porridge, the chinese style, served with cilantro, green onion, cakwe (chinese crullers), sometimes I’d ask for them to drop in 1 raw egg into the hot steaming bowl of chicken porridge. With a little drizzle of soy sauce, sesame oil and garlic chili…it’s perfection in a bowl.

If you want to read more about this place you can click on this link tak kie.

Glodok is the Chinatown of Jakarta. That’s why so many building architecture are influenced by Chinese architecture. Look at this church, my church, I used to go when I was still back in Indonesia. Yes it’s a church with chinese architecture..it’s so beautifully unique. That is part of why I fell in love with this church.

Makes me wants to go home and explore the new Glodok.

Hainan Chicken Porridge


I always love the hainan chicken rice. Never thought about this chicken porridge until one of my friend from Malaysia cooked this for us. He’s a great cook, we went to the mountain with him and he just pampered us with all the dishes he prepared, and it’s all quick and easy, not to mention yummyyyyyyyyyyy

1 whole chicken
2 clove of garlic, pounded
1 inch of ginger, pounded
8 cups of water
2 teaspoon of sesame oil
2 cups cooked rice
3 clove of garlic, minced
1 inch of ginger, sliced into stick
1/4 cups soy sauce
1 tablespoon fish sauce
3 tablespoons vegetable oil
sesame oil
cilantro for garnish
green onion sliced for garnish
fried garlic for garnish
sliced cucumber for garnish

Bring the water to boil, stir in garlic and ginger and the chicken. Make sure the broth is clear, discard the scum if any.

Cook the chicken until tender.

Meanwhile, take 2 cups of the cooked rice and put it in a pan, adds on 4 cups of chicken broth to it, and cook in a medium heat until rice is soft and bubbly, stir frequently. Pour into serving bowl and garnish with sesame oil and green onion.

When the chicken is done, sliced it discard the bone. Put the chicken in the serving dishes surrounded by cucumber.

Heat the vegetable oil, stir in garlic and ginger cook until garlic is golden brown, stir in soy sauce, fish sauce, sesame oil, bring to a boil. Pour on the chicken and then garnish with fried garlic and cilantro.

Served with the porridge.

If you like something spicy, make the chili by blending red pepper and garlic, salt and a little bit of water, bring to a boil.