Menu Iftar ke 11>>Bubur Nasi

BUBUR NASI n THE GENG

Salam ramadhan yg ke 12 buat semua insyaAllah! :-)

Eeeeeee... sekejap jerrr dah pecah angka 10! Rasa semakin takut gituu nak sampaikan raya, motif**? uuuwaaaaa..sedihnyer! :-( Tahun ni mcm kurang sikit lah mood nak mem biskut, masih samar2 lagi kata org :D Takpe, take ur time ijah :D

Menu berbuka semalam, tak payah lah rasa terliur atau apa2 ya, menu biasa2 jerr takkan hari2 nak menu mengancam, fenatt adik nak masak itu ini, tekak yg makan pun kita jugak kan, alhamdulillah kenyang, kalau nak yg mengancam menu2nyer leh lah carik kat umah org lain yg menu2nyer membuatkan anda terguling guling melihatnyer hihihi.... Cuma nak kongsikan bubur nasi kali ni ambik kat umah GERT, kita suke bubur chinese style tp kita ni pemalas, masak dlm rice cooker jerr selama 1 jamm! kikiki... TAPI, sentiasa di kacau juga ya kasi bubur tu betul2 hancur :-) Sapa2 leh masak bubur kan sbb selalu sgt nasi jadi bubur wakakaka.... jdnyer sume org dah terrer buat bubur, tak yah tgk resepi pun tak pe kan kan... Mintak izin resepinyer ya gert! suke dia punyer tekstur bubur yg bercampur dgn pulut mmg lain sikit :-)

RICE PORRIDGE/CONGEE
Original Recipe : GERT

Ingredients:

• 1/2 cup long grain rice
• 1/4 cup glutinous rice
• 2 pieces chicken breast – removed skin and fats
• 3 cups chicken broth
• 2 cups of water
• Salt and pepper to taste

Garnish:(yg ni suit ur taste lah nak mkn mcm mana sbb kita mkn dgn sambal ketuk, kangkung goreng belacan, telur dgn shredded chicken jerr! :D)

• Shredded chicken
• Julienned ginger
  
• Chopped spring onions
• Fried garlic
• Some sesame oil
• Some soy sauce

Method:

1. Wash the rice and put it in a medium size pot. Add in the stock and water and bring it up to a boil. Add in the chicken breast and turn down the heat to medium. Cover (with the cover ajar) and continue to simmer until chicken is cooked. Remove the chicken and set it aside to cool
2. Continue to simmer the rice (stirring occasionally) until it turns soft and mushy. Add in salt and pepper. Add more water if needed.
3. Shred the chicken and top it on the porridge together with ginger, spring onions, fried garlic and drizzle in some sesame oil and soy sauce. Serve warm.