Bubur Ayam

Rinse the rice until the water runs clear. Put it in a pot with 1200 ml chicken broth, 2 bay leaves, and 0.5 tsp salt. Bring to a boil, reduce the heat, and simmer for 35–45 minutes, stirring often, until the grains break down and the porridge turns thick.

Put the chicken breast in a separate pot, cover with 1000 ml water, and add 1 stalk lemongrass, 10 g ginger, and 1 bay leaf. Simmer over low heat for 20–25 minutes until the chicken is fully cooked.

Remove the chicken, let it cool for a few minutes, then shred it into thin strands. Ladle out 500 ml of the chicken broth and set it aside for the yellow sauce.

For the sauce, mince 40 g shallots, 15 g garlic, 10 g ginger, 1 tsp coriander seeds, 2 candlenuts, and 15 g turmeric. Heat vegetable oil in a saucepan and fry the paste for 4–5 minutes until fragrant.

Pour 500 ml chicken broth into the paste, add 2 tbsp sweet soy sauce, 0.5 tsp ground black pepper, and 0.5 tsp salt. Simmer for 8–10 minutes until the sauce thickens slightly and turns yellow.

Divide the hot porridge among 4 bowls, top with the shredded chicken, pour over the yellow sauce, and add chopped scallions and celery, fried shallots, and thinly sliced cakwe. Serve immediately.