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Bali Advertiser

The Guide

09 February - 23 February, 2011

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By Ayu Spicy

Delicious International Dishes (Indonesian Language Version available at I’m a fan of Chinese congee or rice porridge, known as bubur here in Indonesia. This is the Indian version, delicious for breakfast. I use left over rice adding water to cover, cooking it until it’s soft and mushy. You can also add water to the left over rice the night before, lessening the cooking time in the morning.

Indian Porridge with Cumin Serves One Ingredients: - 1 cup rice porridge - 2 tsp. canola or rice bran oil - 1/2 tsp. cumin seeds - 6 curry leaves (optional) - 1 cup yogurt - 1/4 tsp. salt - pepper to taste - 1/2 tsp. fresh ginger, grated

Tel. +62 366 244 71 Mobile: +62 819 360 43335 C/R/G-29 Dec. 10

In a small bowl stir the yogurt until smooth, then add the browned cumin seeds and curry leaves, stirring well. When the rice is thick and the consistency of porridge, add the salt, pepper, g i n g e r, a n d yogurt mixture, heating but not allowing it to boil or you’ll ruin the benefits of the yogurt and it may curdle. Pour into a serving bowl and garnish with chopped coriander leaf. Sukh bhojan! That’s Hindi for ‘Happy Food!’

- 1 tsp. coriander leaves, chopped

Directions: While the rice is cooking down to a mush, heat the oil in a small frying pan adding the curry leaves (if you are using them) and the cumin seeds to the hot oil, stirring until the cumin seeds pop and turn brown.

All recipes are available on the Bali Advertiser website in both English and Indonesian versions. You can easily copy and paste and print. Paste as unformatted text. Copyright © 2011 Ayu Spicy Email: You can read all past articles of Food Glorious Food at NC/R/I-09 Feb 11

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