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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
100 gr Beras, 1½ liter Air (Kaldu), 5 Daun jeruk
200 gr Labu kuning-potong dadu, 2 Sereh-geprek
200 gr Ubi kuning/Singkong-potong dadu, Minyak
20 gr Bawang putih-cincang, 50 gr Daun kemangi
100 gr Daun bayam, 1 st Lada bubuk, 1 st Gula
3 Daun bawang ukuran kecil, 1 cm Jahe-geprek
1 bh Jagung manis-pipil, 1 Daun kunyit
100 gr Daun kangkung, 1 sm Garam
50 gr Daun gedi (optional)
Pelengkap:
Ikan asin goreng, Perkedel jagung (klik pada link untuk resepnya)
Tahu goreng, Roa/sambal terasi/Dabu2
Cara membuat
Cuci & tiriskan beras, sisihkan. Iris2 lalu goreng bagian putih & batang dari daun bawang dengan sedikit minyak panas di api sedang sampai mulai kecokelatan. Masukkan bawang putih & goreng hingga kuning lalu angkat. Iris2 juga bagian yang hijau tua dari daun bawang lalu aduk dengan yang sudah digoreng. Sisihkan.
Masak air/kaldu, daun kunyit, daun jeruk, sereh & jahe di panci sampai air mendidih. Masukkan beras, masak hingga beras setengah matang. Aduk sesekali agar beras tidak lengket di dasar panci. Masukkan secara bertahap singkong/ubi kuning, jagung & sebagian labu kuning. Teruskan memasak di atas api sedang hingga ubi & labu lunak & agak hancur.
Tambahkan sisa labu kuning, daun bawang & bawang putih. Bumbui dengan garam, lada & gula lalu aduk rata. Setelah labu kuning lunak, beri daun gedi, kangkung & bayam. Masak hingga sayuran layu saja. Cicipi rasa & koreksi bumbu bila perlu. Matikan api lalu aduk masuk daun kemangi.
Tuang bubur ke mangkuk2 saji. Sajikan dengan ikan asin, tahu, Perkedel jagung & sambal.
Ingredients
100 gr raw Rice, 1½ lt Water/Stock, 3 Scallions
200 gr Sweet potato/Cassava-diced, 1 tbsp Salt
5 Kaffir lime leaves, 50 gr Lemon basil leaves
20 gr Garlic-minced, 1 tsp ground Pepper, Oil
200 gr Pumpkin-diced, 1 Sweet corn-shaved
2 stalks Lemongrass & 1 cm Ginger-bruised
100 gr Spinach leaves, 1 Turmeric leaf
100 gr Water spinach leaves, 1 tsp Sugar
50 gr edible Hibiscus leaves (optional)
Complements:
Fried tofu & Salted fish, Corn fritters (click on the link for the recipe)
Halfbeak sambal/shrimp paste sambal/Dabu2 sambal (almost similar to salsa)
Instructions
Rinse & then drain rice; set it aside. Slice the white & light green parts of scallions & then fry it in a bit hot oil over medium heat until the color brownish. Add in chopped garlic & fry until golden; remove from the heat. Slice the dark green parts of scallion & then mix it with fried scallions & garlic. Set it aside.
In a pot, boil water/stock with turmeric leaf, kaffir lime leaves, lemongrass & ginger. Bring it to a boil. Put in the rice; simmer gently until it is half cooked. Stirring it occasionally to prevent from sticking to the pot base. Gradually add in cassava/sweet potato, corn & half of the pumpkin. Let it simmer over medium heat until the potato & pumpkin is tender & mushy.
Add in the rest of pumpkin, scallion & garlic. Stir in salt, pepper & sugar. After the pumpkin tender, add in edible hibiscus, spinach & water spinach leaves. Cook just until the vegetables wilt. Taste & add more spices if it’s necessary. Turn off the heat & stir in lemon basil leaves.
Ladle the congee into serving bowls. Serve it with salty fish, tofu, Corn fritters & the sambal.
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