Must-Try Recipe From Four Seasons Bali
Executive Chef Denny Frederick reveals the breakfast recipe that made our jet trip journalist rave.
If you’ve been following our Around the World by Private Jet journalist Adam H. Graham, you probably noticed his effusive ode to the Indonesian breakfast bento box. A career traveller, Graham is no stranger to delicious international cuisine. When he sang the bento’s praises, we knew we had to get the recipe. Created by Denny Frederick, Executive Chef at Four Seasons Resort Bali at Sayan, the Indonesian breakfast bento box Graham enjoyed includes a variety of delicious items. But at the centre of it all is bubur ayam (Indonesian rice porridge). Here, Frederick shows you how to make it for yourself.
Executive Chef Denny Frederick’s recipe for bubur ayam (Indonesian rice porridge) served with shredded chicken and crispy shallots.
Makes 2 portions.
200 grams rice
750 ml chicken stock
750 ml water
1 piece fresh ginger, crushed whole
1 grilled chicken breast
1 teaspoon light salty soya sauce
¼ teaspoon sesame oil
1 piece tomato concassé
1 teaspoon spring onion or chives
1 teaspoon crispy shallots
Hot chilli, sliced
Salty soya sauce
In a thick-bottomed pan, combine the rice with the water and ginger and cook. Stir with a whisk to help break the rice. When most of the water has been absorbed, add the chicken stock and cook until the rice is broken and stodgy. Season with light salty soya sauce and sesame oil, and serve the rice porridge garnished with shredded chicken, spring onion, tomato and crispy shallot on top. Serve with sliced hot chilli and salty soya sauce as condiments.