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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":520,"pronunciation":546,"substitutions":547,"slug":564,"title":565,"shortTitle":566,"nativeName":567,"countrySlug":568,"region":569,"baseServings":478,"prepMinutes":431,"cookMinutes":570,"difficulty":571,"course":572,"diet":575,"mainIngredients":578,"images":579,"keywords":589,"publishedAt":596,"updatedAt":596,"authorSlug":597,"summary":598,"localeSlug":564,"alternates":599},[394,397,400,403,406],{"answer":395,"question":396},"Short or medium-grain white rice, which has enough surface starch to break down into a creamy porridge. Jasmine works reasonably well and is what most Indonesian households use. Avoid basmati and parboiled rice: both are bred to stay separate and firm, so they float in the liquid instead of dissolving into it, no matter how long you cook them.","What kind of rice should I use for bubur ayam?",{"answer":398,"question":399},"Genuinely a matter of taste, and one Indonesians argue about with real enthusiasm. Stirring gives every spoonful the same flavor and softens the crackers; eating in layers keeps the crunch distinct against the smooth porridge. Try it unstirred the first time, since you can always mix it later, and the reverse is not true.","Should I stir the toppings in or eat them in layers?",{"answer":401,"question":402},"Yes. Whisk in hot chicken broth a ladle at a time over low heat until it flows off the spoon in a thick ribbon rather than sitting in a lump. Always use hot liquid — cold broth shocks the starch and makes the texture stringy. Porridge also thickens sharply as it cools, so make it looser than you think you want.","My porridge went thick and gluey. Can I fix it?",{"answer":404,"question":405},"A rice cooker with a porridge or congee setting handles it well and removes the risk of scorching. In a slow cooker, use the same rice-to-broth ratio and cook on low for 4 hours, stirring once or twice. Either way, cook the chicken separately and shred it, because chicken left in a slow cooker for hours turns dry and stringy.","Can I make bubur ayam in a rice cooker or slow cooker?",{"answer":407,"question":408},"Mostly, yes — the carts run from before dawn until mid-morning and then disappear. It is also standard food for someone unwell, and some sellers work evenings for a late-night crowd. Outside those windows it is unusual to see it, and an Indonesian would find lunchtime bubur a slightly odd choice.","Is bubur ayam eaten only for breakfast?",[410,411,412,413,414,415],"Use short or medium-grain rice. Long-grain basmati resists breaking down and gives you soup with rice in it rather than porridge.","The ratio is roughly 1 part rice to 9 parts liquid by volume, and you will still need to add more broth as it cooks — porridge thickens dramatically as it sits.","Stir every few minutes and scrape the base with a flat-edged spoon. Rice starch settles and scorches, and burnt porridge cannot be saved.","Season the porridge itself, not just the toppings. Taste it at the end and it should be pleasant to eat plain; if it needs the kecap manis to be edible, it is underseasoned.","Add crackers and fried soybeans at the very last second, at the table. Ten seconds in hot porridge and the crunch is gone.","If it stiffens while you serve, whisk in hot broth a splash at a time. Cold liquid makes it gluey and lumpy.","🥣","Bubur ayam is breakfast in Indonesia, sold from carts that appear at dawn and are gone by ten. The base is rice cooked far past done in chicken broth until the grains dissolve into a loose, glossy porridge, faintly sweet from ginger and rich enough that it never tastes like invalid food. What turns it into a proper meal is what goes on top, and the toppings are the entire personality of the dish: shredded poached chicken, a drizzle of dark kecap manis, fried soybeans, crushed prawn crackers, scallions, fried shallots and a spoon of sambal, all of it added in a pile so each mouthful gets some crunch. Traditionally you are asked one question when you order — mixed or not.","Rice porridge belongs to all of Asia, and Indonesia's version came in with Chinese congee before being rebuilt around local aromatics and street-cart logic. What makes bubur ayam its own thing is the topping architecture. A Chinese congee tends to be seasoned within the bowl; an Indonesian bubur is a plain, well-made canvas with a market stall's worth of textures piled on top — the crunch of krupuk and kacang kedelai, the sweetness of kecap manis, the sharpness of sambal, the savory hit of the thin kuah kuning gravy that many sellers ladle around the edge.\n\nThe cart is the institution. Sellers push their gerobak into position before sunrise, work through the morning rush of schoolchildren and office workers, and pack up when the pot is empty. Alongside the standard toppings, many carts keep a tray of skewers to add on: chicken intestine, quail eggs, chicken hearts, fried tofu. Bandung is particularly associated with the dish and its style tends to be richer, with a thicker chicken gravy; Jakarta carts lean sweeter with more kecap manis.\n\nAnd then there is the argument. Indonesians divide, loudly and permanently, over whether bubur ayam should be stirred — diaduk — or eaten in layers, so each spoon takes a bit of everything without the toppings dissolving into the porridge. It is a running national joke, the subject of endless online sparring, and asking someone which camp they belong to is a reliable way to start a conversation over breakfast. There is no correct answer, but everybody has one.","Porridge keeps 3 days refrigerated but sets almost solid when cold — this is normal. Reheat in a pan with plenty of hot broth or water, whisking until it loosens back to a pourable consistency. Keep the chicken and the gravy in separate containers, and never store the crunchy toppings anywhere near the porridge. It freezes for a month, though the texture comes back slightly grainier.",[421,422,423,424],"Poaches the chicken first and cooks the rice in that broth, so the porridge itself is seasoned rather than needing to be rescued by toppings.","Gives a ratio that produces a loose, pourable porridge instead of the stiff rice pudding most recipes end up with.","Includes the thin yellow kuah kuning gravy that carts ladle around the bowl and most home recipes leave out entirely.","Sets out the full topping tray so you can build it layered or stirred and settle the national argument for yourself.",[426,427,428,429],"Heavy-bottomed pot","Flat-edged wooden spoon","Small saucepan for the gravy","Ladle",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},15,55,3,9,1250,30,470,[439],"Sambal on the side, a squeeze of lime, and skewers of quail egg or fried tofu if you want the full cart experience.",[441,444,447],{"name":442,"description":443},"Bubur ayam Bandung","Richer, with a thicker yellow chicken gravy poured generously over the porridge and often a skewer of chicken hearts or quail eggs served alongside.",{"name":445,"description":446},"Bubur Manado (tinutuan)","A North Sulawesi porridge and a different dish entirely: rice cooked with pumpkin, sweet corn, cassava and a mass of greens, served with salted fish and chile sambal.",{"name":448,"description":449},"Bubur ayam diaduk","Not a recipe change but a serving stance — everything stirred into the porridge before eating rather than kept in layers. Indonesians argue about this constantly.",[451,457,461,465,468,471,474,477,481,485,487,490,492,495,499,503,505,509,512,514,516],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},200,"rice","short or medium-grain white rice, rinsed","g","For the porridge",{"qty":458,"ref":459,"name":460,"unit":455,"group":456},500,"chicken","bone-in chicken thighs, skin on",{"qty":462,"name":463,"unit":464,"group":456,"noScale":8},2,"water","l",{"qty":436,"ref":466,"name":467,"unit":455,"group":456},"ginger","fresh ginger, sliced",{"qty":433,"name":469,"unit":470,"group":456,"optional":8},"salam leaves or bay leaves","piece",{"qty":472,"name":473,"unit":470,"group":456},1,"lemongrass stalk, bruised",{"qty":462,"name":475,"unit":476,"group":456},"fine salt","tsp",{"qty":478,"name":479,"unit":470,"group":480},4,"shallots, peeled","For the yellow gravy",{"qty":433,"ref":482,"name":483,"unit":484,"group":480},"garlic","garlic cloves","clove",{"qty":472,"name":486,"unit":476,"group":480},"ground turmeric",{"qty":462,"name":488,"note":489,"unit":470,"group":480,"optional":8},"candlenuts","or macadamia nuts",{"qty":472,"name":491,"unit":476,"group":480},"ground coriander",{"qty":462,"name":493,"unit":494,"group":480},"neutral oil","tbsp",{"qty":496,"name":497,"unit":498,"group":480},300,"chicken broth, taken from the pot","ml",{"qty":478,"ref":500,"name":501,"unit":470,"group":502},"scallions","scallions, thinly sliced","To finish",{"qty":478,"name":504,"unit":494,"group":502},"fried shallots",{"qty":506,"name":507,"note":508,"unit":455,"group":502},60,"fried salted soybeans","or crushed roasted peanuts",{"qty":510,"name":511,"unit":470,"group":502},8,"prawn crackers, lightly crushed",{"qty":478,"name":513,"unit":494,"group":502},"kecap manis",{"qty":462,"name":515,"unit":494,"group":502,"optional":8},"chopped Chinese celery leaves",{"qty":517,"name":518,"unit":519,"group":502},null,"sambal and lime wedges","to taste",[521,525,528,533,537,540,543],{"text":522,"title":523,"timerSeconds":524},"Put the chicken, water, ginger, salam leaves, lemongrass and salt in a heavy pot. Bring to a boil, skim the foam, then simmer gently for 25 minutes until the meat pulls easily from the bone. Lift the chicken out and set the broth aside.","Poach the chicken",1500,{"text":526,"title":527},"When cool enough to handle, pull the meat into fine shreds and discard the skin and bones. Toss the shreds with a tablespoon of the broth so they do not dry out while the porridge cooks.","Shred the chicken",{"tip":529,"text":530,"title":531,"timerSeconds":532},"Done is when the grains have lost their shape entirely and the porridge falls off a lifted spoon in a thick, unbroken ribbon.","Return 1.5 litres of the strained broth to the pot, add the rinsed rice, and simmer over low heat for 45–55 minutes, stirring every few minutes and scraping the base. Add hot broth or water whenever it thickens past pourable.","Cook the porridge",3000,{"text":534,"title":535,"timerSeconds":536},"Blend the shallots, garlic, turmeric, candlenuts and coriander with a splash of water, then fry the paste in the oil over medium heat for 5 minutes until it darkens and smells sweet. Pour in the 300 ml of broth and simmer 10 minutes to a thin, deep yellow sauce.","Make the yellow gravy",600,{"text":538,"title":539},"Taste the porridge and correct with salt and a little white pepper. It should be savory and satisfying on its own — if it needs the toppings to taste like anything, add more salt now rather than at the table.","Season the porridge",{"text":541,"title":542},"Ladle the porridge into four bowls, spoon the yellow gravy around the edge, and heap the shredded chicken in the centre. Add scallions, celery leaf and a drizzle of kecap manis over the top.","Build the bowls",{"text":544,"title":545},"Scatter the fried shallots, fried soybeans and crushed crackers over each bowl at the moment you serve it, with sambal and lime on the side. Do not add them earlier — they go soft in under a minute in hot porridge.","Add the crunch last","BOO-boor AH-yahm",[548,552,556,560],{"note":549,"swap":550,"original":551},"This gets you very close for a single meal. If you cook Indonesian food more than occasionally, a bottle of the real thing is cheap and lasts for months.","3 tbsp soy sauce simmered with 2 tbsp dark brown sugar until syrupy","Kecap manis",{"note":553,"swap":554,"original":555},"Not the same nut, but the same job — salty crunch scattered over the top. Skip both if you are cooking nut-free and lean harder on crackers.","Roasted salted peanuts, roughly crushed","Fried soybeans (kacang kedelai)",{"note":557,"swap":558,"original":559},"Krupuk are sold at every Asian grocery and keep for months. Any airy fried cracker fills the role.","Plain rice crackers, or fried wonton skins broken into shards","Prawn crackers (krupuk)",{"note":561,"swap":562,"original":563},"Cakwe is the same fried cruller as youtiao and often sold frozen. It is a common topping rather than a required one.","Sliced Chinese youtiao from a bakery, or leave it out","Cakwe (fried dough sticks)","bubur-ayam","Bubur Ayam (Indonesian Chicken Rice Porridge)","Bubur Ayam","Bubur ayam","indonesia","Java",70,"easy",[573,574],"breakfast","main",[576,577],"dairy-free","halal-friendly",[453,459,466,500,482],[580,583,585,587],{"alt":581,"src":582},"Bowl of smooth rice porridge topped with shredded chicken, yellow gravy, scallions, fried shallots and crushed crackers","\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero.jpg",{"alt":581,"src":584},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-16x9.jpg",{"alt":581,"src":586},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-4x3.jpg",{"alt":581,"src":588},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-1x1.jpg",[590,591,592,593,513,594,595],"bubur ayam","chicken congee","rice porridge","indonesian breakfast","krupuk","java","2026-08-19","dishroute-kitchen","Silky ginger-scented rice porridge under a pile of shredded chicken, crushed crackers, fried soybeans, scallions and sweet soy, so every spoonful mixes soft with crunchy.",{"en":600},"\u002Frecipe\u002Fbubur-ayam",{"items":602,"total":866,"page":472,"limit":867,"hasMore":868},[603,633,643,670,701,730,760,785,815,841],{"slug":604,"title":605,"shortTitle":606,"nativeName":606,"countrySlug":568,"region":569,"baseServings":478,"prepMinutes":607,"cookMinutes":608,"restMinutes":436,"difficulty":609,"course":610,"diet":613,"mainIngredients":614,"images":617,"keywords":627,"publishedAt":596,"updatedAt":596,"authorSlug":597},"bakso","Bakso (Indonesian Beef Meatball Noodle Bowl)","Bakso",40,90,"medium",[611,574,612],"street-food","soup",[576,577],[615,616,482,500],"beef-chuck","tofu",[618,621,623,625],{"alt":619,"src":620},"Bowl of clear beef broth with springy beef meatballs, yellow noodles, fried tofu, greens and fried shallots","\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero.jpg",{"alt":619,"src":622},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-16x9.jpg",{"alt":619,"src":624},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-4x3.jpg",{"alt":619,"src":626},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-1x1.jpg",[604,628,629,630,595,631,632],"beef meatballs","indonesian street food","noodle soup","bakso malang","tapioca starch",{"slug":564,"title":565,"shortTitle":566,"nativeName":567,"countrySlug":568,"region":569,"baseServings":478,"prepMinutes":431,"cookMinutes":570,"difficulty":571,"course":634,"diet":635,"mainIngredients":636,"images":637,"keywords":642,"publishedAt":596,"updatedAt":596,"authorSlug":597},[573,574],[576,577],[453,459,466,500,482],[638,639,640,641],{"alt":581,"src":582},{"alt":581,"src":584},{"alt":581,"src":586},{"alt":581,"src":588},[590,591,592,593,513,594,595],{"slug":644,"title":645,"shortTitle":645,"nativeName":646,"countrySlug":568,"baseServings":478,"prepMinutes":436,"cookMinutes":647,"restMinutes":506,"difficulty":571,"course":648,"diet":649,"mainIngredients":650,"images":652,"keywords":662,"publishedAt":669,"updatedAt":669,"authorSlug":597},"chicken-satay","Chicken Satay with Peanut Sauce","Sate ayam",20,[574,611],[576],[459,482,651],"lime",[653,656,658,660],{"alt":654,"src":655},"Charred chicken satay skewers draped in peanut sauce with chopped shallots and lime wedges","\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero.jpg",{"alt":654,"src":657},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-4x3.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-1x1.jpg",[663,664,665,666,568,667,668],"satay","sate ayam","chicken skewers","peanut sauce","street food","grill","2026-08-18",{"slug":671,"title":672,"shortTitle":673,"nativeName":674,"countrySlug":568,"region":675,"baseServings":478,"prepMinutes":436,"cookMinutes":676,"difficulty":571,"course":677,"diet":679,"mainIngredients":681,"images":686,"keywords":696,"publishedAt":669,"updatedAt":669,"authorSlug":597},"gado-gado","Gado-Gado (Indonesian Salad with Peanut Dressing)","Gado-Gado","Gado-gado","Jakarta",25,[574,678],"side",[680],"vegetarian",[682,683,684,685],"potato","eggs","cabbage","cucumber",[687,690,692,694],{"alt":688,"src":689},"Gado-gado platter of blanched vegetables, boiled eggs and fried tofu coated in warm peanut dressing","\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-4x3.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-1x1.jpg",[671,697,666,698,699,680,700],"indonesian salad","jakarta","betawi","blanched vegetables",{"slug":702,"title":703,"shortTitle":704,"nativeName":704,"countrySlug":568,"region":705,"baseServings":706,"prepMinutes":676,"cookMinutes":707,"difficulty":609,"course":708,"diet":709,"mainIngredients":711,"images":713,"keywords":723,"publishedAt":596,"updatedAt":596,"authorSlug":597},"gudeg","Gudeg (Yogyakarta Sweet Jackfruit Stew)","Gudeg","Yogyakarta, Central Java",6,180,[574],[680,710,576,577],"gluten-free",[683,482,712],"onion",[714,717,719,721],{"alt":715,"src":716},"Mahogany-brown stewed jackfruit strands beside a browned hard-boiled egg and white rice on a banana leaf","\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-4x3.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-1x1.jpg",[702,724,725,726,727,728,729],"jackfruit","yogyakarta","javanese","palm sugar","vegetarian indonesian","nangka muda",{"slug":731,"title":732,"shortTitle":733,"nativeName":734,"countrySlug":568,"baseServings":510,"prepMinutes":647,"cookMinutes":676,"restMinutes":506,"difficulty":609,"course":735,"diet":738,"mainIngredients":739,"images":743,"keywords":753,"publishedAt":596,"updatedAt":596,"authorSlug":597},"martabak-manis","Martabak Manis (Indonesian Thick Stuffed Sweet Pancake)","Martabak Manis","Martabak manis",[736,611,737],"dessert","snack",[680],[740,683,741,742],"flour","condensed-milk","peanuts",[744,747,749,751],{"alt":745,"src":746},"Thick folded Indonesian pancake wedge showing honeycomb crumb oozing chocolate, condensed milk and crushed peanuts","\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero.jpg",{"alt":745,"src":748},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-4x3.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-1x1.jpg",[754,755,756,757,758,667,759],"martabak manis","terang bulan","indonesian dessert","sweet pancake","condensed milk","night market",{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"countrySlug":568,"baseServings":462,"prepMinutes":431,"cookMinutes":431,"difficulty":571,"course":765,"diet":766,"mainIngredients":768,"images":770,"keywords":780,"publishedAt":669,"updatedAt":669,"authorSlug":597},"nasi-goreng","Nasi Goreng (Indonesian Fried Rice)","Nasi Goreng","Nasi goreng",[574,573,611],[576,767],"nut-free",[453,683,482,769],"soy-sauce",[771,774,776,778],{"alt":772,"src":773},"Dark mahogany Indonesian fried rice topped with a crispy fried egg, with cucumber slices and krupuk alongside","\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero.jpg",{"alt":772,"src":775},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-16x9.jpg",{"alt":772,"src":777},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-4x3.jpg",{"alt":772,"src":779},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-1x1.jpg",[781,782,568,513,667,783,784],"nasi goreng","fried rice","wok","leftover 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