Chicken Porridge Chinese Peranakan Style

bubur pembangkit orang mati ala tale about nomad | taken by smartphone – Eeeek I am so excited to tell you all about this update.

When I travelled like a local in Yogyakarta. Tale About Nomad always cooked this for me, our best friends and families.

“It always keep the sick to feel better, stop pregnant mothers from their craving and it actually could beat the flu.” said Tale About Nomad.

Yeah! Tale About Nomad proud to call chicken porridge chinese peranakan style with “bubur pembangkit orang mati” haha… Yesterday, Bekabuluh cooked this and shared a photo to me on facebook. Aaah I’m waiting a new blog post about it on

Today, I share it to the world. This Tale About Nomad recipe:


01. 1 whole free range chicken (ayam kampung), cut to 8 pieces
02. 1-2 cups of rice
03. 1 whole pot of water (usually 1 – 2 litre, depends on which size of pot you use and how much cup of rice you are putting)
04. 5 pieces of garlic, crushed
05. 5 centimeters of ginger, peel and crushed
06. 3 tablespoons of sesame oil
07. 3 tablespoons of thai fish sauce
08. 1/2 cup of chinese cooking wine
09. green onions, slice thinly
10. garlic, slice thinly, fried then crushed to small pieces
11. red onions, slice thinly, fried

How to make:

01) boil together the rice, the whole chicken, crushed garlic and ginger in one pot of water. stir them occasionally.

02) pour in the fish sauce, sesame oil and cooking wine, stir until they form a texture. it usually took less than an hour or so. keep on stirring.

03) the texture of rice porridge can be made as u wish, either it’s light texture (more watery) or a more creamy ones. add water if it’s necessary. keep on stirring until it’s done.

04) Tale about nomad usually put different toppings in my porridge, but my best mix are: put eggyolk from a free range egg (we called them telur ayam kampung) in the serving bowl, pour the hot porridge on top, top with mince chicken (recipe under), fried garlic and onions, fresh green onions and sometimes chicken liver with sweet soya sauce. the boiled chicken in the pot are also great taste to be eaten along. She usually add chili oil, chili powder, pepper and a bit of salt to taste. Mix them and enjoy!

Chicken mince for porridge topping


01. 2 ounces of chicken mince
02. 3 tablespoons of chinese cooking wine
03. salt and pepper to taste
04. 1 tablespoon of sesame oil
05. 2 pieces of garlic, mince them

How to make:

01) pour in the cooking wine to the mince chicken, put garlic, sesame oil, salt and pepper. mix them. leave them for 15 minutes.

02) stir fry them in a pan with cooking oil, stir them well until slightly golden brown. put them as topping on top of the porridge.

Enjoy folks!

Happy Sustainable Travels!

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