Garuda Indonesia Colours Magazine March 2019 - Page 66

64 Explore | Flavours 1 1 Sago-pearl pudding can be enjoyed on its own. 2 Pandanus leaves give a little twist to bubur sumsum. milk dressing and a slice of white bread. A bowl of bubur ketan item and bubur kacang ijo is more than enough to make a happy stomach. However, bubur kacang ijo is also good to enjoy on its own, warm or cold. Healthy and Satisfying While palm sugar and coconut milk are the key ingredients for bubur eaten as a dessert, vegetables, fish or chicken are used for bubur main dishes. Manado, North Sulawesi, offers a variant that is vegan-friendly. Made of rice, pumpkin, sweetcorn kernels, sweet potato or cassava, watercress or spinach and lemon basil, bubur tinutuan, also known as bubur manado (Manadonese porridge), is a tasty, healthy meal, which can be enjoyed with a condiment of sambal roa, a chilli-based sauce made of roa fish (galafea). Similar to bubur manado, bubur pedas from Sambas Regency, West Kalimantan, also features lots of vegetables. Found also in Singkawang, Pontianak, and heavily Malay-influenced regions such as Sumatra, the crunchy and watery bubur pedas consists of ground roast rice, watercress, fern, long beans, bean sprouts, sweet potato, lemon basil, daun kesum (Vietnamese mint) and sweetcorn kernels. Fried anchovies and peanuts are added to enhance the taste. Although in Indonesian the word pedas 2 The green sumsum, the brown candil and the red mutiara, dressed in melted palm sugar and coconut milk sauce, make a feast for the eyes as well as the palate. means ‘chilli hot’, bubur pedas is not a burning dish – in this instance, pedas refers to the large number of vegetables in the ingredients. Speaking of vegetables as bubur ingredients, Buleleng Regency, Bali, offers delicious bubur mengguh, which you should not miss when visiting the ‘Island of the Gods’. Bubur mengguh, typically served during traditional and religious ceremonies, consists of coconut milk-boiled rice porridge, spices, shredded chicken, celery and fried peanuts. To serve, bubur mengguh is topped with urap, a green vegetable salad with grated coconut dressing. Healthy and delicious. Maluku and Papua are also famous for their bubur variant served as a main course. Known as papeda, the bland sago congee is never eaten on its own. It is always presented with a side dish of luscious ikan kuah kuning (yellow-sauce fish). The fish for the dish can be tailored to taste, such as red snapper, pompano, skipjack or mackerel. The soft and sticky papeda will smoothly glide down the throat while the sour and fishy taste of ikan kuah kuning soup lingers on the palate. The hint of sourness is provided by the tropical fruit belimbing wuluh (Averrhoa bilimbi), although some people prefer kaffir lime juice and tamarind. Whether it’s cooling the throat on a hot day or satisfying a hungry stomach, bubur has a status beyond simple cuisine; it is deeply connected to Indonesian traditions and conveys philosophical values. In fact, there are many other variants from different provinces in addition to those mentioned here. Solo alone offers at least 17 variants of sweet porridge that can be tasted for free during the city’s Jenang Festival. It’s possible to enjoy bubur at any time of the day, and at any occasion. Let’s savour it!