Indonesia
Sheraton Style Madura Porridge
Porridge? Don’t always imagine a bowl of juicy overcooked meat chop and some nuts. That is Jakarta’s chicken porridge, a good choice for breakfast. Porridge doesn’t always filled with pieces of pumpkin like those on Manado. In Madura Island, East Java, they have one of the kind porridge, Superkids.
Madura porridge is basically made of sticky rice powder, coconut milk and brown sugar. The complete package is filled with several light stomach filler snacks such as sumsum porridge, mutiara, black sticky rice and candil porridge. This traditional meal is served as fasting break “Ramadhan Taste of Nusantara” menu at Kafe Bromo, Sheraton Surabaya Hotel and Towers.
Interested to try some, Superkids? Let’s go ask Mom to make one with simple practical recipe from Herlina Rahayuning Tyas, Sheraton First Cook
Sumsum Porridge
Add some water to sticky water.
Boil with thick coconut oil, stir well until sticky.
Add some sugar for crunchy.
Dark Sticky Rice
Boil dark sticky rice to soft.
Add some sugar.
Keep stirring until done well.
Mutiara
Boil some water.
When it’s boiled, put in the pearl and keep boiling until it’s cleared.
Add salt, sugar and pandanus for the scent.
Candil Porridge:
Mix sticky rice powder with liquid brown sugar.
Pour in hot water gradually while stirring until it becomes elastic.
Make some small balls.
Boil water, put in pandanus and brown sugar.
When the water boils, put in the small balls, wait until they float.
Put in some starch to thicken.
“Serve it in small bowl as you like. Sumsum porridge is always the main dish, pearl and the others are compliment,” Herline explains.
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