Typical Porridge From Various Regions of Indonesia
This porridge can be said to be legendary because it has been around for more than two decades.
Just like most porridges, samier porridge is served with complete vegetable toppings, but what makes it unique is the edible serving plate. Because the serving plate is made of opak, a type of cracker made from cassava.
Next is tinutuan porridge.
If most rice porridge is milky white, this is different from this typical Manado porridge. The color and taste are unique, because this thick porridge is made from a mixture of rice, pumpkin, cassava, and corn. Manadonese porridge is always served fresh, meaning that the porridge is only made when someone orders it. The porridge and vegetables are not boiled separately.
Blendrang porridge.
This porridge has a savory taste of goat marrow that blends deliciously with various spices. In the past, this dish was only available during the fasting month. Now, bubur blendrang is available anytime, and has become a mainstay culinary dish for the people of Timulan, Magelang. It is very delicious when eaten while it is warm.
Hmmm....makes you drool huh😋
Greetings always a compact.
By @midiagam