If A Dish Could Hug
By: Emily Lim
This was an essential dish to have whenever someone was sick or when it was just too cold for any food to be able to restore that warmth. If a sick person ate this dish, they’d instantly feel like they’ve recovered and healed, or they’d wake up from their nap or sleep feeling much better. My grandmother and even my mom now would make it for neighbors, family friends, and people in our community who got sick. During the wintertime, this is the dish that brings our family together. Everyone is just so excited to eat it despite it being a pretty simple dish. It’s the one dish to bring instant warmth that’s long-lasting.
This dish has definitely passed down the same history it’s been for my grandmother and mother. It does exactly what it did for them when it came to healing and warmth on sick seasons and cold days as it does for me. It also brings the family together! My family isn’t the type to have family dinners at a certain time or anytime at all so this dish definitely has some powers in bringing my family close. I will always remember vividly, a very cold time, when my mom cooked bubur ayam and my dad came upstairs, knocking on everyone’s door saying, “ayo, turun bawah makan,” which translates to “come on, let’s go downstairs and eat.” My brothers are usually all in one place just hanging out while I remain in my own room, in my own space. All my brothers said okay with no intention of really going downstairs to eat anytime soon. All our doors were opened so I asked my dad as he was in the hallway, “what are we eating?”
“Bubur ayam!”
“Ooo!”
Instantly, my brothers are out of their chairs and bed as we collectively swarm the hallway, racing down the stairs to be the first to get the biggest portion possible.
Before we even started eating, my oldest brother said, “Hmm. Smells so good mom, thank you!” Then we all say thank you to mom and give her a kiss on the cheek for the chef’s kiss herself.
We sit on the couch, some of us on the floor, in our fuzzy socks, sweatpants, ugly Christmas sweaters, and throw blankets on. “Selamat makan, guysss” I say, which means, “Eat well.” Minutes go by and we’re already getting up for seconds, then thirds. While eating together, all we talk about is how good it is and how nice it makes us feel with a movie playing in the background.
By sharing this food known to be of healing and warmth to the people in our community, not limited to the SEA communities but also our neighbors of color, grows a multicultural mutual aid in a sense. These are small acts of support that enable people to recognize one’s self-determination and build resilience in a small, but meaningful way.
Bubur Ayam
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Congee:
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1 rice cooker cup (150g or ¾ regular cups) rice
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7 cups of chicken stock or water
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½ teaspoon salt, or as necessary
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Fried Chicken & Chicken Broth
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1 lemongrass (sereh), bruised and knotted
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2 makrut lime leaves (daun jeruk)
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2 Indonesian daun salam
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1 inch galangal (lengkuas), bruised
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A pair of chicken breasts (skinless and boneless, or skin with bone in)
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4 cups of chicken stock or water
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1 teaspoon salt, or as necessary
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½ teaspoon ground pepper, or as necessary
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½ teaspoon sugar, or as necessary
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Spice Paste (grind everything)
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80g of shallot (bawang merah)
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4 cloves of garlic
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4 toasted candlenuts (kemiri sangrai), or toasted macadamia nuts
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½ teaspoon ground coriander
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½ teaspoon ground turmeric
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Accompaniments
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Cakwe cut into small pieces
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Prawn crackers/onion crackers (kerupuk udang/kerupuk bawang)
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Fried shallots (bawang merah goreng)
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Thinly sliced scallions
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Thinly sliced cilantro leaves
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Kecap manis (Indonesian sweet soy sauce)
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Ingredients:
Directions:
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Congee
Step 1: Wash and drain the rice, then place in a pot along with daun salam, chicken stock, and salt. Bring to a boil, then lower to a simmer, cover, and cook until tender and thickened into a congee consistency.
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Chicken broth
Step 1: Heat 2 tablespoon of oil in a soup pot over medium-high heat. Sauté spice paste, lemongrass, kaffir lime leaves, daun salam, and galangal until fragrant.
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Step 2: Add chicken breast and cook until both sides are no longer pink. Then add chicken stock, salt, ground pepper, and sugar. Bring to a boil.
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Step 3: Reduce heat to a simmer, cover the pot, and cook for about 20-30 minutes, or until the chicken is infused with the spiced broth.
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Step 4: Remove the cooked chicken breasts from the broth and set aside until quite dry.
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Step 5: Strain the broth to serve along with the congee.
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Fried chicken
Step 1: Once the strained chicken breasts are quite dry, heat a bit of oil in a frying pan over medium heat, and fry until both sides are golden brown.
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Step 2: Shred the fried chicken breast into thin pieces with a pair of forks (or hands but make sure they are cooled enough to handle!).
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​To serve
Ladle congee into serving bowls, and serve along with the strained chicken broth, the shredded fried chicken, and the assorted accompaniments.