Selamat pagi, Yogyakarta: a surprisingly rich and savory chicken rice porridge for breakfast

IMG_5136

toast the seeds and nuts until aromatic. Candlenuts won’t darken much. It’s OK, we’ll cook them again later–candlenuts need to be cooked. Once the coriander, cumin, peppercorns are smelling toasty, take off heat and grind to a powder.

Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s