Indonesia Expat - - FOOD AND DRINK -

In­done­sians don’t tra­di­tion­ally start the day with break­fast ce­real, let alone ba­con and eggs. In­stead, a pop­u­lar break­fast dish is rice por­ridge (pro­nounced bubur and spelled con­gee) with shred­ded chicken ( ayam suwir). If you’ve spent the night work­ing, pray­ing or en­gaged in some other pleas­ant ac­tiv­ity, bubur makes for a cheaper and health­ier al­ter­na­tive than stum­bling into a 24-hour McDon­ald’s at 4.30am for the fi­nal burg­ers and fries. From push­carts to five-star ho­tel break­fast buf­fets, bubur

ayam is a pop­u­lar favourite among In­done­sians from all walks of life. For some for­eign­ers, it’s an ac­quired taste, but it’s def­i­nitely a taste worth ac­quir­ing.

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.