Recipe | How To Make Delicious Kanji Porridge, Suitable For Children And Makes The Body Warm

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Starch porridge/Kanji porridge is a typical food from our region, Aceh. However, starch porridge is believed to originate from Gujarat and Malabar, two districts in India. Initially this porridge was brought by Indian traders to Aceh when spreading Islam in the 12th century. Apart from starch porridge, there are various other porridges which were also introduced by Indian traders such as Ie Bu Keudah porridge (like starch porridge but yellow in color).

^{starch porridge}

Kanji porridge is believed to help relieve various diseases such as stomach ulcers, fever, diarrhea, high blood pressure, etc. This starch porridge is usually cooked when breaking the fast in the month of Ramadan. It is cooked in a large vessel and becomes a menu to be distributed in mosques to people who want to break their fast there.

OK, this porridge is very popular among local people because of its unique and delicious taste. The following is the manufacturing process;

Ingredients for making Kanji Porridge

• rice
• onion, garlic, cumin, candlenuts, ginger, small chilies.
• potatoes, carrots, celery leaves and also shrimp, bay leaves

How to Make Kanji Porridge

Stage 1

The main component is porridge. The ingredients used are rice that has been washed clean and then roasted until half dry, then add spices such as cardamom, cloves, maneh skin and star anise. Roast again until fragrant and completely dry.

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Stage2

Cook the water (stock is better) until it boils, then add the roasted rice, stir so that the rice doesn't stick. Because it has been roasted, usually the process of turning rice into porridge is much faster. While stirring occasionally, we can prepare the other ingredients that we will put into the starch porridge.

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Stage3

Grind all the ground spices (shallots, garlic, cumin, candlenuts, ginger, small chilies) then add them to the half-turned-porridge rice, don't forget to add enough salt and stock, stir well.

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Stage4

Also add the potatoes and carrots which have been cut into brunoisse pieces then add them to the porridge, and also add the shrimp and bay leaves.

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Stage 5

Once the porridge is cooked, add the sliced ​​celery leaves and stir until evenly mixed, then turn off the heat.

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^{starch porridge that is ready to eat}

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This starch porridge is incomplete without complementary toppings such as shredded fried chicken and a sprinkling of fried onions and crackers. The texture is also very different from chicken porridge because in chicken porridge, vegetables are not included and it has a savory curry sauce. Meanwhile, starch porridge is thicker and can be addedn various other toppings (meat, sweet corn, mushrooms, etc.) in one cooking time.

This porridge is suitable to eat in any situation, usually people consume it more often at breakfast or in the afternoon. OK dear, that's enough for now with the presentation of the starch porridge recipe this time, I hope you like it and don't forget to recook this recipe because apart from its delicious taste, it is also very easy to make.

For those who have difficulty eating and feel unwell in their stomach, this menu could be an alternative. Spices can provide extraordinary benefits for our bodies. Good luck my darling...

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