Porridge recipe snapper kecombrang

Porridge ingredients:

• 100 g fluffier rice, wash, drain
• 750 ml of water / fish broth
• 1 bay leaf
• 1 stalk lemongrass, white part, crushed
• 300 g fillet of snapper / grouper, cut into thin strips
• 1 tablespoon soy sauce
• 1 cm ginger, crushed
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1 piece kecombrang flowers, finely sliced
• 2 stalks of chives, finely sliced

How to make:

1. Boil the rice, water, bay leaf and lemongrass over medium heat, stirring occasionally until cooked rice.
2. Enter the fish, soy sauce, ginger, pepper and salt. Cook until thickened slurry.
3. Sprinkle slices kecombrang flowers and chives and stir well.
4. Remove and serve hot.