Indonesian food is known to be some of the richest and most diverse in the world. As a multi-cultural archipelago nation, each province’s dishes have been influenced by the ecology of the landscape and the history of its people. Indonesian cuisine is also increasingly popular worldwide, winning international acclaim time after time.
Indonesia’s much-loved Bubur Ayam, or chicken congee, has been named amongst the best dishes in the world by Taste Atlas. In fact, Bubur Ayam has just been named the number one porridge dish in the world.
As described by Taste Atlas, “Bubur ayam is the Indonesian version of chicken congee, a thick rice porridge topped with shredded chicken and various savory condiments. This breakfast staple probably originates from the Chinese rice porridge, but it employs regionally available ingredients and toppings to create an authentic Indonesian dish.”
Indonesia’s Bubur Ayam fought off some tough competition from other globally beloved porridge dishes. In a noble second place landed Arroz caldo from the Philippines, followed by Elarji from Georgia. Romania’s Taci şi înghite was placed in fourth, and Ukraine’s classic Banosh completed a culinarily diverse top five.
There are many different ways of serving up Bubur Ayam, and while the dish is most popular in major cities like Jakarta and Yogjakarta, it is a staple on menus in traditional warungs and Indonesian restaurants nationwide, including in Bali.
There are many different ways to serve up Bubur Ayam, and these differences change by province and by chef. Much like all good soup and stew-style dishes, every family, cook, and street food vendor has their own unique twist on this all-time favourite dish.
While the base of a Bubur Ayam stays the same, consisting of rice porridge served with shredded chicken, all the other elements are available to be tweaked and changed depending on preference and even time of day.
The rice porridge is usually cooked in a chicken broth that also includes staple Indonesian spices of ginger, garlic, and pandan leaves. It is not uncommon for Bubur Ayam to be eaten as a hearty breakfast on colder days, or as a quick lunch from a street food vendor, or as part of a sit-down dinner with the family.
The classic rice porridge and shredded chicken is fried soybeans, thinly sliced green onions or chilis, prawn crackers known as krupuk, and hard-boiled eggs, which are a popular choice especially at breakfast. Of course, no Indonesian dish would be complete without a generous helping of spicy sambal and perhaps a couple of pieces of sliced cucumber and tomato for good measure.
Tourists in Bali will find Bubur Ayam on the menus of almost all traditional warungs and local Indonesian restaurants.
Top-rated spots for this internationally acclaimed dish include Bang Jay Jakarta Chicken Porridge, which can be found tucked away on Jalan Ambarawati in South Ubud.
Warung Odah Perak in Sanur is a fantastic local favorite spot that serves up an extensive menu of Indonesian and Balinese classic dishes. The Warung Odah Perak’s Bubur Ayam Bali gets rave reviews from locals and tourists alike and is a great spot for tourists who want to experience an authentic Indonesian eatery in the heart of Bali’s oldest tourism resort.
Real foodie tourists who are looking for Bali’s best Bubur Ayam are advised to put their investigative caps on and visit spots busy with locals and ‘Bubur Ayam’ written above the door. Better still, ask for personal recommendations from hotel staff, local drivers, and tour guides. This classic and staple dish in Indonesia is loved by all, and everyone has their own preferred spot. Let this world-famous dish serve as your gateway to an authentic off-path Indonesian adventure!
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