Bubur-kuda (buffalo rice porridge)

Instructions

1. Cook the buffalo meat in 1 litre of water with the onion and ginger for 1 h, until very tender.
2. Remove the meat, let it cool slightly, then shred it finely, discarding any sinew.
3. Rinse the rice and cook it in the strained broth for 25 minutes, stirring from time to time.
4. Fry the chopped garlic in the oil, then stir it into the porridge with the shredded meat.
5. Simmer for another 10 minutes to get a creamy texture, season and serve hot.