Tuna Porridge

Tuna Porridge (Bubur Ikan Tuna)

Ingredients:

1.5 cup of rice, washed, soak in water for at least 2 hours

3 garlic, bruised well

1 pc of lemongrass, bruised

2 cm of ginger, bruised

1-2 bay leaves

4 lime leaves, slice the leaves*

1 cm galangal, bruised

465 gr (or 1 can) canned tuna in springwater

1 tbsp grounded mild chilli (I use 'Gourmet Garden' brand)

1 Maggie chicken block

2 tbsp of Maggie fish sauce

Pepper, as you like

Water, as needed

1/2 tsp salt

Method:

Mix all ingredients together.

Bring to boil & keep stirring until the rice become porridge.

Add water, if needed.

Add more water, if you like watery/runny porridge.

*slices the leaves only but keep the "bone" in the middle intact,

so it is easier to throw them away before serving