MELBOURNE | Congee. There’s something about the thick Asian rice porridge that’s so comforting, especially during the winter. I’ve had a few different types on congee over the years and occasionally make it in my rice cooker at home. Until recently, however, I hadn’t tried Indonesian style congee.
Bubur ayam is a Chinese Indonesian congee with shredded chicken meat, and condiments like chopped spring onions, crispy fried shallots, celery, tongcay (preserved salted vegetables), fried soy beans, sambal, and the ubiquitous kerupuk (Indonesian style crackers).
I discovered and enjoyed it while browsing through Instagram. It wasn’t the congee, but actually the amazing klepon (coconut pandan and salted melaka caramel) choux au craquelin that caught my eye.
The puffs are the creation of Fenny, a classically trained, Indonesian pasty chef who was working in the kitchens at QT Melbourne before finding herself out of work due to the COVID-19 lock downs. She decided to team up with fellow QT pasty chef, Jue Liene, who was in the same position, and start up Cikocik. 👍
Cikocik sees Fenny and Jue Liene make an assortment of delicious pastries that blend French technique with South East Asian flavours, and Indonesian dishes that compare and contrast with the food that Fenny grew up with in Indonesia and Jue Lienee grew up with in Malaysia.
The food, which you can pick up from the centre of Melbourne, is outstanding. The congee and puffs, as well as the tarts are something that you really want to be trying if you’re in Melbourne. Keep an eye on Cikocik’s Instagram page for details on what’s available and when, and send them a DM to order and arrange payment/pick up. You won’t be disappointed.
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