Blend all spice mix until it forms paste consistency, but still has a bit texture. It will be better if you use ulekan, but totally fine if you use blender. Set aside

You can add a small amount of water if its too thick that makes the blender can’t blend

First, crush all dry spices in a mortar or ulekan, and set aside. Heat the oil on medium heat in a big stockpot, and fry the shrimp paste until fragrant for 1-2 minutes. Put all base genep wet mix and sautee until the spices is no longer raw, or indonesian used to call it “langu” for 20-30 minutes. After everything is mixed up and smell very good, put the crushed dry spices and cook for another 5-7 minutes. Your base genep is ready and set aside the base genep except 150-200 gr of it for making the chicken stock.

Sautee base genep with chicken thigh, chicken carcass, lemongrass and salam leaves for 5-7 minutes just until the outer side of the chicken is cooked through and we got some caramelization on medium heat in a big stockpot. Put the water and stir until mixed. Bring to boil and let it simmer with cover for 20-30 minutes to develop the chicken flavor in the stock. Don’t forget to season with salt, pepper, msg and chicken bouillon

Don’t make the stock too salty because we will add the rice later and we can adjust the seasoning in the end.

Set aside the chicken meat as well as carcass in a bowl and take all of the chicken meat from the bone and shred it off. Don’t forget to also set aside the base genep chicken stock 150-200 ml for serving.

In the same stockpot with the base genep chicken stock, put all the rice in the pot as well as water and stir until mixed. Bring to boil and let it simmer with cover, and stir occasionally every 5 minutes or so to prevent the rice sticking to the bottom of the pot. After 30-40 minutes, or until it forms porridge texture, season with salt, pepper, and msg to your liking.

If you use uncooked rice, make sure to wash it off in a bowl until the water is clear 3-5 times.

In a consecutive way on medium size pan or wok, fry shallots, garlic, and tabasco chilies with coconut oil (use the same frying oil when frying all these 3 ingredients separately). Strain these 3 fried ingredients and mix in a bowl. Add the kaffir lime leaves and juices as well as 1-2 tbsp hot oil to combine all ingredients and make kaffir lime leaves a bit more tender. Season with salt, blackpepper, and msg to your liking and set aside.

Boil long beans and bean sprout until its tender but still has a bit crunch in the end. Mix other ingredients in a medium to large size bowl, and season with salt, blackpepper and msg.

Long beans and bean sprout has different boil time. Long beans usually took 1-2 minutes while bean sprout is just 30 seconds.

Fry peanuts with any neutral oil you have until brown but not burned. Strain and season with flakey sea salt.

Remember, after you strain the peanuts out of the frying oil, it will still cooking with the remaining heat, so take it off while it’s begin browning but not too dark.

Put the chicken porridge at a medium size bowl. Add all condiments on top, from shredded chicken, fried peanuts, urab kacang, sambal mbe, and pour carefully the base genep chicken stock. Lastly, sprinkle fried shallots and its ready to serve!