Bubur Gunting, Traditional porridge stall in Singkawang City, Indonesia.
Bubur Gunting is a rice porridge made from sago or glutinous rice flour mixed with coconut milk, palm sugar, and salt to balance sweet and savory flavors. The bowl comes topped with diced fried dough strips and green beans, and diners add soy sauce and chili paste to taste.
The dish got its name from the practice of cutting ingredients, especially fried dough, with scissors before serving. This preparation method emerged from cooking techniques that developed in the region over time.
This dish reflects how Chinese, Malay, and Dayak cooking traditions blend together in West Kalimantan's food culture. Locals prepare and enjoy it as a daily ritual that connects them to their mixed heritage.
This breakfast dish is sold at a morning stall on Jalan P. Antasari in Singkawang Barat and is easy to spot in the neighborhood. The vendor is open during early morning hours when locals eat breakfast.
The soy sauce and chili paste arrive separately, letting each person customize the dish exactly how they like it. This approach means visitors can adjust the flavors to their own preference with ease.
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