User:Janviere Harison/Bubur Gunting

Bubur Gunting is a special porridge that originates from Singkawang city in West Kalimantan. It is typically served as a small bowl of cakwe or fried bread, along with a thick gravy made from mung beans. The recipe of Bubur Gunting comes from traditional passed down by Chinese descendants residing in Singkawang, who named it Liuk Theu San, meaning "green bean porridge that tastes like diamonds." However, Bubur Gunting does not actually contain scissors, but rather soybeans or mungbeans that have been peeled and soaked in a sweet, thick gravy, along with cakwe slices. Due to the long size of cakwe, the shop owners usually cut it with scissors, which is the reason for the name "scissor porridge" (the literal meaning of the word in English).

Vendors make their own cakwe so that the porridge's taste is in line with the traditional recipe. The gravy takes a long time to make, so a lot of patience is required. The ingredients are quite easy to come by, such as kanji flour, green beans, pandan leaves, and white sugar. All the ingredients are cooked in a large container and water is added. Because it uses kanji flour, it is prohibited to leave the gravy dough without stirring until the consistency is right. Once it feels enough, turn off the stove. This cooking process can vary as well, as some Bubur Gunting shop owners steam the green beans while others boil them. The price of a bowl of Bubur Gunting is quite affordable, at around Rp 5000.