Dutch rooster porridge, a special menu in Kampung Parit Sikom

PONTIAN: Typically, the production of porridge, a staple menu throughout the month of Ramadan, is made from basic ingredients such as meat or chicken. However, it’s different in Kampung Parit Sikom, Pontian, where residents use Dutch chicken as the main ingredient in making porridge. The village head of Kampung Parit Sikom, Falah Abdul Hussain, said that even though it was the first time the communal cooking and distribution program for porridge was carried out, it received a warm response from the residents.

“We distributed 500 packs of Dutch chicken porridge to the residents… there were residents outside the area who contacted me to reserve this Dutch chicken porridge because they wanted to taste its deliciousness. “The production of two pots of this porridge uses two Dutch chickens. Dutch chickens are larger than standard chickens, with one weighing up to 10 kilograms.

“We see that the response from the residents this year is very encouraging. Insha-Allah, next year we will continue this menu as a unique dish in our village,” he said when met at the courtyard of Masjid Jamek Kampung Parit Siraj here. Dutch chicken, scientifically known as Meleagris, is said to have a slightly chewy texture compared to regular chicken. However, Dutch chicken is said to have high protein content and less cholesterol. The weight of one Dutch chicken is equivalent to about four standard chickens.

Regarding the preparation of Dutch chicken, Falah said that due to its slightly chewy meat, it needs to be boiled first. “If it’s usual chicken, we can put it in directly, but Dutch chicken needs to be boiled first before cooking it with rice, spices, and other vegetables,” he said.

-Awani