Spicy porridge made from finely ground rice call oseng, then given flavor such as onion, garlic, black pepper, sere, bay leaves, do not forget the salt and sugar. finely ground flavor except sere, bay leaves, of course, then make it oseng as well as pounded rice . Then the spices put into boiling water which we fill with meat or bone tetelan cow, along with mashed rice.
After the rice and seasonings mixed into the beef broth, then we give a variety ofvegetables such as kale, leaf fern, the corn which has being pipil , potato, turmeric leaf and leaf kesum (for leaf kesum may exist only in West Kalimantan) leaves this kesum make typical spicy-scented porridge but if too much is also felt uncomfortable spicy porridge has been cooked the porridge later. If the spicy ready to serve along with crackers, fried peanuts, sweet soy sauce, chili sauce and fried onions, and also add lemon juice .
- tetel :residual meat attached to the bone (a mixture of meat, muscle, fat, etc.) that has been exfoliated from bones and cut into pieces
- pipil : remove corn kernels from the cob