Recipe: Bubur Lambuk (Malay Porridge)
When I was in Singapore, I tried this porridge once and quite liked the taste.
All praise be to Allah SWT I found variation of this recipe on the internet.
Allah SWT willing I will cook it before the last day of fasting on next Friday.
Bubur Lambuk Recipe from Kampung Baru Mosque
- 200gm white rice
- 200ml thick coconut milk
- 500gm beef (chopped into bite-size pieces
- 2 stalks lemon grass
- 2 tablespoons ghee
- 3 tablespoons oil
- Salt to taste
- 2.5cm (1 inch) cinnamon stick
- 3 pcs cloves
- 1 pc star anise
- 2 pcs cardamom
- 2.5cm (1 inch) piece of ginger
- 6 pcs shallot
- 6 pcs garlic
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 1 teaspoon white pepper
- 1 teaspoon black peppercorn
Heat oil and ghee. Add pounded ingredients and stir-fry till fragrant.
Add spice mix, blended ingredients and beef pieces. Cook until meat is tender.
Pour in water before adding rice and lemon grass. Bring rice and water to a boil, then reduce heat and simmer till rice turns into the texture of porridge.
Add coconut milk and season to taste with salt.
Serve dish with a sprinkle of fried shallots.
Savoury Rice Porridge Recipe - Bubur Lambuk
200 g rice
2 1/2 liter water
150 g lean beef cut, minced or coarsely chopped
150 g boneless chicken meat, diced
150 g medium-sized shrimps, peeled, deveined and diced
4 cm cinnamon
1 piece star anise, whole
4 cloves garlic
3 cm fresh garlic, scrapped and bruised
10 pieces black peppercorns
150 ml thick coconut milk
4 tbsp deep-fried shallots
4 tbsp spring onions, chopped moderately
Salt to taste
* Wash rice in several changes of water, drain and put in a large pan, add water and bring to a boil
* Add cinnamon, star anise, garlic, ginger and beef.
* Partially cover with a lid and simmer gently, stirring constantly for about 1 hour or until rice is very soft and creamy. If the porridge appears to dry out, add a little hot water.
* When rice is soft, remove cinnamon, star anise and ginger, then add chicken and shrimps and simmer for another 15 minutes.
* Add the coconut milk here if desired (optional) and season to taste with salt.
* Serve hot, garnished with fried shallots and spring onions.
Tip: The rice should be cooked until the grains are broken and the texture is smooth, soft and creamy.
1 cup rice
1 cup minced beef/chicken
1 tablespoon dried shrimp, pounded
2 potatoes, diced
1 carrot, diced
1 celery stick, sliced
1 medium onion, sliced
11/2 ginger, sliced
¼ cups peanut/groundnut
1 cube chicken stock
Chinese celery, chopped
1 packet coconut milk
Cook rice to make porridge.
Heat oil in frying pan and fry onion, ginger and dried shrimp for 1-2 minutes. Remove from pan and add into porridge.
Add in minced beef, potato and carrot. Stir well. Add chicken stock cube.
Add celery stick and nuts.
When the porridge starts simmering, add coconut milk and stir well.
Serve topped with chopped Chinese celery and fried shallots
Recipe from: Eileen Ng
| Ulam Salad |
20 jering seeds (similar to chestnuts)
250 grams jungle shoots
100 grams okra
Half a head of cauliflower
One head of broccoli
Lightly boil jering seeds if ripe. Leave them raw if unripe.
Saute okra, but not so much that it loses its crunchiness.
Cut cauliflower and broccoli in medium sized florets.
Cut sticks from carrots and cucumber.
Wash and cut jungle shoots into strips.
Arrange the vegetables on a bed of the shoots and other green leaves.
Recipe from: Hatta Ramli, treasurer of the opposition Pan-Malaysian Islamic Party
Red chilies, to taste, usually 10 or so
1 calamansi lime or tamarind juice or raw mango
Dried shrimp paste, or "belacan,"
also to taste--roasted till
Pinch of salt
Dry-grind chilies coarsely (traditionally, pounded by hand)
Continue grinding chilies while adding a little of the roasted shrimp paste at a time, until it is used up.
Leave the sauce with a slightly coarse texture, it should not be too smooth.
Squeeze in the calamansi or tamarind juice.
Run raw mango slices in a blender and add to the paste to give it a tangy taste if required.
Mix well and the sambal is ready.
Recipe from: Pauline Jasudason
Kelantanese Style Bubur Lambuk
Serving: 8-10 people
1 Kg rice
4-6 liter water
3 cloves garlic
2 tsp whole black peppers
1 cup pucuk paku merah
1 cup pucuk manis
1 cup bayam (Spinach)
1 cup squid (diced finely)
1 cup prawn (diced finely)
2 stingray fillets (grilled and shredded into fine pieces)
2 ikan selar/mackerel fillet (grilled and shredded into fine pieces)
2 cups chicken (cooked and shredded into fine pieces)
2 cups coconut milk
salt and sugar to taste
Soak rice in plain water for at least half an hour to make it softer and faster to cook later.
Pound together garlic, shallots and black peppers.
Boil the rice until it becomes thick. Add more water as you cook to get the thickness you desire.
Continually stir the rice regularly otherwise the bottom will become crusty. (The trick is to use high flame initially and turn it to medium flame once the water boils.)
Add the meats (chicken first if you use them, followed by prawns, squids, fish and vegetables).
Add salt and sugar and continue cooking for at least 1+1/2 hour.
Add coconut milk and continue cooking for about 15 minutes more.
If you find your porridge becomes too thick along the way, just add a bit more water and cook a bit longer.
Serve it with fried shallots, onion leaves, small celery and pounded birds eye chillies mixed with vinegar.
100 gm rice
A piece of pandanus leaves
2 stems lemon grass
4 cm ginger
4 cm skin cinnamon
300 gm chicken (diced fine)
2 pieces of spring onion
4 flowers lawang
200 gm ghee
1 ½ liters of water
2 gm cardamom fruit
5 gm garlic fries
2 cups coconut milk
4 onion peel
2 peel garlic
Heat oil, add pandan leaves, garlic, onion, skin cinnamon, cardamom and Star anise fruit.
Stir fry until fragrant and aroma increased.
Add water and rice.
When rice is fluff, add salt, coconut milk, chicken.
Bring to boil until cooked.
Serve with fried onions and sliced onion.