Spiced Porridge (Bubur Lambuk). Bubur means porridge, and this can be sweet or savoury, as we have a gazillion kinds of porridge in South East Asia, made with all kinds of grains. Now, there are a couple of stories explaining the origin of bubur lambuk. Farah recommends bubur lambuk — a rice porridge dish, or congee, cooked with assorted spices.
While Cantonese porridge comes with a multitude of side dishes to complement it, Bubur Lambuk has all the workings in it -vegetables, beef. Bubur lambuk ayam is simply a savoury chicken porridge cooked with coconut milk. It tastes richer than the normal chicken porridge due to the coconut milk and selection of spices added to it. You can have Spiced Porridge (Bubur Lambuk) using 27 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Spiced Porridge (Bubur Lambuk)
- It’s of Ingredients.
- You need of Water for cooking (honestly i didnt measure mine!).
- It’s 200 g of rice (abt 1½ cups) – rinsed and drained.
- It’s 60 g of dried shrimps.
- Prepare 200 g of minced beef.
- It’s 1 tbspn of coconut milk (i used Kara brand).
- It’s 1 stalk of lemongrass – bruised the end.
- You need of Some oil for frying.
- Prepare of To blend.
- It’s 1 of medium onion.
- You need 4 cloves of garlic.
- You need 2.5 cm of ginger.
- You need of Spices.
- It’s 1 of small cinnamon stick.
- Prepare 1 of small star anise.
- It’s 2 of cloves.
- Prepare 2 of cardamoms.
- You need 1 of tspn coriander powder.
- Prepare 1/2 of tspn cumin powder.
- It’s 1/4 of turmeric powder (just a pinch if you want it less yellow).
- Prepare 1/2 of tspn black pepper powder.
- Prepare 2 of tspn salt.
- You need of Garnish.
- You need of Coriander leaves (cilantro).
- You need of Fried shallots.
- It’s of Red chillies.
- It’s of Spring onions.
It is a favourite of many Malaysians and Singaporeans during the month of Ramadan. Singaporean local Malays and Chinese have their own unique taste for porridge. The only differences is the ingredients that go into the porridge. This very light and soupy Bubur Lambuk is a very popular dish during the fasting month of Ramadhan served during the breaking of fast.
Spiced Porridge (Bubur Lambuk) instructions
- Heat up about 2 tbspn oil in a pot. Fry the blended items till fragrant..
- Put in all the spices & fry further. If too dry, add a little water to prevent burning..
- Once aromatic, put in water till it covers ¾ of pot. Leave it to boil..
- Put in rice & beef. Let boil for few minutes. Then simmer on medium low heat. Adjust water level accordingly. If still too grainy, add more water..
- Meanwhile, put dried shrimps in food processor (without water) and chopped till fine. Set aside..
- Once porridge reached desired texture, put in 1 tbspn coconut milk and 2 tbspn chopped dried shrimps. Stir to mix well. Then turn off heat..
- Yeapp.. I only used 2 tbspn because I feared the taste might be too overwhelming. You can either keep the rest of the dried shrimps or put in all. Or reduced the amount of dried shrimps before chopping..
- Garnish and serve..
Asian flavourful porridge rich with spices. It is usually during the month of Ramadan that "Bubur Lambuk" is cooked and distributed to The rich flavour of this porridge is truly amazing! You need to have enough chicken broth to cook this dish as the rice needs to be slowly cooked until extremely soft. This year's Ramadhan, is the first year that all mosques in SG are closed, and nationwide are staying home as part of the Circuit Breaker. Meaning there can't be any iftar gathering with families, no terawih at mosques.