Malaysian Porridge - Bubur Lambuk
Malaysian Porridge - Bubur Lambuk

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, malaysian porridge - bubur lambuk. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Malaysian Porridge - Bubur Lambuk is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Malaysian Porridge - Bubur Lambuk is something which I have loved my entire life.

Fill Your Cart With Color today! Malaysian Porridge - Bubur Lambuk Pinkblanket's Tiny Kitchen Australia 🇦🇺 This is our simplified version of Bubur Lambuk. Cooked and prepared mostly during the fasting month of Ramadhan and served during the breaking of fast, this unique porridge is popular among Malaysians and Singaporeans.

To get started with this particular recipe, we must prepare a few components. You can have malaysian porridge - bubur lambuk using 30 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Malaysian Porridge - Bubur Lambuk:
  1. Prepare A. Rice
  2. Take 2 C rice - soaked at least an hour
  3. Take B. 250 g Meat or Chicken (minced/chopped)
  4. Take C. Seasonings & Spices
  5. Prepare 2 garlic - crushed
  6. Make ready 2 tbsp thinly julliened ginger
  7. Make ready 2 cardomom pods
  8. Take 1 star anise
  9. Prepare 1 cinnamon stick
  10. Get 1 tsp cumin powder
  11. Take 1 tsp coriander powder
  12. Prepare 1/2 tsp lemon grass powder
  13. Prepare 1/2 tsp ground pepper
  14. Take (Black or white)
  15. Take D. Sautéed
  16. Prepare 1/3-1/2 C finely minced brown onion
  17. Prepare E. 1/4 - 1/3 C Coconut Milk
  18. Make ready F. Garnish (optional)
  19. Make ready Store bought fried shallot
  20. Prepare Finely chopped coriander
  21. Get Note:
  22. Take 1 . Any type of rice can be used to prepare this porridge but rice like Jasmine is easier to work with as it’s softer
  23. Prepare 2 . It’s best to soak the rice to help shorten the cooking time. Soaking time varies
  24. Get 3 . Porridge should be creamy and starchy. Cook on high and leave to boil for quite some time until the cooked rice breaks. Add water if necessary
  25. Take 3 . Next, cook on low or simmer until rice turns creamy and starchy
  26. Get 4 . Use meat or chicken. It can be minced or finely diced. Blanch minced meat before using. Blanch to a near simmer and drain the water before adding to the porridge. No blanching for chicken
  27. Get 5 . Adjust seasonings and powdered spices according to your liking
  28. Make ready 6 . Lemongrass powder can be replaced with fresh lemongrass (bruised/crushed)
  29. Prepare 7 . Add any preferred diced/cubed root veggies
  30. Make ready 8 . Add coconut milk last; 5 minutes before removing from the heat

Leave it boiling until the rice breaks. Bubur Lambuk symbolises the true Ramadan spirit, which is the spirit of giving. Many scholars have suggested that this porridge dish is Malaysian made. It was pioneered by the Muslim community in Kampung Baru.

Steps to make Malaysian Porridge - Bubur Lambuk:
  1. Read Notes. This version is light on spices and
  2. Cooking the porridge (A, B, C) - In a big pot, combine A (soaked rice), B (minced meat or chicken) and C (seasonings and spices) with enough water to cook the rice through and until the grains break. Cook on high and bring to a boil. Leave it boiling until the rice breaks.
  3. Once the rice is cooked through and the grains break, turn heat to low and simmer/slow cook. In the meantime, sauté finely chopped brown onion in 2-3 tbsp of cooking oil until translucent. Add sautéed brown onion to the porridge. Stir and Leave porridge to simmer until it turns creamy and starchy. Stir every now and then. Add water little by little if needed until you have the right creamy consistency.
  4. Add coconut milk few minutes before turning off the heat. Stir and leave to simmer and porridge is well combined. Turn off the heat. Dish up and serve warm. Garnishing is optional.

The idea behind this dish is that everyone contributes a small portion of the ingredients before it is cooked on mosque grounds. Bubur lambuk is very common here in SG, and Malaysia. However, there are many many versions of bubur lambuk out there, some with completely different ingredients, to suit each culture's likings and tastes. My family's version of bubur lambuk uses fish for instance, but others use chicken, or even beef. We use either mackerel (ikan kembung), big yellowstripe scad (ikan selar), or wolf-herring.

So that is going to wrap it up for this special food malaysian porridge - bubur lambuk recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!