Recipe: To Try At Home Spiced Porridge (Bubur Lambuk)

Recipe: To Try At Home Spiced Porridge (Bubur Lambuk) Delicious, fresh and tasty.

Spiced Porridge (Bubur Lambuk). 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.

Farah recommends bubur lambuk — a rice porridge dish, or congee, cooked with assorted spices.

Here's her personal recipe that she makes at home.

Bubur lambuk (Ramadan Porridge, Scattered Porridge) Malaysians prefer to break the fast with sweet and soft food which won't strain their stomach, so they traditionally prepare bubur lambuk - a dish that can be literally translated as scattered porridge , referring to the fact that it's made by throwing the ingredients into a single pot.

You can cook Spiced Porridge (Bubur Lambuk) using 27 ingredients and 8 steps. Here is how you cook that.

Ingredients of Spiced Porridge (Bubur Lambuk)

1. It’s of Ingredients.

2. It’s of Water for cooking (honestly i didnt measure mine!).

3. You need 200 g of rice (abt 1½ cups) - rinsed and drained.

4. You need 60 g of dried shrimps.

5. It’s 200 g of minced beef.

6. Prepare 1 tbspn of coconut milk (i used Kara brand).

7. Prepare 1 stalk of lemongrass - bruised the end.

8. Prepare of Some oil for frying.

9. You need of To blend.

10. Prepare 1 of medium onion.

11. It’s 4 cloves of garlic.

12. Prepare 2.5 cm of ginger.

13. Prepare of Spices.

14. You need 1 of small cinnamon stick.

15. It’s 1 of small star anise.

16. Prepare 2 of cloves.

17. You need 2 of cardamoms.

18. It’s 1 of tspn coriander powder.

19. You need 1/2 of tspn cumin powder.

20. Prepare 1/4 of turmeric powder (just a pinch if you want it less yellow).

21. You need 1/2 of tspn black pepper powder.

22. You need 2 of tspn salt.

23. You need of Garnish.

24. You need of Coriander leaves (cilantro).

25. Prepare of Fried shallots.

26. Prepare of Red chillies.

27. You need of Spring onions.

Bubur Lambuk or Spiced Porridge/Congee (Repost) This is actually an old post and I am re-posting it for Cooking with Herbs Blog Challenge for September Herbal Fun.

When I chanced upon Lavender and Lovage , I was instantly attracted to the September Cooking with Herbs Blog Challenge.

How to cook Bubur Lambuk: Put olive oil in a pot, fry shallot paste, ginger, garlic, cardamom, cloves, star anise and cinnamon.

Put in chicken chicken powder, mix well.

Spiced Porridge (Bubur Lambuk) instructions

1. Heat up about 2 tbspn oil in a pot. Fry the blended items till fragrant..

2. Put in all the spices & fry further. If too dry, add a little water to prevent burning..

3. Once aromatic, put in water till it covers ¾ of pot. Leave it to boil..

4. 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..

5. Meanwhile, put dried shrimps in food processor (without water) and chopped till fine. Set aside..

6. 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..

7. 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..

8. Garnish and serve..

Add in minced chicken and cashew nut paste.

Simmer till rice becomes soft and broken.

Chicken Porridge with Spices It is usually during Ramadan, "Bubur Lambuk" is cooked and distributed to others at the mosques.

I once tried it when it was given by a neighbour and since then, I was hooked.

The spices and coconut milk gave such lift to the taste and texture of the rice.