Malaysian Porridge - Bubur Lambuk
Malaysian Porridge - Bubur Lambuk

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going 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.

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. 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.

Malaysian Porridge - Bubur Lambuk is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Malaysian Porridge - Bubur Lambuk is something that I have loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Malaysian Porridge - Bubur Lambuk:
  1. Get A. Rice
  2. Prepare 2 C rice - soaked at least an hour
  3. Get B. 250 g Meat or Chicken (minced/chopped)
  4. Get C. Seasonings & Spices
  5. Take 2 garlic - crushed
  6. Get 2 tbsp thinly julliened ginger
  7. Get 2 cardomom pods
  8. Prepare 1 star anise
  9. Take 1 cinnamon stick
  10. Get 1 tsp cumin powder
  11. Take 1 tsp coriander powder
  12. Make ready 1/2 tsp lemon grass powder
  13. Make ready 1/2 tsp ground pepper
  14. Prepare (Black or white)
  15. Get D. Sautéed
  16. Make ready 1/3-1/2 C finely minced brown onion
  17. Prepare E. 1/4 - 1/3 C Coconut Milk
  18. Get F. Garnish (optional)
  19. Prepare Store bought fried shallot
  20. Take Finely chopped coriander
  21. Prepare Note:
  22. Make ready 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. Get 2 . It’s best to soak the rice to help shorten the cooking time. Soaking time varies
  24. Prepare 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. Make ready 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. Take 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. Get 7 . Add any preferred diced/cubed root veggies
  30. Get 8 . Add coconut milk last; 5 minutes before removing from the heat

Leave it boiling until the rice breaks. We've all enjoyed a bowl of Cantonese porridge, but did you know that there's an equally delicious Malay porridge counterpart? Bubur Lambuk is a common staple during the fasting month of Ramadhan -mosques can usually be seen distributing containers of the spiced, meaty congee. Bubur Lambuk symbolises the true Ramadan spirit, which is the spirit of giving.

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.

Bubur Lambuk is a common staple during the fasting month of Ramadhan -mosques can usually be seen distributing containers of the spiced, meaty congee. 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. The idea behind this dish is that everyone contributes a small portion of the ingredients before it is cooked on mosque grounds.

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