Savoury Rice Porridge Recipe - Bubur Lambuk
RECIPES OF MALAYSIA
Bubur Lambuk is the 'hard-to-get' Malay
rice porridge that is cooked and distributed free to the public during the fasting month of
Ramadhan. Thought to have originated from the east coast states of Kelantan and Terengganu,
the dish is usually cooked within the mosque compound.
2 1/2 liter
Lean beef cut, minced
or coarsely chopped
peeled, deveined and diced
Star anise, whole
scrapped and bruised
coconut milk (Optional)
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.
Asian Melting Pot
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Tip: The rice should be
cooked until the grains are broken and the texture is smooth, soft and creamy
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Last updated :
02 March, 2009
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