Bubur Lambuk Kampung Baru

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Bubur Lambuk (which means mixed porridge in Malay)

This porridge is super nice and its our Malay traditional porridge that are usually cooked and served almost everyday during Ramadhan (fasting month) and special occasion. Today I cooked this porridge in conjunction with our Prophet’s s.a.w. birthday.

I actually had this recipe for more than 8 years ago yet only today I tried it out. The recipe was given to us by an elderly uncle who works at the orphanage in KL. We met and somehow as we chat, he offered to share with us this recipe.

Regarding the visit, a few of our halaqah sisters had planned the 3 days 2 nights to KL to visit the orphanage. This was many many years ago but the memory still lingers in me cos it was so memorable and an eye-opener. I still have a few pictures of our time together 😉

Anyway, back to the recipe, the original recipe given to us was for 10 kg of rice. Too much for a family, so what I did was to cut down the amount to suit my family. Simple to make yet very very tasty.

Since I like to have lentils and cashew nuts in my porridge, I added these though this two ingredients are not in the original recipe.

Bubur Lambuk Kampung Baru

3 cups of rice
1/2 kg of minced meat (I used chicken breast instead)
1 small packet of cashew nuts (this I add as an option)
2 tbsp of lentils (this I add as an option)
1 bowl of mixed vegetables
1 tbsp of dried prawns
1 tsp of ground black pepper
5 onions
6 garlics
2 inch ginger
1 tsp of fennel
1 tsp of cummin
2 tbsp of rempah soto (this is optional, I added this even though its not in the original recipe)
1 cinnamon stick
2 star anise
1 ladle full of coconut milk1 bowl of fried shallots
1 bowl of cut onion leaves plus chinese parsley – cut finely
Enough water for porridge
Oil
Salt to taste

Method: 

– Blend together the dried praws, onions, garlics, ginger, fennel, cummin and ground black pepper.

– In a big pot, pour half a cup of oil and fry the cinnamon stick and star anise for about 2 mins, then add the blended ingredients and the rempah soto (soto spice powder). Fry for about five minutes.

– Add water and let it boil first.

– Once it has boiled, add in the lentils and rice. Let it boil for about 15 minutes after which add the chicken/minced meat. Stir and leave it to continue to cook.

– Once the rice has swelled, add in the mixed vegetables and cashew nuts.

– Finally, when the porridge looks about ready, add in the onions leaves and chinese parsley, fried shallots and coconut milk.

– Add salt to taste. After another 10 minutes (keep stirring the porridge), off the fire and its ready to be served.

Note : Can garnish the porridge with sliced omelettes or any other garnish of your choice.

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