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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Pumpkin porridge

Tried this recipe a few days ago. What motivates me to try it out was after I watched the Korean drama Angel Eyes. The way the actress ate the porridge looks to yummylicious so I thought of trying it out.

The pumpkin porridge turned out to be a sweet type of porridge. Pumpkin are known for their nutritious values but I have to say I prefer my porridge savoury so after trying out the pumpkin porridge I did not find it quite to my taste.

Here is the recipe and I chose not to blend the porridge so mine was less refine.

Pumpkin porridge

Ingredients :

1 1/2 lb pumpkin, seeded and peeled
3/4 cup rice
4-5 cup of water
3-4 tbsp white sugar
3-4 tbsp light brown sugar
salt to taste

Methods :

Rinse the rice and soak in a big bowl for about an hour or more.
Slice the pumpkin and boil them with 4 cup of water. Once soften, puree with a blender. Do not discard the broth.
Then drain the rice and blend before combining them together with the pureed pumpkin and its broth over medium heat.
Keep stirring, add more water if its too thick. Add sugars and salt to taste.
Serve with some chopped nuts or pumpkins seeds.

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The sliced pumpkin …

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My Pumpkin Porridge 😉

Bubur Lambok (Mix porridge)

As a wife and mother, sometimes I really have no idea what to cook for the family, and when this happen, I would just cook porridge. Below is one of the porridge I would cook, simple yet tasty and everyone likes porridge so why not! 😀

bubur

Ingredients A:

1 cup rice
1/4 cup lentils
1/4 cup raw ground peanuts
1/4 cup green beans without skin
1/4 cup red beans

Note : Put all the ingredients above in a medium size pot and fill with water enough to boil as porridge.

Ingredients B (to be grinded/blended) :

1 garlic
3 onions
1 cm ginger
1 cm fresh tumeric
1 tbsp ground coriander powder
1 tsp fennel seeds
1 tbsp soup powder (Malay soup powder (rempah sop)) – if don’t have can also but taste won’t be the same.

Other ingredients C:

100 g of minced meat
1/2 cup carrot – diced
1/2 cup potato – diced
1 stalk of Chinese celery – for garnishing
1 pkt of fried shallots flakes – for garnishing
salt to taste
pepper to taste
oil for frying the grinded ingredients

Method :

1) Boil the ingredients A and grind ingredients B.

2) While waiting for ingredients A to soften, fry ingredients B with a little oil till fragrant. Once fragrant, add in the minced meat. Stir for a few minutes and off the fire.

3) Once the ingredients A has soften, add the diced carrots and potatoes. Leave it to boil until all turn soft.

4) Then add in the fried ingredients B with the minced meat. Stir and add in salt and pepper to taste. Leave it to boil some more until porridge is fully ready to serve.

5) To serve, scoop some of the porridge into a bowl and sprinkle some of the Chinese celery and fried shallots flakes as garnishing.