Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, spiced porridge (bubur lambuk). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Spiced Porridge (Bubur Lambuk) is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Spiced Porridge (Bubur Lambuk) is something that I have loved my whole life.
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To get started with this recipe, we have to prepare a few components. You can have spiced porridge (bubur lambuk) using 27 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spiced Porridge (Bubur Lambuk):
- Get Ingredients
- Take Water for cooking (honestly i didnt measure mine!)
- Take 200 g rice (abt 1½ cups) - rinsed and drained
- Get 60 g dried shrimps
- Take 200 g minced beef
- Get 1 tbspn coconut milk (i used Kara brand)
- Get 1 stalk lemongrass - bruised the end
- Get Some oil for frying
- Get To blend
- Get 1 medium onion
- Prepare 4 cloves garlic
- Get 2.5 cm ginger
- Get Spices
- Make ready 1 small cinnamon stick
- Make ready 1 small star anise
- Take 2 cloves
- Prepare 2 cardamoms
- Take 1 tspn coriander powder
- Take 1/2 tspn cumin powder
- Take 1/4 turmeric powder (just a pinch if you want it less yellow)
- Take 1/2 tspn black pepper powder
- Make ready 2 tspn salt
- Prepare Garnish
- Make ready Coriander leaves (cilantro)
- Take Fried shallots
- Take Red chillies
- Get Spring onions
Spiced Porridge (Bubur Lambuk) Ingredients: Ingredients A. 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. 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.
Steps to make Spiced Porridge (Bubur Lambuk):
- Heat up about 2 tbspn oil in a pot. Fry the blended items till fragrant.
- Put in all the spices & fry further. If too dry, add a little water to prevent burning.
- Once aromatic, put in water till it covers ¾ of pot. Leave it to boil.
- 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.
- Meanwhile, put dried shrimps in food processor (without water) and chopped till fine. Set aside.
- 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.
- 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.
- Garnish and serve.
BUBUR LAMBUK BEREMPAH / SPICY LAMBUK PORRIDGE Spicy Lambuk Porridge. Singaporean local Malays and Chinese have their own unique taste for porridge. The only differences is the ingredients that go into the porridge. This very light and soupy Bubur Lambuk is a very popular dish during the fasting month of Ramadhan served during the breaking of fast. Chicken Porridge with Spices It is usually during Ramadan, "Bubur Lambuk" is cooked and distributed to others at the mosques.
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