Malaysian Porridge - Bubur Lambuk
Malaysian Porridge - Bubur Lambuk

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, malaysian porridge - bubur lambuk. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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 (Malaysian Porridge) Bubur lambuk is the most popular food for iftar during Ramadhan days in Malaysia. Steps to make Malaysian Porridge - Bubur Lambuk: Read Notes. 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.

Malaysian Porridge - Bubur Lambuk is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Malaysian Porridge - Bubur Lambuk is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have malaysian porridge - bubur lambuk using 30 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Malaysian Porridge - Bubur Lambuk:
  1. Prepare A. Rice
  2. Make ready 2 C rice - soaked at least an hour
  3. Get B. 250 g Meat or Chicken (minced/chopped)
  4. Prepare C. Seasonings & Spices
  5. Prepare 2 garlic - crushed
  6. Take 2 tbsp thinly julliened ginger
  7. Take 2 cardomom pods
  8. Get 1 star anise
  9. Prepare 1 cinnamon stick
  10. Get 1 tsp cumin powder
  11. Get 1 tsp coriander powder
  12. Get 1/2 tsp lemon grass powder
  13. Get 1/2 tsp ground pepper
  14. Prepare (Black or white)
  15. Make ready D. Sautéed
  16. Prepare 1/3-1/2 C finely minced brown onion
  17. Prepare E. 1/4 - 1/3 C Coconut Milk
  18. Make ready F. Garnish (optional)
  19. Get Store bought fried shallot
  20. Make ready Finely chopped coriander
  21. Make ready Note:
  22. Prepare 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. Get 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. Prepare 3 . Next, cook on low or simmer until rice turns creamy and starchy
  26. Prepare 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. Make ready 5 . Adjust seasonings and powdered spices according to your liking
  28. Take 6 . Lemongrass powder can be replaced with fresh lemongrass (bruised/crushed)
  29. Prepare 7 . Add any preferred diced/cubed root veggies
  30. Make ready 8 . Add coconut milk last; 5 minutes before removing from the heat

Here's her personal recipe that she makes at home. A spiced meat and veggie porridge, or Bubur Lambuk, is a go-to Buka Puasa meal for many in Malaysia. Fry the blended items till fragrant. Put in all the spices & fry further.

Instructions 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.

Fry the blended items till fragrant. Put in all the spices & fry further. If too dry, add a little water to prevent burning. Singaporean local Malays and Chinese have their own unique taste for porridge. The only differences is the ingredients that go into the porridge.

So that’s going to wrap it up for this exceptional food malaysian porridge - bubur lambuk recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!