Instructions to Making Tasty Spiced Porridge (Bubur Lambuk)

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Spiced Porridge (Bubur Lambuk)

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Below are the ingridients that are needed to serve a tasty Spiced Porridge (Bubur Lambuk):

  1. Use of Ingredients.
  2. Get of Water for cooking (honestly i didnt measure mine!).
  3. You need 200 g of rice (abt 1½ cups) – rinsed and drained.
  4. You need 60 g of dried shrimps.
  5. Take 200 g of minced beef.
  6. Get 1 tbspn of coconut milk (i used Kara brand).
  7. Prepare 1 stalk of lemongrass – bruised the end.
  8. Get of Some oil for frying.
  9. You need of To blend.
  10. Provide 1 of medium onion.
  11. You need 4 cloves of garlic.
  12. Use 2.5 cm of ginger.
  13. You need of Spices.
  14. Take 1 of small cinnamon stick.
  15. Get 1 of small star anise.
  16. Use 2 of cloves.
  17. Get 2 of cardamoms.
  18. Take 1 of tspn coriander powder.
  19. Provide 1/2 of tspn cumin powder.
  20. You need 1/4 of turmeric powder (just a pinch if you want it less yellow).
  21. Prepare 1/2 of tspn black pepper powder.
  22. Get 2 of tspn salt.
  23. Use of Garnish.
  24. Get of Coriander leaves (cilantro).
  25. Take of Fried shallots.
  26. You need of Red chillies.
  27. Take of Spring onions.

Ready with the ingridients? Below are the instructions on cooking Spiced Porridge (Bubur Lambuk):

  1. Heat up about 2 tbspn oil in a pot. Fry the blended items till fragrant..
  2. Put in all the spices & fry further. If too dry, add a little water to prevent burning..
  3. Once aromatic, put in water till it covers ¾ of pot. Leave it to boil..
  4. 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..
  5. Meanwhile, put dried shrimps in food processor (without water) and chopped till fine. Set aside..
  6. 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..
  7. 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..
  8. Garnish and serve..

This year's Ramadhan, is the first year that all mosques in SG are closed, and nationwide are staying home as part of the Circuit Breaker. Meaning there can't be any iftar gathering with families, no terawih at mosques. Bubur pedas (Jawi: بوبور ڤدس) is a traditional porridge dish for the Malays both in Sambas, West Kalimantan (Indonesia) and Sarawak (Malaysia). It is usually served during Ramadan after the Muslim ending their fast on the iftar time. Asian flavourful porridge rich with spices.

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