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We hope you got insight from reading it, now let’s go back to malaysian porridge – bubur lambuk recipe. To make malaysian porridge – bubur lambuk you only need 30 ingredients and 4 steps. Here is how you achieve it.
Below are the ingridients that are needed to serve a delicious Malaysian Porridge – Bubur Lambuk:
- You need of A. Rice.
- Use 2 C of rice – soaked at least an hour.
- You need of B. 250 g Meat or Chicken (minced/chopped).
- Prepare of C. Seasonings & Spices.
- You need 2 of garlic – crushed.
- Provide 2 tbsp of thinly julliened ginger.
- Get 2 of cardomom pods.
- Prepare 1 of star anise.
- Take 1 of cinnamon stick.
- Provide 1 tsp of cumin powder.
- Get 1 tsp of coriander powder.
- Provide 1/2 tsp of lemon grass powder.
- Provide 1/2 tsp of ground pepper.
- Use of (Black or white).
- You need of D. Sautéed.
- Use 1/3-1/2 C of finely minced brown onion.
- Take of E. 1/4 – 1/3 C Coconut Milk.
- Use of F. Garnish (optional).
- Use of Store bought fried shallot.
- You need of Finely chopped coriander.
- Get of Note:.
- Use 1 of . Any type of rice can be used to prepare this porridge but rice like Jasmine is easier to work with as it’s softer.
- You need 2 of . It’s best to soak the rice to help shorten the cooking time. Soaking time varies.
- Use 3 of . Porridge should be creamy and starchy. First, cook on high and leave to boil for quite some time until the cooked rice breaks. Add water if necessary.
- Prepare 3 of . Next, cook on low or simmer until rice turns creamy and starchy. Simmering takes more time.
- Get 4 of . 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 required for chicken.
- Take 5 of . Adjust seasonings and powdered spices according to your liking.
- Use 6 of . Lemongrass powder can be replaced with fresh lemongrass (bruised/crushed).
- Take 7 of . Add any preferred diced/cubed root veggies.
- Provide 8 of . Add coconut milk last; leave to boil. The minute it boils, turn the heat off immediately.
Ready with the ingridients? Here are the instructions on producing Malaysian Porridge – Bubur Lambuk:
- Read Notes. This version is light on spices..
- 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..
- 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 really creamy and starchy. Stir every now and then. Add water little by little if needed until you have the right creamy consistency..
- 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..
It is a favourite of many Malaysians and Singaporeans during the month of Ramadan. 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. During Ramadan in Malaysia, Bubur Lambuk is a must-have during moreh; this dish being a light meal shared by mosque-goers after their nightly prayers.
Recipe : Malaysian Porridge – Bubur Lambuk
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