Spiced Porridge (Bubur Lambuk). Making The Porridge Blend onions, garlic, ginger, and oil until it forms a paste. Add water and cooked rice into pot, stir, cover with lid. Bubur Lambuk Ayam (Spiced Chicken Porridge) Zaidulkhair Singapore.

Farah recommends bubur lambuk — a rice porridge dish, or congee, cooked with assorted spices. Here's her personal recipe that she makes at home. 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. You can cook Spiced Porridge (Bubur Lambuk) using 27 ingredients and 8 steps. Here is how you cook that.

Ingredients of Spiced Porridge (Bubur Lambuk)

It's of Ingredients.
It's of Water for cooking (honestly i didnt measure mine!).
You need 200 g of rice (abt 1½ cups) - rinsed and drained.
You need 60 g of dried shrimps.
You need 200 g of minced beef.
Prepare 1 tbspn of coconut milk (i used Kara brand).
You need 1 stalk of lemongrass - bruised the end.
Prepare of Some oil for frying.
Prepare of To blend.
Prepare 1 of medium onion.
It's 4 cloves of garlic.
Prepare 2.5 cm of ginger.
It's of Spices.
You need 1 of small cinnamon stick.
You need 1 of small star anise.
It's 2 of cloves.
Prepare 2 of cardamoms.
You need 1 of tspn coriander powder.
You need 1/2 of tspn cumin powder.
It's 1/4 of turmeric powder (just a pinch if you want it less yellow).
It's 1/2 of tspn black pepper powder.
It's 2 of tspn salt.
It's of Garnish.
Prepare of Coriander leaves (cilantro).
It's of Fried shallots.
It's of Red chillies.
It's of Spring onions.

When I chanced upon Lavender and Lovage , I was instantly attracted to the September Cooking with Herbs Blog Challenge. Bubur Lambuk symbolises the true Ramadan spirit, which is the spirit of giving. Many scholars have suggested that this porridge dish is Malaysian made. It was pioneered by the Muslim community in Kampung Baru.

Spiced Porridge (Bubur Lambuk) instructions

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..

The idea behind this dish is that everyone contributes a small portion of the ingredients before it is cooked on mosque grounds. This very light and soupy Bubur Lambuk is a very popular dish during the fasting month of Ramadhan served during the breaking of fast. It is an appropriate starter for the other dishes that follow the meals. Nomatech Sdn Bhd is an agriculture R&D and innovation based company which commercializes agricultural research and its end products, currently being high quality and high yielding Red and White Rices. Malaysian Porridge - Bubur Lambuk rice - soaked at least an hour • garlic - crushed • thinly julliened ginger • cardomom pods • star anise • cinnamon stick • cumin powder • coriander powder Asian flavourful porridge rich with spices.