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Meaning there can't be any iftar gathering with families, no terawih at mosques. And there are no distribution of Ramadhan porridge by mosques. Bubur Lambuk Ayam (Spiced Chicken Porridge) A humble porridge born of goodwill, true to the spirit of Ramadan. You can have Spiced Porridge (Bubur Lambuk) using 27 ingredients and 8 steps. Here is how you cook it.
Ingredients of Spiced Porridge (Bubur Lambuk)
- Prepare of Ingredients.
- You need of Water for cooking (honestly i didnt measure mine!).
- It’s 200 g of rice (abt 1½ cups) – rinsed and drained.
- You need 60 g of dried shrimps.
- Prepare 200 g of minced beef.
- Prepare 1 tbspn of coconut milk (i used Kara brand).
- It’s 1 stalk of lemongrass – bruised the end.
- Prepare of Some oil for frying.
- You need of To blend.
- You need 1 of medium onion.
- You need 4 cloves of garlic.
- Prepare 2.5 cm of ginger.
- You need of Spices.
- You need 1 of small cinnamon stick.
- It’s 1 of small star anise.
- It’s 2 of cloves.
- Prepare 2 of cardamoms.
- Prepare 1 of tspn coriander powder.
- It’s 1/2 of tspn cumin powder.
- Prepare 1/4 of turmeric powder (just a pinch if you want it less yellow).
- It’s 1/2 of tspn black pepper powder.
- You need 2 of tspn salt.
- Prepare of Garnish.
- You need of Coriander leaves (cilantro).
- Prepare of Fried shallots.
- It’s of Red chillies.
- Prepare of 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.
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..
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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