Whenever Ramadan rolls around, the one dish that you'll often find at Ramadan bazaars is bubur lambuk. Even if you aren't at a bazaar, many people will actually whip up a whole pot of it by themselves at home. Creamy, thick and unbelievably flavourful, it's not your average porridge and this is thanks to the use of coconut milk! It's super easy to make - so if you haven't already, get a jump start this year by using this easy bubur lambuk recipe ?
Ingredients (serves 2)
- 2 shallots
- 3 garlic cloves
- 3cm ginger
- 2 pandan leaves
- 1 star anise
- 1 tbsp fennel powder
- 1 cinnamon stick
- 1 tbsp green cardamom
- 1 1⁄2 tbsp oil
- 40g chicken meat
- 150g rice
- 1 litre chicken stock
- 1 tsp salt
- 1 tsp white pepper
- 100g coconut milk
- Garnish: Chilli peppers, parsley, fried shallots
Directions
- In a pot, sautee shallots and minced garlic over medium-high heat for 2-3 minutes until fragrant. Add sliced ginger and sauté for another 30 seconds. Next, add pandan leaf, star anise, cloves, fennel powder, cinnamon stick and cardamom.
- Add chicken and rice to the pan and stir fry.
- Add chicken stock and bring everything to a boil. Once it boils, let the rice simmer until it softens. When the water has reduced and the rice is at your desired texture, add coconut milk. Then, add salt and pepper to taste.
- If using, garnish with fried shallots, chilli slices and parsley - enjoy!
Now that you know how easy it is to make bubur lambuk, it's time to hop in the kitchen and cook some up yourself ??