Bubur Lambuk 马来斋戒月肉粥

Last year, we had Bubur Lambuk ( Malay porridge that served during Ramadan (fasting month) for the first time. It was given free by the staff of a supermarket while we were shopping there. My kids simply love this porridge. They even requested for second serving.

Bubur Lambuk马来斋戒月肉粥

1 and 1/4cup rice, wash and rinsed

1 chicken thigh, remove skin, cut into small pieces

2 medium squid, sliced

4 shallots, sliced and slightly chopped

2 garlic, sliced and slightly chopped

3pcs sweet preserved radish (Choy Poh), sliced and slightly chopped

1tbsp dried shrimps, rinsed and slightly chopped

1 small cinnamon stick

1 Star anise (bunga lawang)

1/4tsp Fenugreek (halba)

6pcs Cardamom (buah pelaga)

4 and ½ cup water

1/2cup coconut milk

1tsp salt or to taste

Garnishing- chopped spring onion, coriander leaves and fried shallots

Method

1.      Heat 2tbsp cooking oil in a deep pot, add in shallots and garlic, cinnamon stick, star anise, fenugreek and cardamom, sauté till aroma.

2.      Add in preserved radish and dried shrimps, continue to sauté till frangrance.

3.      Add in chicken meat, stir till colour changed. Add in water , then follow by rice, bring to boil.

4.      Once boiled, reduce to low heat, continue to cook for about 20mins , stir from time to time.

5.      Season with salt, then add in coconut milk, mix well and cook for 1-2mins.

6.      Last add in squids, stir to mix well, then remove from heat as not to overcooked the squid.

7.      Put the garnishing on top, serve warm or cold.

Reference: refer to here, recipe by Sonia a.k.a Nasi Lemak Lover