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Cooking, Recipe and Food Blog

Bubur Lambuk

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Bubur lambuk is a Malaysian savory rice porridge which is perfect for chilly weather. This heartwarming dish a is a meal in itself. Add vegetables like carrots or peas if desired.

 

Serves 4

Ingredients:

1 cup uncooked rice

10 cups water

1 cinnamon stick

1 pod star anise

4 cloves

1 3cm piece fresh ginger, peeled and bruised

150g lean beef, minced or sliced thinly

100g chicken fillet, diced

150g fresh medium prawns, peeled, deveined and diced

3/4 cup thick coconut milk

4 tablespoons deep fried shallots for garnish

1 spring onion, sliced for garnish

Salt and freshly ground pepper to taste

 

Wash the rice in water. Change the water until it runs clear. After, place the washed rice and 10 cups of water in a heavy pot. Put it over high heat and bring it to a boil.

Reduce the heat to low and then place the cinnamon, star anise, cloves, ginger and beef into the pot. Cover partially and let it simmer for an hour or until the rice is very soft. Stir occasionally. Add water if the water dries out.

With a spoon, get the star anise and the cinnamon. Add the chicken and let it simmer for 10 minutes and then add the prawns and simmer it for another 5 minutes or until the prawns change color.

Pour in the coconut milk and season it with salt and pepper. Ladle it into individual bowls and garnish with fried shallots and spring onion before serving.

 

Photo Courtesy Of: Lummmy

Savory Rice Porridge

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Savory rice porridge is an Asian dish also known as bubur lambuk. It contains beef, chicken, seafood and flavorful spices. This recipe is a comforting meal in itself. It can be eaten any time of the day especially during rainy days.

 

Ingredients:

1 cup uncooked rice

10 cups water

1 cinnamon stick

1 star anise pod

4 cloves garlic, minced

1 1/4 inch knob fresh ginger, peeled and bruised

150g lean beef, minced or sliced thinly

100g boneless chicken, diced

150g fresh medium prawns, peeled, deveined and chopped

3/4 cup thick coconut milk

Salt and freshly ground pepper to taste

6 shallots, chopped

2 tablespoons vegetable oil

1 spring onion, sliced for garnish

 

Heat the oil in a small frying pan or skillet over medium heat. Fry the shallots for 2-3 minutes or until they are golden brown. Transfer them to a plate lined with paper towels to drain the excess oil. Set them aside.

Place the oil used for the shallots in a large pot or Dutch oven over medium heat. Sautee the garlic, ginger, cinnamon stick and anise in the pot for 2 minutes or until they become fragrant.  Add the beef into the pot and stir-fry it for another 3-5 minutes until lightly browned.

While frying the beef, wash the rice by rinsing it in water two to three times or until the water runs clear. Place the rice in the pot and pour in 4 cups of water. Set the heat to high and bring it to a boil. After, reduce the heat to low and let the porridge simmer for another 5-8 minutes or until the rice is very soft. Add warm water if needed.

Using a spoon, remove the anise and cinnamon stick. Discard them. Add the chicken and cook it for 5 minutes or until it becomes soft. Next, add the prawns. Allow it to cook covered for another 2 minutes or until the shrimps turn pink.

Stir the coconut milk into the porridge and season it with salt and pepper. Cover the pot for 2 minutes to allow all the flavors to infuse together. After, ladle the soup into individual bowls. Garnish them with fried shallots and spring onions before serving.

 

Photo Courtesy Of:  hamron

Chicken Arroz Caldo (Chicken Rice Porridge)

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Arroz caldo is the Filipino “chicken soup” which supposedly makes people feel better when they are ill. It may be because of the ginger’s medicinal qualities and simply because it is easy to eat. It gives you the right amount of nutrition with less effort.

This dish can be eaten for breakfast, as a snack or even during late nights when you have had too much to drink. There is another version called goto, but that dish uses ox tripe instead of chicken.

Serves 4

Ingredients:

1/2 kilo chicken (thigh, leg or wing parts)

1 whole garlic, crushed

1 medium sized onion, finely diced

1 knob of ginger (2 inches), sliced into thin strips

1/2 cup of long grain rice (preferably jasmine rice)

1/2 cup of glutinous rice (sticky rice)

10 cups of water

3 tablespoons cooking oil

Thai or Filipino fish sauce (patis)

4 pieces key lime (calamansi)

4 hard boiled eggs, peeled and sliced

2-3 tablespoons chopped shallots

3 tablespoons toasted garlic

Salt and pepper to taste

In a Dutch oven or heavy pot, heat the oil under medium low heat. Sauté the garlic, onions and ginger for 3-5 minutes or until the onions become translucent. Add the chicken. Pour in 5 tablespoons of fish sauce. Cover the pot for another 5 minutes to let the chicken absorb the flavors. Turn the chicken occasionally every 3-5 minutes until the chicken is lightly browned and the fish sauce has evaporated completely.

Lower the heat and stir in the glutinous rice. Once the rice is coated in oil, add 4 cup of water. Let it boil for 5-10 minutes. Add the regular rice and stir well. Make sure that the rice or chicken does not stick to the bottom of the pot. Pour in the remaining water. Let it boil, but stir occasionally. Allow it to simmer for 15-30 minutes until the rice is cooked and you have reached desired consistency. Put more water if needed. Add key lime juice and mix well. Season it with fish sauce and pepper.

Garnish with egg slices, toasted garlic and shallots. Serve warm in separate bowls.

Photo Courtesy Of: VirtualErn