Bubur Lambok

Bubur Lambok is now a national favorite in Malaysia especially during the Muslim fasting month of Ramadan. Some mosques prepare the porridge every day in Ramadan and give it out to members of the congregation after every Asar prayers. In Kuala Lumpur, the bubur lambok at Masjid Kampong Baru is well known for the long queues to bring home its delicious porridge.

Actually, eating the bubur lambok or any porridge soothes the stomach after the day long abstinence from food. Beside being a balanced meal, the hot porridge rids the stomach of any gas that may have accumulated during the fasting hours.

Ingredients for bubur lambok:


1 1/2 cups rice
8 cups water
3-4 cups coconut milk
80g dried shrimps
2 cm ginger, sliced finely
150 g beef/chicken
100 g roasted peanuts
1/2 cup preserved radish (lobak masin) and/or 1/2 cup frozen mixed vegetables
1 teaspoon white pepper
salt to taste
spring onion and Chinese celery (daun sup) for garnish

Method:

Dice the meat into small cubes, fry in oil and drain.
Chopped preserved radish or cut into small pieces. Wash and drain the dried shrimps.

Boil rice with water and when it is cooked, add ginger, dried shrimps, pepper, salt and coconut milk, stirring frequently. When the porridge thickens, add in the meat, peanuts and preserved radish and/or mixed vegetables. Stir for a few more minutes before serving hot with the sliced spring onions and Chinese celery garnishing.