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Bubur lambuk (Malaysian chicken and spiced rice porridge): photo of the dish
Illustrative photo: Yosri at ms.wikipedia — GFDL, Wikimedia Commons
Everyday meals

Bubur lambuk (Malaysian chicken and spiced rice porridge)

A creamy rice porridge flavoured with ginger, turmeric and lemongrass, topped with shredded meat and condiments. Traditionally prepared during Ramadan and shared at iftar in mosques and at home.

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Ingredients

Ingredients

Pâte d'épices

Spices & seasoning

Optional extras

On the side

Instructions

  1. Blend the onions, garlic, ginger and sliced lemongrass with the turmeric until you have a smooth paste.
  2. Fry this paste in hot oil for 5 minutes, until it gives off a fragrant smell.
  3. Add the chicken cut into pieces and brown on all sides, then pour in the stock and pandan leaves.
  4. Simmer gently for 25 minutes, then remove the chicken, shred it with a fork and set aside.
  5. Add the rinsed rice to the stock and stir often. Cook over very low heat for 35 to 40 minutes, until you have a creamy porridge.
  6. Stir in the fish sauce and ground cumin, then adjust the seasoning with salt and pepper.
  7. Serve hot, topped with the shredded chicken and garnishes of your choice.

Variations and tips

Vegetarian version. Replace the chicken and chicken stock with shiitake mushrooms and vegetable stock; it remains very pleasant.

Using what's easy to find. If you don't have budu, use Thai fish sauce or just a little extra salt.

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Original Ecomely recipe.