Bubur Lambuk Daging aka Bubuk Masjid

Ingredients:
250g rice ~ wash & soak 30 mins
300g minced beef
30g dried prawn ~ soak & blend dry
8-10 shallots ~ thinly sliced
5-6 cloves garlic ~ thinly sliced
2" fresh ginger ~ thinly sliced
1 medium carrot ~ cut cubes
2 tbsp Ghee
3 btsp cooking oil
200ml coconut milk
1 tbsp chicken knorr powder
1 tsp salt

Spices
1 stick cinnamon
2 anise star
3 cardamon
5 clovers
1 tsp fennugreek seeds aka halba

Dried Seeds
1 tsp cumin seeds (jintan manis)
1 tsp fennel seeds (jintan putih)
1 tsp coriander seeds (ketumbar)
1 tsp white pepper seeds
1 tsp black pepper seeds
(Above blend into a fine powder)

Garnish
50g fried shallot
50g spring onion ~ chopped
50g coriander leaves ~ chopped

Directions:

1. In a big pot, cook the rice together with screwpine leave & chicken knorr powder like how you prepare your porridge.
2. In a wok, heat ghee & cooking oil; saute the lemongrass, sliced shallots, garlic & ginger till fragrant.  Then add the spices, blended dried seeds, dried prawn & continue to cook till the oil surface.
3. Once the rice becomes porridge, add the minced beef, cube the carrots & pour in all the sauteed ingredients.  Keep stirring for 5-8 mins on a low fire.
4. Add coconut milk slowly & continuously stir.  Add salt to taste.
5. Lastly, add the chop spring onion, coriander leaves & fried shallot.  Mix well, then off the heat.  Serve immediately.