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.

Vietnamese Chicken Porridge (Chao Ga)

Chicken Stock
1 Chicken bone
2 chicken thigh
1 yellow onion ~ halves
Salt to taste
3 litre water

1 cup rice ~ wash & drained
2 shallots ~ halves
3 sliced ginger

Directions:

1. In a large pot, add water, chicken bone, chicken thigh, onions & salt.  Bring to a boil then simmer for 30 mins.
2. Dish out all the ingredients.  Strain the chicken stock into another pot.  Bring to boil again.
3. Add the shallots, ginger & rice.  Cook the rice as normal porridge.  Keep stir the rice so that it will not burn on the bottom.
4. Low the heat to simmer & cook for 30 mins, stirring regularly.  If the porridge too thick, add more hot water or hot stock.
5. Shred the cooked chicken & set aside to prepare later use.
6. To garnish the porridge, top with shredded chicken, couple of You Tiao, chopped coriander & serve hot.

Bubur Lambuk (Kampung Baru)

Ingredients:
200g rice
200ml thick coconut milk
500g ground beef/chicken
2 lemongrass ~ bruised
2 tbsp ghee
3 tbsp oil
Salt to taste
Water

Spice Mix
1 cinnamon stick
3 cloves
1 star anise
2 cardamom

Paste (Blend/Pound)
1" fresh ginger
6 shallots
6 cloves garlic

Dried Seed (Blend)
1 tsp cumin seed
1 tsp coriander seed
1/2 tsp white pepper
1/2 tsp black peppercorn

(Note: Roast the above seed, blend to powder)

Garnishing
Spring onion ~ chopped
Fried shallot

Directions:

1. Heat oil & ghee, saute the paste & stir-fry till fragrant.
2. Add spice mix, blended ingredients & ground beef/chicken.   Cook until meat is tender.
3. Pour in water before adding rice & lemongrass.  Bring rice & water to a boil, then reduce heat & simmer till rice turns into the texture of porridge.
4. Add coconut milk & season to taste with salt.
5. Serve the dish with a sprinkle of fried shallots.

Bubur Lambuk Terengganu

Today menu for our breakfast?? Craving for the mosque porridge but lazy to fetch some as the queue is long awaits especially porridge at Sultan Mosque! So, I decided to make Bubur Lambuk for my kids' lunch.....I opt Daun kunyit & Daun limau as my kids don't like it....I make minced chicken, minced beef & prawns in my bubur lambuk.

Ingredients:
2 cups rice

300g minced meat

150g medium prawn

150g chicken ~ cut cube/bite size

10 shallots ~ sliced thinly

8 clove garlic ~ sliced thinly

2” ginger ~ sliced thinly like a matchstick

250ml coconut cream

2 screwpine leave (tie knot)

½ tbsp white pepper

1 tsp black pepper

Salt to taste

Directions:

1. Cook the rice together with the screwpine leaves like how you prepare your porridge.
2. Once the rice becomes porridge, add in the shallots, garlic & ginger.  Keep stirring for 5-8 minutes on a low fire.
3. Then add in the minced meat, prawn & chicken.  Continue stir till all the meats are cooked.
4. Let it cook for another 5 minutes but keep stirring unless use a non-stick pot.  Add slowly coconut cream & continuously stir.  Add black/white pepper & salt to taste.
5. Lastly, add the chop spring onion & slow cook another 10 minutes.  Serve with fried shallots.