Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, bubur lambuk ayam (spiced chicken porridge). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Bubur lambuk ayam is simply a savoury chicken porridge cooked with coconut milk. It tastes richer than the normal chicken porridge due to the coconut milk and selection of spices added to it. It is a favourite of many Malaysians and Singaporeans during the month of Ramadan.
Bubur Lambuk Ayam (Spiced Chicken Porridge) is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Bubur Lambuk Ayam (Spiced Chicken Porridge) is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have bubur lambuk ayam (spiced chicken porridge) using 23 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Bubur Lambuk Ayam (Spiced Chicken Porridge):
- Get 200 g basmati rice
- Get 2 liters water
- Take 4 pieces boneless chicken thighs (cubed)
- Prepare 60 g dried shrimps
- Take 500 ml coconut milk
- Get 2 bunch corianders (Chopped)
- Take 2 red chillies (Thinly sliced)
- Make ready 2 carrots (Peeled and medium diced)
- Prepare 1 yellow onion (Chopped)
- Take 4 garlic cloves (Chopped)
- Get 1 small ginger (Skin off and thinly Sliced)
- Take 1 stalk lemongrass (Pound)
- Prepare 4 stalks pandan leaves
- Get 2 whole cinnamon sticks
- Prepare 3 whole star anises
- Make ready 2 whole cloves
- Make ready 4 whole cardamoms
- Take 1 teaspoon whole cumin seeds
- Make ready 1 teaspoon coriander powder
- Take 1/2 teaspoon cumin powder
- Prepare 1/2 teaspoon black pepper powder
- Prepare 3 tablespoon Ghee
- Take Salt
Bubur means porridge, and this can be sweet or savoury, as we have a gazillion kinds of porridge in South East Asia, made with all kinds of grains. Now, there are a couple of stories explaining the origin of bubur lambuk. Singaporean local Malays and Chinese have their own unique taste for porridge. The only differences is the ingredients that go into the porridge.
Instructions to make Bubur Lambuk Ayam (Spiced Chicken Porridge):
- Use a big pot and put fire on medium heat.
- Add in Ghee, whole cinnamon sticks, whole star anises, whole cloves, whole cardamoms and whole cumin seeds. Fry them up for about 1 minute till fragrant.
- Add in the lemongrass, onions, ginger and garlic into the pot. Sauté them for about 1-2 minutes.
- Add in coriander, cumin and black pepper powder and keep on sautéing for about 1 minute.
- Add in the chicken thighs and mix until its cooked. Then add in shrimps and rice.
- Add in the water and mix well. Cover pot with lid and bring the fire to low heat. Turn on the timer for 20 minutes. *Remember to mix the porridge for every 4-5 minutes.
- At the 20 minutes mark, add in the carrots, pandan leaves and coconut milk.
- Put the lid back on and wait another 20 minutes. *Remember to mix the porridge for every 4-5 minutes.
- Once the texture of the rice has turned to porridge, turn off the fire and add in the red chillies, corianders and salt to taste.
- Porridge is ready to be served.
This very light and soupy Bubur Lambuk is a very popular dish during the fasting month of Ramadhan served during the breaking of fast. Asian flavourful porridge rich with spices. It is usually during the month of Ramadan that "Bubur Lambuk" is cooked and distributed to muslims at the mosques. I once tried it when it was given by a neighbour and since then, I was hooked. The rich flavour of this porridge is truly amazing!
So that’s going to wrap this up for this special food bubur lambuk ayam (spiced chicken porridge) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
