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Bubur

Bubur
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Bubur

Difficulty: Medium

Ingredients

  • 150g (1 cup) rice, washed and drained

  • 1 litre chicken stock

  • 50g chicken fillet, shredded

  • 80g prawns, shelled

  • (A)

  • 1 tsp fenugreek

  • 2 cm knob young ginger, shredded

  • 1 stalk lemongrass, smashed

  • 2 cm piece cinnamon stick

  • 4 cloves

  • 100ml coconut milk

  • Seasoning

  • Salt to taste

  • Dash of pepper

  • 1 tsp ikan bilis stock granules

  • 1 tsp chicken stock granules

  • ½ tsp sugar or to taste

  • Garnishing

  • 2 tbsp chopped spring onion

  • 1 red chilli, sliced

  • 2 tbsp deep-fried ikan bilis

Directions

  • Combine chicken stock and rice in a casserole and cook over a gentle low heat for 15 minutes.
  • Add ingredients (A) and continue to cook for a further 10 minutes or until the porridge is fragrant. Put in chicken and prawns and bring to a simmering boil.
  • Add seasoning to taste and pour in coconut milk.
  • Once the porridge comes to a quick boil, turn off the heat and dish out.
  • Serve with garnishing.

Notes

  • Credit to: Amy Beh (https://www.kuali.com/recipe/rice/malay-style-bubur/)