Recipe: Perfect Bubur Lambuk Ayam (Spiced Chicken Porridge)

Bubur Lambuk Ayam (Spiced Chicken Porridge). Here is how you achieve it. Bubur Lambuk Ayam (Spiced Chicken Porridge) instructions. Use a big pot and put fire on medium heat.

It is a favourite of many Malaysians and Singaporeans during the month of Ramadan. 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. You can cook Bubur Lambuk Ayam (Spiced Chicken Porridge) using 23 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Bubur Lambuk Ayam (Spiced Chicken Porridge)

1. You need 200 g of basmati rice.
2. It's 2 liters of water.
3. It's 4 pieces of boneless chicken thighs (cubed).
4. Prepare 60 g of dried shrimps.
5. It's 500 ml of coconut milk.
6. Prepare 2 bunch of corianders (Chopped).
7. Prepare 2 of red chillies (Thinly sliced).
8. Prepare 2 of carrots (Peeled and medium diced).
9. Prepare 1 of yellow onion (Chopped).
10. It's 4 of garlic cloves (Chopped).
11. It's 1 of small ginger (Skin off and thinly Sliced).
12. You need 1 stalk of lemongrass (Pound).
13. It's 4 stalks of pandan leaves.
14. Prepare 2 of whole cinnamon sticks.
15. It's 3 of whole star anises.
16. It's 2 of whole cloves.
17. You need 4 of whole cardamoms.
18. Prepare 1 teaspoon of whole cumin seeds.
19. You need 1 teaspoon of coriander powder.
20. Prepare 1/2 teaspoon of cumin powder.
21. It's 1/2 teaspoon of black pepper powder.
22. Prepare 3 tablespoon of Ghee.
23. Prepare of Salt.

Farah recommends bubur lambuk, a congee cooked with assorted spices. To keep you going for the day, you need something filling and hearty. Farah recommends bubur lambuk — a rice porridge dish, or congee, cooked with assorted spices. 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.

Bubur Lambuk Ayam (Spiced Chicken Porridge) step by step

1. Use a big pot and put fire on medium heat..
2. 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..
3. Add in the lemongrass, onions, ginger and garlic into the pot. Sauté them for about 1-2 minutes..
4. Add in coriander, cumin and black pepper powder and keep on sautéing for about 1 minute..
5. Add in the chicken thighs and mix until its cooked. Then add in shrimps and rice..
6. 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..
7. At the 20 minutes mark, add in the carrots, pandan leaves and coconut milk..
8. Put the lid back on and wait another 20 minutes. *Remember to mix the porridge for every 4-5 minutes..
9. 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..
10. Porridge is ready to be served..

Now, there are a couple of stories explaining the origin of bubur lambuk. 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!