Tuesday, September 6, 2011

Resepi Ibu: Bubur Lambuk

Poor ibu, that everytime I wanna do makan-makan, I'd ask her to estimate the amount of bawang, rice, santan & etc2. But most of the outcome are not just satisfactory, but yummilicious even for a puase chef!.. memang terer Ibu bajet.. so untuk tidak hilang resepi yang diperturunkan.. adalah better I share it here, senang I nak repeat cook :)

Resepi Bubur Lambuk 

Bahan-Bahan (Ingredients) for 10 people approx

Beras 4 pot               (Rice don't use basmati for porridge-like texture)
Air agak2 sendiri  I think around 24 pots    (Water  - self estimate for porridge-like texture)
Daging 1 kilo -diris nipis           (Beef -thinly sliced)
Ikan Bilis  1 cawan - ditumbuk   (Anchovies 1 cup - munch)
Ikan kembung 1 kilo - direbus dan diambil isi   (Fish- I used Durduman, pre-boiled and took the flesh only)
Serai 5 batang       (Lemongrass 5)
Bawang merah 10 biji dihiris     (Small Onion 10 pieces)  -thinly sliced
Halia 2 inci dihiris halus             (Ginger 2 inch)  -thinly sliced
Lada hitam 1 tsp ditumbuk       (Black pepper  1 tsp -munch)
Belacan 2 inch ditumbuk          (Shrimp paste  2 inch -munch)
Santan 1 cawan                         (Coconut milk 1 cup)
Kerisik 4 tbp                             (Coconut paste 4 tbp)
Halba 1 tbp                               (Fenugreek seeds 1 tbp)
Minyak utk goreng bawang         (Oil to fry the onion, around 2 tbp)
Garam secukup rase (typical resepi hehe)   Salt to taste
Daun bawang & Parsley for decoration and for after taste. ;) 


::The how to::

Wash and boil the rice like boiling any normal porridge.. put lots and lots of water. Then when you start seeing the rice whitening, you can then put all the other ingredients in except for onion & Coconut milk. 


After5 minute, pour in the coconut milk and stir. Let it cook until you get the right porridge texture. Add salt to taste. Close the fire and close the pot with lid.


In a different pan, fry the onion until golden brown. Then mix in to porridge together with the oil. Stir then close the lid of the pot so the aroma will stays in.


To serve, sprinkle some sliced spring onion and parsley.


Enjoy!!


(Adeh.. nak kena translate jugak ke?)

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