09 July 2011

Bubur lambuk

I prepare this before going to Kak Chik's house in Chini, Pekan. Since the actual ingredients (eg. pucuk paku and other ulaman) are not available, I use what I buy in the market. This is how we cook bubur lambuk in Pahang. There are a lot of versions of preparing the bubur lambuk. If you were to eat this in Perak, I think they use prawn. But in this recipe, only fish are used. In ramadhan, this is always the menu that almost any muslim house will be preparing. Lets take a look at the ingredients and how to prepare one.

  1. 1/2 cup of rice 
  2. 3-5 cup of water
  3. 2 cup of santan  (that you've already add with 1 cup of water).
  4. 6 long beans (cut into small pieces)
  5. 3 brinjal/ egg plant 
  6. 20 water Spinach (also known as Water Morning Glory, Water Convolvulus, or by the more ambiguous names "Chinese spinach" and "swamp cabbage". Source: http://en.wikipedia.org/wiki/Ipomoea_aquatica)
  7. water to cook the porridge
  8. 1/2 to 1 kg of fish (I use ikan pelaling) 
Preparation procedures:
  1. Boil the fish for about 10 minutes. Toast the water and put it aside 
  2. Debone the fish 
  3. In a blender, put the fish. Blend it well.(Click here if you want to know to what extent you need to blend the fish)
  4. Put the mixture in a bowl. Put it aside.
  5. In a pot, put the rice (of course u need to wash it first)
  6. Add in water 
  7. When the rice is soft (or it has become porridge [I assume you know how to cook porridge ;-)], add santan
  8.  Add the fish
  9. Add the vege. (Use this procedure of adding them. First, add in egg plant. Then water spinach) 
There you have it... easy. Follow this procedure, insyaAllah I suppose you won't be disappointed)

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