The Malays normally call this version of porridge as Bubur Lambok. It's called as such because there will be a mixture of everything in it. From meat to vegetables, all sorts, as long as you have those mixtures, it will be called as such. The Malays prefer to put local vegetables like pucuk paku and pucuk ubi to name a few together with dried and fresh shrimps, chicken flesh, meat and some herbs. The main ingredient besides the above would be coconut milk. I normally will make this porridge whenever I have no appetite to eat anything solid or when the stomach is upset. For this one, I have put some vegetables like carrots, potatoes and long beans and some fresh and dried shrimps. Do try!
Ingredients
1 1/2 cups rice, washed and drained
500 ml coconut milk
1 big onion, sliced
3 inch ginger, sliced
4 lemon grass, thinly sliced
1 carrot, cubed
3 potatoes, cubed
long beans, thinly cut
1 cup dried shrimps, pounded
500 gm fresh shrimps, cleaned
salt, to taste
fried onions, as desired
1 Table spoon coarse black pepper
Methods
1. In a 10 inch cooking pot, cook the rice with lots of water. The water should be about three quarter of the pot. Cook the rice until tender.
2. Add in the onions, ginger, lemon grass and cook until all ingredients soften, about 15 minutes.
3. When the mixture has thicken and starchy, add in the carrots, potatoes and long beans. Cook for another few minutes before adding in the coconut milk, salt and pepper to taste.
4. Lastly, sprinkle some dried onions and stir well.
5. Pour the rice porridge into a bowl and garnish with some dried onions as well.
*serves 4-6 people
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