Sunday, November 18, 2012

Kanji Kedah/Kedah Rice Porridge


I was talking on the phone with my good friend Shereen last week and we were discussing MFF theme for this month and I told her I don’t really know much about food from Kedah or Perlis. She gave me a few suggestions including this rice porridge. Well, since I have all the ingredients in hand I decided to do just that.

Every state in Malaysia will have its version of Rice Porridge also known as Bubur Lambuk. What make this heartwarming dish so popular? It is available during the Ramadan month and it is prepared and distributed to the public for free throughout the whole month of Ramadan in the spirit goodwill. Usually this rice porridge would be cooked at the mosque compound for easy distribution. Cooking this involves a lot of effort and many volunteers will help stirring many big pots of this rice porridge. This rice porridge is very similar to Chinese version except for the addition of coconut milk, lemongrass and fenugreek in it. I actually like it a lot and will definitely cook this again.



Ingredients:
Adapted from Betty Saw The Complete Malaysian Cookbook

400 gram long grain rice
2 liter or more of water
190ml coconut milk (I used 100ml)
240 gram chicken – cut into long small strip
240 gram peeled shrimps
1” ginger – julienned
1 lemongrass - smash (I used 2 stalk)
1 tsp fenugreek
Salt and pepper to taste

Garnish:

Fried Shallots
Chopped spring onions
Shredded lettuce


1. Wash the rice and boil the rice with the water. Once it is boiling add in the lemongrass, ginger and fenugreek. Turn down and heat and continue to simmer until all the grains are broken down and thick consistency. Add a bit more water if needed.
2. Put in the chicken and continue to cook for another 5 minutes. Add in the shrimps. Cook until the shrimps turns pink in color.
3. Add in salt and pepper and lastly stir in the coconut milk. Bring it up to a boil and turn off the heat. Check seasonings.
4. Serve the porridge warm and garnish it with lettuce, spring onions and fried shallots.

I am submitting this to MFF Kedah Perlis Month hosted by Table for 2...or more

I am also submitting this dish to to Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.

6 comments:

WendyinKK @ Table for 2..... or more said...

I love bubur lambuk, west coast version :)
This is lighter than Perak's version that calls for ghee and a lot more spices.

Mel said...

I loves porridge. Whenever i dont have much appetite porridge always my choice. This is the first time i came across using coconut milk into porridge. It sure does looks yummy with coconut milk, lemongrass and fenugreek in it.

Shereen said...

Gert,
I baru want to terhegeh-hegeh to cook this today and here you are posting the recipe up already!Remember I asked you if the taste is weird and you say it's nice? You are so right..we love it so much and S say that it's right up there with some of the best porridge he has tasted!The texture is so creamy and got that nice aroma.I will definitely cook this again and found my courage to try other type of Bubur Lambuk:)

Phong Hong said...

I saw this recipe in Betty Saw's book too. But we are on a low carb diet at the moment so I decided to keep it for another time. Judging from your review, it must be a very good porridge.

hanushi said...

There are so many good stuff in a bowl! I am hungry just looking at it :P

ICook4Fun said...

Wendy, I have yet to try out the bubur lambuk as it is quite difficult to get all the fresh herbs here.

Mel, I too love porridge as we grew up eating porridge almost daily. The coconut milk gives this porridge a smooth and silky texture.

Shereen, ha ha at least you are only a week later than me so not so bad. I still have recipe bookmarked since a few years ago but have yet to try it out.

Phong Hong, there is not too much carb in porridge. They are mostly water :)

Hanushi, you can always cook some for yourself. It is real easy to make this :)