I know, I know, we’re just a few days left to the end of Ramadan but here’s a recipe that is always close to our hearts (and tummy) — a complete comfort food that, if you ever lived in Singapore or Malaysia, is too familiar with – Bubur Lambuk!
I remember growing up and my dad will come back with this bubur (congee), just in time before we break our fast. And I’m pretty sure most of us do too.
Turns out, it’s soooo easy to make, and it’s actually healthy by it is. I guess the only thing that’s lacking if we get it outside is that it lacks protein and is typically cooked with white rice.
So, in Asian Meal Prep style, I’ve added in more protein and swapped the white rice to brown basmati rice. Just remember that it takes a tad bit longer to soften up the rice if you’re using brown basmati rice — I simmered for at least 40 minutes — but it’s all worth it considering this dish is a little higher in carbohydrates.
One of the difference between bubur lambuk and the normal porridge outside is that bubur lambuk has a ton of spices in it so the taste is a little stronger than usual. I’ve also added in turmeric into this dish too so it has a tinge of yellow in it.
Eventhough Ramadan is ending all over the world, bookmark or save this recipe for your future reference. Or cook it for Eid – or make some and send it over to your Malay friends. They’ll be impressed, for sure. I know my niece was, no really, she loves it!
If you made this, be sure to tag me on your socials! Happy trying!
Calories: 323 cals, Protein: 27.9g, Carbs: 20.6g, Fats: 17.6g, Sat fat: 3.9g
4-Meal Prep Ramadan Special: Bubur Lambuk
Ingredients
- 2 litres water feel free to add more or less to your desired consistency
- 200 g brown basmati rice
- 60 g dried shrimp udang kering, chopped finely
- 300 g meat of your choice i'm using beef
- 250 ml light coconut milk
- 1 bulb medium onion bawang besar, chopped
- 4 cloves garlic bawang putih, chopped
- 2.5 cm ginger halia, chopped
- 1 stalk lemongrass serai, bruised
- 2 pandan leaf tied to a knot
Whole Spices
- 1 cinnamon stick kayu manis
- 1 star anise bunga lawang
- 2 cloves bunga cengkih
- 2 cardamom buah pelaga
Ground Spices
- 2 tsp salt
- 1/2 tsp ground cumin serbuk jintan manis
- 1/2 tsp ground turmeric kunyit
- 1/2 tsp ground black pepper serbuk lada hitam
Garnish
- chopped coriander leaves cilantro daun ketumbar
- chopped spring onions scallions daun bawang
- chopped fresh red or green chillies OR chilli flakes
Instructions
- In a saucepan, heat water over high heat.
- Drop the onion, garlic, ginger, lemongrass and pandan fairly into the water as it is heating up.
- Add all the whole spices to the water.
- When the water is boiling, tip in the rinsed rice and minced beef into the pot.
- Reduce the heat to medium and add all the ground spices. Stir it all up.
- Reduce the heat to medium-low and simmer for 20-30 minutes, until the rice is all cooked and breaking up slightly – the longer you cook, the better the taste as the spices soak it all up. You can add a little more water if you want.
- Stir in the coconut milk and ground dried shrimp, and bring back to a simmer, cooking for no more than a minute.
- Build your meals and garnish with fresh coriander leaves and sliced chilli. Enjoy!
