Bubur Lambuk Daging Berperisa Beriani | Biryani Flavored Beef Bubur Lambuk Recipe
It is a savory rice porridge, with thick and creamy in texture cooked in coconut milk.
The original version of bubur lambuk is cooked with onions, shallots, garlics, gingers, white or black peppers, dried shrimps and anchovies. These ingredients are blended until smooth and cooked until fragrant before rice and water is added.
Meats like chicken chunks, cubed beef and sometimes fresh shrimps, peanuts, chickpeas, carrots and potatoes are added to season bubur lambuk, other than adding variety of textures and colors to it.
Finally, coconut milk and coconut paste is added and bubur lambuk is cooked over low heat until all the ingredients are set and the rice is smooth and creamy textured.
As like many other dishes, bubur lambuk also has a lot of varieties and flavors.
Here in my place, the most popular bubur lambuk is Bubur Lambuk Kampung Baru.
From the reviews I read online, their bubur lambuk is made with special spices and rich in flavors.
Honestly, we haven't got the chance to enjoy Bubur Lambuk Kampung Baru since we both do not prefer to be in crowded places, and to travel to Kampung Baru from Shah Alam is quite a long and tiresome journey for us, considering heavy traffic due to overloaded vehicles on the road, with almost all workers rushing back home at the same time during fasting month.
So far, I've tried making a few versions of bubur lambuk.
They are the original version of bubur lambuk, curry flavored bubur lambuk, korma flavored bubur lambuk and biryani flavored bubur lambuk.
Normally, bubur lambuk is the main dish served for Iftar in the mosques.
I don't know why, since it has become a tradition to serve bubur lambuk as the main Iftar dish with other side dishes like curry puff or other Malay kueh and a must have fruit during Ramadhan - dates.
Everytime I make bubur lambuk, I'll always like to try adding different ingredients to my bubur lambuk since I love experimenting and creating new versions of dishes.
This way, I can at least utilize my surmounting energy, my passion to innovate and my creativity to produce delicious and crowd-pleasing dishes.
I've prepared bubur lambuk not only during Ramadhan, but during normal occasion as well.
There were three versions of bubur lambuk which I've shared in my previous posts:
In this post, I added biryani powder into my bubur lambuk and the taste was wonderful!😂
And don't forget those magical spices - coriander seeds, fennel seeds on top of the empat sekawan (star anises, cloves, cinnamon sticks and cardamoms).
It definitely add a new twist to your bubur lambuk if you add coriander and fennel seeds into it!
Since I'm not accustomed to add cumin in my cooking, (and I did not even keep cumin stock in my kitchen), it is fine to omit this spice.
Actually, I don't really like the taste of cumin, since it tastes like jamu (a kind of traditional medicin made of herbs).
You may add a small amount of cumin into your bubur lambuk if you are curious of how your bubur lambuk will taste.
I made a large portion of it to keep it until the next day.
Believe me, bubur lambuk, like any other gravy-base dishes such as curry and stew, it tastes better the next day and the porridge texture is smoother and silkier.
As long as you reheated your bubur lambuk sufficiently, you can enjoy it for the next two days if not refrigerated.
This time, I made bubur lambuk with sliced egg roll as the garnish, along with Johorean's signature; spicy sambal kicap.
BUBUR LAMBUK DAGING PERISA BERIANI
BIRYANI FLAVORED BEEF BUBUR LAMBUK
Category: Bubur
Serve : 7-8
BUBUR LAMBUK
Ingredients To Be Blended:
2 1/2 tablespoons of coriander seeds - soaked in hot water for 5 minutes
1 tablespoon of fennel seeds - soaked in hot water for 5 minutes
2 tablespoons of dried shrimps - soaked in hot water for 5 minutes
1 spoonful or a small handful of anchovies
1 onion
5 cloves of garlic
5 to 6 shallots
1 tablespoon of biryani powder
Water as needed to blend
Other Ingredients:
2 cups of cleaned rice
Approximately 13 cups of water
500 grams of beef - chunked
2 pandan leaves - knotted
1 bag of soup spices
2 medium size potatoes - diced
1 carrot - diced
1/2 cup of peanuts
1/2 to 1 tablespoon of black pepper powder
1 small box (200 grams) of coconut cream - I used KARA
1/4 cup of cooking oil
Salt to taste
INSTRUCTIONS:
- Heat oil in a large wok or pot. Pour in the blended ingredients and cook until fragrant and the oil starts to separate (pecah minyak). Stir frequently to prevent the bottom part from burning.
- Add beef chunks, followed by water, soup spices and pandan leaves. Bring the gravy to boil.
- Add in cleaned rice and season with salt. Let the porridge cook over low heat. Stir occasionally.
- When the rice swell up, add in peanuts, stir and allow rice to simmer until it softens. Add more water if the porridge is too thick.
- When the beef chunks are tender and the rice is creamier, add diced carrot and potatoes. Season with black pepper powder.
- When the veges are tender and the rice has soften to the desired texture, add coconut cream. Cook the porridge for another few minutes to ensure the coconut cream is cooked.
SPICY SAMBAL KICAP/SOY SAUCE
Ingredients:
10 (or more) of bird's eye chilies
2 cloves of garlic
1/4 onion
Water for blending
Approximately 1/4 cup of sweet soy sauce (adjust according to your preference)
Salt to taste
Sugar to taste
Instructions:
Blend all the ingredients until smooth.
Pour the blended ingredients into a saucepan and bring the mixture to boil over medium heat.
Add more soy sauce, salt and sugar if needed.
Lower the heat and allow mixture to simmer until it reaches your desired consistency.
EGG ROLL
Ingredients:
3 large eggs
A pinch of salt
Oil for cooking
Instructions:
Crack in eggs into a bowl and season with salt. Whisk until combined.
Lightly grease a non-stick pan with cooking oil. Once hot, pour in about 1/3 of the mixture and cook over low heat until it is halfway cooked.
Roll the omelet from the front towards the end side which is nearest to you and move the omelet to the front edge of your pan.
Grease the pan once again with cooking oil if there's not enough oil in the pan (I actually omit this step since my egg roll doesn't stick much to the pan 😁).
Pour in 1/4 of the egg mixture, until the base the pan is covered. Slightly lift up the omelet to allow some of the egg mixture to go through under the omelet, so that the end side of the omelet is connected with the new layer of the omelet. Cook it halfway through and roll it up.
Repeat this steps for the remaining egg mixture.
Allow the egg roll to cook on all sides for a few minutes.
Transfer it onto a plate and allows it to cool before cutting the egg roll into thin slices.
TO ASSEMBLE BUBUR LAMBUK
Scoop a few ladles of bubur lambuk into individual serving bowls.
Garnish with sliced egg roll, chopped Chinese celery and chopped green onion.
Sprinkle with fried shallots.
Enjoy with spicy sambal kicap / soy sauce!
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