Recipe: Appetizing Bubur Lambuk Ayam (Spiced Chicken Porridge)

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Ingredients of Bubur Lambuk Ayam (Spiced Chicken Porridge)

1. Prepare 200 g of basmati rice.
2. It's 2 liters of water.
3. Prepare 4 pieces of boneless chicken thighs (cubed).
4. It's 60 g of dried shrimps.
5. You need 500 ml of coconut milk.
6. You need 2 bunch of corianders (Chopped).
7. It's 2 of red chillies (Thinly sliced).
8. You need 2 of carrots (Peeled and medium diced).
9. It's 1 of yellow onion (Chopped).
10. It's 4 of garlic cloves (Chopped).
11. You need 1 of small ginger (Skin off and thinly Sliced).
12. It's 1 stalk of lemongrass (Pound).
13. You need 4 stalks of pandan leaves.
14. Prepare 2 of whole cinnamon sticks.
15. Prepare 3 of whole star anises.
16. Prepare 2 of whole cloves.
17. Prepare 4 of whole cardamoms.
18. Prepare 1 teaspoon of whole cumin seeds.
19. Prepare 1 teaspoon of coriander powder.
20. Prepare 1/2 teaspoon of cumin powder.
21. You need 1/2 teaspoon of black pepper powder.
22. Prepare 3 tablespoon of Ghee.
23. It's of Salt.

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Bubur Lambuk Ayam (Spiced Chicken Porridge) instructions

1. Use a big pot and put fire on medium heat..
2. Add in Ghee, whole cinnamon sticks, whole star anises, whole cloves, whole cardamoms and whole cumin seeds. Fry them up for about 1 minute till fragrant..
3. Add in the lemongrass, onions, ginger and garlic into the pot. Sauté them for about 1-2 minutes..
4. Add in coriander, cumin and black pepper powder and keep on sautéing for about 1 minute..
5. Add in the chicken thighs and mix until its cooked. Then add in shrimps and rice..
6. Add in the water and mix well. Cover pot with lid and bring the fire to low heat. Turn on the timer for 20 minutes. *Remember to mix the porridge for every 4-5 minutes..
7. At the 20 minutes mark, add in the carrots, pandan leaves and coconut milk..
8. Put the lid back on and wait another 20 minutes. *Remember to mix the porridge for every 4-5 minutes..
9. Once the texture of the rice has turned to porridge, turn off the fire and add in the red chillies, corianders and salt to taste..
10. Porridge is ready to be served..

Whilst satisfyingly robust, the dishes were often delicatey spiced and based on rice or noodles. Culturally this is very different to western food, where foods like this are for more likely to be consumed for lunch. My favourite of all of these was Bubur Lambuk, a warming soup-like porridge of rice in a luscious scented broth. The version I had was punctuated. Asian flavourful porridge rich with spices.