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Bubur

    Bubur
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    Bubur

    Difficulty: Medium

    Ingredients

    • 150g (1 cup) rice, washed and drained

    • 1 litre chicken stock

    • 50g chicken fillet, shredded

    • 80g prawns, shelled

    • (A)

    • 1 tsp fenugreek

    • 2 cm knob young ginger, shredded

    • 1 stalk lemongrass, smashed

    • 2 cm piece cinnamon stick

    • 4 cloves

    • 100ml coconut milk

    • Seasoning

    • Salt to taste

    • Dash of pepper

    • 1 tsp ikan bilis stock granules

    • 1 tsp chicken stock granules

    • ½ tsp sugar or to taste

    • Garnishing

    • 2 tbsp chopped spring onion

    • 1 red chilli, sliced

    • 2 tbsp deep-fried ikan bilis

    Directions

    • Combine chicken stock and rice in a casserole and cook over a gentle low heat for 15 minutes.
    • Add ingredients (A) and continue to cook for a further 10 minutes or until the porridge is fragrant. Put in chicken and prawns and bring to a simmering boil.
    • Add seasoning to taste and pour in coconut milk.
    • Once the porridge comes to a quick boil, turn off the heat and dish out.
    • Serve with garnishing.

    Notes

    • Credit to: Amy Beh (https://www.kuali.com/recipe/rice/malay-style-bubur/)