Sunday, October 7, 2012
Terenganu style rice porridge :)
I'm sure most Malaysian may have heard of this, especially during Ramadan fasting month, some mosques will be giving out free Bubur Lambuk. Unlike the west coast version, the ingredients used in Terengganu is very different. It uses fish, sweet potato and lots of local wild vegetables. I was curious about the taste, so I decided to try it out.
One is free to use any type of vegetables but some do insist on the use of wild pepper, lemon basil (kemangi) and red fern (pucuk midin/paku merah). I have trouble searching for the red fern and I was told it wasn't found in Perak. Then lemon basil was no where to be sold except at the garden center where I have to buy the whole big pot! I just went ahead with whatever I could buy at the market or source from my hubby's employee.
I have eaten some free bubur lambuk (given at TNB KK, when my hubby went to pay bills) before that uses coconut milk, beef, chicken, carrots, spices, fried shallots and chinese parsley. Frankly... I prefer the west coast version. The one I ate previously sounds like this one. Maybe I'm not used to the flavour of Terengganu's version, or maybe I should've just put in coconut milk and I'll like it better. It's just a matter of personal preference.
But I'll say, Terengganu's version is a much much healthier version, low fat, high fibre :)
Hanieliza and DapurMalaysia
500gm sardines/ Indian mackerel (kembung)
1 tsp oil
½ tsp salt
1 red onion
2 garlic cloves
1 Tbsp black pepper *
500gm sweet potato (yellow + orange)
1 Tbsp fish sauce
½ cup peeled prawns
10 wild pepper/wild betel (kaduk) leaves
5 stalks water convolvulus (kangkung)
5 stalks wild fern (pucuk paku)
4 stalks vietnamese mint (kesum)
1 turmeric leaf (, daun kunyit, if small use 2)
1. Wash rice and boil together with water. Lower to a simmer.
2. Meanwhile clean fish and rub with oil and salt. Grill in the oven at 220C until cooked. (Mine took 15 minutes –no preheating)
3. Let fish cool down and remove flesh from bones. Rub fish flesh with fingers to check the presence of bones.
4. Place onion, shallots, garlic, ginger and black pepper in a blender. Put in 3 cups water and blend until fine. Add in fish and blend. (or you can leave the fish in large pieces if preferred)
5. Dice sweet potatoes. Finely slice all the leaves and tear off the fronds from the fern.
6. When the rice is all fluffy pour in the blended fish. Let it come back to a boil.
7. Put in sweet potatoes and let it boil until cooked. Season with fish sauce and salt (I used 2.5 tsp)
8. Put in all the leaves and prawns. Bring it back to a boil and turn off the heat.
*I sprinkled them on later because I wanted to keep this child friendly
|Note that after I added the sweet potatoes, it became too full. so I removed some porridge to another pot before adding in the vegetables.|
I am submitting this to Malaysian Food Fest, Terengganu Month hosted by Lena of Frozen Wings