You’ll often find this porridge outside the mosques distributed after the Asar or evening prayers where volunteers prepare it. This is a good meal to “buka” with after a long day of fasting as it is packed with nutrition and it’s easy for your stomach to break down since it is not too heavy. This can also be found at the various pasar ramadhans around town.

Each state has its own version of this bubur and so we asked our FC Chef Sjaiful to cook it up the way he likes it. This one has a rich korma flavour that is comforting and inviting. The deep peppery-ness gives it a hint of spice but it’s not overwhelming. A bowl of this will have you satisfied for a few hours till you are ready to eat again.

Since this makes a large potful, keep it in your fridge. Not only does it make a great "buka" meal, but it's also great for sahur. You can just stick individual bowlfuls in the microwave and heat it up when the time is right. This will save you a lot of time spent in the kitchen and will leave you satisfied.

Here is our pretty simple and straightforward recipe that we feel is absolutely delicious. Don't be intimidated by the list of ingredients, this is afterall a Top End version.

"Easy for your stomach to break down"

Bubur Lambuk



To Blend:
7 shallots
4 garlic cloves
1in ginger
1 handful flat parsley roots
5 candlenuts

4 Tbs cooking oil
4 Tbs star anise
7 cloves
4 cardamom pods
1 stick cinnamon
5 curry leaves
3 pandan leaves
2 bay leaves

2 Tbs korma powder
1 Tbs coriander powder
2 Tbs kerisik

500gm minced meat
2 carrots, diced
4 potatoes, diced

3 cups rice

1 pkg coconut milk
6-8 cups beef stock
½ cup chickpeas, soaked overnight
½ cup peanuts, soaked overnight

Salt to taste
Pepper to taste
Sugar to taste

Lemon



In a large pot heat the oil and sauté the star anise, cloves, cardamom pods, cinnamon, curry leaves, pandan leaves, and bay leaves till fragrant. Add in the above blended ingredients till it is light brown in colour. Add in the korma powder, coriander powder, and kerisik. Once fragrant add in the meat, carrots, and potatoes.



Once the meat browns add in the rice.



Add in the coconut milk, stock, chickpeas, and peanuts and cook till the rice is tender and resembles a bubur. Keep cooking till it is thick and rich. Season with salt, pepper, and sugar to your liking. Squeeze in a bit of lemon juice to give it an added twang. Enjoy!