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Bubur Lambuk Ayam

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Bubur Lambuk Ayam

Rice & Noodles
Category
Rice & Noodles

Easy
Difficulty
Easy

Total Time
Total Time
Prep 30 M / Cook 01 H 00 M

Servings
Yield
2 Servings

Grace Teo
Grace Teo   thegraceteo
Published on July 21, 2015

  Based on 357 ratings  Watch Now

Ingredients

2
shallot(s)  
3
garlic clove(s)
3 cm
ginger
2
pandan leaves
1
star anise
2
clove(s)
1 tbsp
fennel powder
1
cinnamon stick(s)
1 tbsp
cardamom
1.5 tbsp
oil
40 g
chicken meat
150 g
rice
1 l
chicken stock
1 tsp
salt
1 tsp
white pepper
100 g
coconut milk
chilli peppers (fresh)
parsley
fried shallots

Background

Bubur lambuk ayam is simply a savoury chicken porridge cooked with coconut milk. It tastes richer than the normal chicken porridge due to the coconut milk and selection of spices added to it. A favourite by many Singaporeans or Malaysians during the Ramadan time. Here is an authentic recipe for those who are abroad during Ramadan or simply wanting to skip the queue at the mosque. Below are a few tips to make the best homemade bubur lambuk ayam.

Chicken broth

You need to have enough chicken broth to cook this dish as the rice needs to be slowly cooked on low heat until extremely soft. Its consistency has to be really creamy. Having it turn out like rice in broth is not the correct texture. For this recipe, chicken broth is used. You may substitute it with beef broth, according to your preference.

Avoid from burning porridge

As mentioned, use the lowest heat to cook porridge. It is also important to stir the porridge every 10 to 15 minutes as the bottom layer of the porridge would thicken and may burn if left unattended.

Vegan bubur lambuk

Alternately, if you opt to have a vegan version of this flavourful porridge, use vegetables broth instead and skip the meat. This is definitely a must-try recipe as the spices and coconut milk when infused together makes this savoury porridge definitely mouth-watering.

Bubur Lambuk Ayam is also known as: Chicken Porridge with Spices and Coconut MilkLambut

Steps

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Step 1/4

  • 2 shallot(s)  
  • 3 garlic clove(s)
  • 3 cm ginger
  • 2 pandan leaves
  • 1 star anise
  • 2 clove(s)
  • 1 tbsp fennel powder
  • 1 cinnamon stick(s)
  • 1 tbsp cardamom
  • 1.5 tbsp oil

Sauté sliced shallots and minced garlic in some oil at medium heat until fragrant. Add sliced ginger and continue to sauté for 30 seconds. Then, add aromatics like pandan leaf, star anise, cloves, fennel powder, cinnamon stick and cardamom. Continue to sauté until fragrant.

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Step 2/4

  • 40 g chicken meat
  • 150 g rice

Stir fry chicken meat and add rice to the aromatics.

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Step 3/4

  • 1 l chicken stock
  • 1 tsp salt
  • 1 tsp white pepper
  • 100 g coconut milk

Add chicken stock to the pot and allow rice to simmer until it softens. When water is reduced and rice has already soften to the desired texture, pour coconut milk into pot. Add salt and pepper to taste.

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Step 4/4

  • chilli peppers (fresh)
  • parsley
  • fried shallots

Garnish with fried shallots, chili slices and parsley.

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