‘Bubur lambuk’ is a creamy porridge rich in spices and cooked in coconut milk. It is usually during the month of ‘Ramadan’ that bubur lambuk is cooked and distributed at the local mosques.
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. It is a favourite of many Malaysians and Singaporeans during the month of Ramadan. Here is an authentic recipe for those who are abroad or simply wanting to skip the queue at the mosque. Below are a few tips to help make the best homemade bubur lambuk ayam.
You need to have enough chicken broth to cook this porridge as the rice needs to be slowly cooked over 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. Although chicken broth is used for this recipe, you may substitute it with beef broth if that is your preference.
Avoid burning the porridge
As mentioned, use the lowest heat to cook the porridge. It is also important to stir the porridge every 10 to 15 minutes as the porridge at the bottom would thickened and may burn if left as it is.
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 mouth-watering indeed.