Nyonya Cooking

Bubur Lambuk Ayam

‘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.

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Preparation 30 mins
 Cooking 60 mins

Main

Chicken Porridge with Spices and Coconut Milk, Lambut

Malaysian, Singaporean, Indonesian, Bruneian

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Nutrition per Serving

811 kcal
111 g
30 g
27 g

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.

Chicken broth

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.

Ingredients

Servings:  
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
green cardamom
1 1⁄2 tbsp
oil
40 g
chicken meat
150 g
rice
1 l
chicken stock
1 tsp
salt
1 tsp
white pepper
100 g
coconut milk
—
fresh chilli (red)
—
parsley
—
fried shallots

Steps to Prepare

Bubur Lambuk Ayam Step 1

Step 1 of 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 green cardamom
    • 1 1⁄2 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.

Bubur Lambuk Ayam Step 2

Step 2 of 4

    • 40 g chicken meat
    • 150 g rice

Stir fry chicken meat and add rice to the aromatics.

Bubur Lambuk Ayam Step 3

Step 3 of 4

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

Add chicken stock into the pot. Bring to boil. Then, allow rice to simmer until it softens. When water is reduced and rice has softened to the desired texture, add coconut milk. Add salt and pepper to taste.

Bubur Lambuk Ayam Step 4

Step 4 of 4

    • fresh chilli (red)
    • parsley
    • fried shallots

Garnish with fried shallots, chilli slices and parsley.

Published: July 21, 2015

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