This porridge is really superb and great! I adjust the measurement accordingly and the flavour of the spices is just amazing! I added extra coconut milk (santan) as I love santan. It's very creamy and smooth. However, my hubby doesn't like too much santan. I'm sure there will be many more rounds of Bubur Lambuk from me but will reduce the santan or omit it, just to please the man of the house!! hehehehehe...
Do give this a try. It's packed with sweet aroma of spices.
Ingredients :
- 1.5 cups rice
- 1 bowl finely sliced chicken fillet (marinated with soy sauce and pepper)
- 1 medium red onion (sliced)
- 4 cloves garlic (chopped)
- 4 lemongrass (slit and crushed)
- some pandan leaves (cut)
- 1 tbsp dried shrimp (rinsed and finely chopped)
- 1 cup coconut milk
- 1 Tbsp ghee or butter (I used ghee)
- 1 Tbsp oil
Spices :
- 2 inches cinnamon stick (kulit kayu manis)
- 1 tsp fenugreek (halba)
- 1/2 tsp fennel seeds (jintan manis)
- 1/2 tsp fennel powder (serbuk jintan manis)
- 1 star anise (bunga lawang)
- 5 cardamoms (buah pelaga)
- 4 cloves (bunga cengkih)
-1 tsp kurma spice (rempah kurma)
Garnish :
Sliced chinese celery
Sliced spring onions
Crispy shallots and garlic
Method :
1) Wash rice and add water accordingly. Tear pandan leaves into the rice cooker.
2) Close and press the 'Congee' button.
3) Meanwhile, heat oil and ghee in a wok. Saute onions and garlic until fragrant.
4) Then, add in spices and chicken meat.
5) Stir fry until the chicken meat is blended with the spices and almost dry.
6) Add in chopped dried shrimps. Stir and mix well.
7) Dish out and set aside.
8) When there is a beep sound from the rice cooker, transfer the spiced chicken into the rice cooker.
9) Close and press 'Quick Cook/Steam' button.
10) When there is a beep sound, open the lid and remove the pandan leaves.
11) Add in hot water as required.
12) Season with salt. Stir and close.
13) Press the 'Quick Cook/Steam' button.
14) Continue cooking and add in hot water if necessary. Wait for the beep sound.
- 1 star anise (bunga lawang)
- 5 cardamoms (buah pelaga)
- 4 cloves (bunga cengkih)
-1 tsp kurma spice (rempah kurma)
Garnish :
Sliced chinese celery
Sliced spring onions
Crispy shallots and garlic
1) Wash rice and add water accordingly. Tear pandan leaves into the rice cooker.
2) Close and press the 'Congee' button.
3) Meanwhile, heat oil and ghee in a wok. Saute onions and garlic until fragrant.
4) Then, add in spices and chicken meat.
5) Stir fry until the chicken meat is blended with the spices and almost dry.
6) Add in chopped dried shrimps. Stir and mix well.
7) Dish out and set aside.
8) When there is a beep sound from the rice cooker, transfer the spiced chicken into the rice cooker.
9) Close and press 'Quick Cook/Steam' button.
10) When there is a beep sound, open the lid and remove the pandan leaves.
12) Season with salt. Stir and close.
13) Press the 'Quick Cook/Steam' button.
14) Continue cooking and add in hot water if necessary. Wait for the beep sound.
15) Add santan. Stir and mix well. Close.
16) Press 'Quick Cook/Steam' button .
17) Let it keep 'Warm' for about 1 hour before serving.
18) Serve hot.
19) Garnish with Chinese celery, spring onions and crispy shallots & garlic.
Note : The whole process takes about 2.5 to 3 hours depending on your method of cooking (either using slow cooker, rice cooker, pressure cooker or gas stove). I am using brown rice. So, if you are using white rice, the cooking time is faster than brown rice.
I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish.
16) Press 'Quick Cook/Steam' button .
17) Let it keep 'Warm' for about 1 hour before serving.
18) Serve hot.
19) Garnish with Chinese celery, spring onions and crispy shallots & garlic.
Note : The whole process takes about 2.5 to 3 hours depending on your method of cooking (either using slow cooker, rice cooker, pressure cooker or gas stove). I am using brown rice. So, if you are using white rice, the cooking time is faster than brown rice.
I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish.