Isnin, Mac 10, 2014
Locals enjoy this porridge which is prepared in other states as well. The Terengganu’s Bubur Lambuk is cooked differently according to the local’s own preferences. Even the local Malays and the local Chinese have their unique taste only similarity is the herbs that go into the porridge. The very light and soupy Bubur Lambuk is a very popular dish during the fasting month of Ramadhan served during the breaking of fast. It is an appropriate starter for the other dishes that follow the meals. Mosques in all districts normally distributes free Bubur Lambuk to the public during the fasting month of Ramadhan.
1 pot rice
3 cup water
1 cup coconut milk
(fern leaves) pucuk paku
polygonum (daun kesom)
turmeric leaves (slice fine)
2 cup fried coconut
salt to taste
3 clove garlic
black pepper to taste
1 inch ginger
1. Boil rice until become porridge (thick).
2. Put grind material and fried coconut and salt, some sugar then stir it flat.
3. Put fern (pucuk paku), polygonum leaf (daun kesum), turmeric leaf and kayu manis.
4. Add in coconut milk and lets it simmer until the vegetables turn soft and the porridge thick enough.
Serve porridge while it is still hot and for those who like spring onion and fried onions, you may spread out little. White pepper can also be added as additional flavour while some would prefer adding anchovy sauce or Budu to further enhance the taste.
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