Saturday, September 05, 2009

Fifteenth Day Ramadam - Bubur Lambok

Honey just cannot stand it to see me relaxing watching TV while sewing beads on my baju kurung on this beautiful Saturday. He decided to mow the lawn. He wants me to help him picking up the grass. It was really challenging for me to be fasting and work in the yard under the hot summer sun. I already worked as early as at 6 am to remove the weeds in my flower bed in the front of the house.

When we went back in the house, about four hours later, I remember seeing bubur lambok cooked by Kak Hanieliza . Bubur lambok sort of an Asian version for Gumbo. This bubur lambok is cook with beef. There are so many version of bubur lambok exists. Some people add corn, fish, shrimp, chicken, or potato in their bubur lambok. During Ramadan, the fasting month, bubur lambok is one of the most popular meal to enjoy after the sun has gone down. It has rice for the carb and meat like beef, chicken or fish for the protein. It also has vegetables like beans and carrots for fiber. Overall, it is a one dish that is loaded with good nutrients.

1 cup long or short grain rice
1/2 lb beef
3 medium size shallots
1 tablespoon chopped garlic
1 inch fresh ginger(grated)
5 pieces bird eyes chili (whole)
2 star anise
1 stick of cinnamon bark
1 teaspoon ground clove
2 tablespoon thick coconut milk
1 teaspoon dry parsley flakes ( use fresh if you have)
1 cup edamame (family of soy beans)
1 carrot (Julienne)
1/4 cup roasted peanuts ( I am using honey roasted peanuts)
1 tablespoon fried shallots for garnish.
1/3 cup olive oil for cooking
Salt and ground pepper to taste
5 cups water.

Add olive oil in a bog pot.
Heat the pot on medium high.
Add diced shallots.
Add grated ginger.
Add beef that has been cut thinly into bite size.
Add ground clove, cinnamon stick and star anise.
Cook for 5 minutes.
Add coconut milk. Combine.
Add 5 cups water and rice.
Cover and simmer for 10 minutes.Let the rice cook, break down and really soft. You would not want to use basmathi rice for this meal as basmathi rice take longer time to break.
Add edamame, parsley flakes and carrots.
Stir well.
Add salt and ground black pepper to taste.
Turn off the stove and serve this dish warm. Garnish with fried onion or fried shallot. You could also garnish this dish with some chives, green onions or flat leaves parsley.

As for my honey, I cook for him fried cod fillet and Rosemary and garlic potato hash.
I used the zatarain's stir fry bread crumbs to coat the fish.
For the potato all you need are:
4 medium potato. Dice this small.
1 large shallots or any medium red or yellow onion. Dice it small.
1/4 tablespoon dry rosemary and garlic spice.
1/3 teaspoon dry parsley flakes.
4 tablespoon butter.
1 cup water.
salt and ground black pepper to taste.

In a big skillet, melt butter on medium.
Add shallots. Stir.
Add potato.
Add rosemary and garlic spice, parsley flakes salt and pepper.
Add water. Stir and cover. Cut the heat to medium low.
Cook until potato is tender and all the water has been soak up in the dish.

We are half way to Syawal. My baju kurung is 70% done. I am very excited.


  1. Hi Zue,

    Instead of frying the fish, you could bake it at 230 degrees celsius for about 10 minutes on each side (the timing would depend on how thick your slice of fish is).

    The marinade comprises salt, pepper, freshly squeezed lemon juice and fresh rosemary.

  2. hi Pebbles, thanks for the tip on bake fish.