BUBUR LAMBUK AYAM
Ingredients
100g white rice (rinse and clean)
300g chicken meat (shredded)
30g onion (chopped)
20g garlic (chopped)
15g ginger (chopped)
20g lemongrass
1 pc pandan leaves (optional)
10g star anise
10g cinnamon
10g cardamom
10g clove
10g coriander
40g ghee
20ml cooking oil
1500ml water
50ml coconut milk
Seasoning
salt
white pepper
Seasoning powder (Optional)
gula kabung/melaka (Optional)
Garnishing
20g dried shallots
15g parsley (chopped)
15g spring onions (chopped)
10g red chili (chopped)
Method
Heat up the cooking oil and ghee. Sauté the garlic, onion, ginger, star anise, cinnamon, cardamom, clove and coriander until aromatic.
Add in the rice with water into the pot; bring to a boil and stirring occasionally, until the rice is soft and is the consistency of porridge.
After that add the chicken and cook it until it becomes soft and tender. Add coconut milk into the porridge and all the seasonings, stir gently.
When all the ingredients had been mixed together, you can serve the porridge and garnish with fried shallots, parsley, spring onions and red chili.
*Source: Chef Fazli Baharudin*
http://www.kuali.com/recipes/bubur-lambuk-ayam/
Chef Fazli was the executive junior sous chef at the Makan Kitchen, DoubleTree by Hilton Kuala Lumpur.
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