Bubur Lambuk
Preparation Time: 15 minutes
Cooking time: 1 hour
Servings: 4
Ingredients
- Big red onion, 1 (peeled)
- Garlic, 8 cloves (peeled)
- Knob ginger, 5 cm (peeled)
- Ground cumin, 1 teaspoon
- Ground coriander, 1 teaspoon
- Black peppercorns, ½ teaspoon
- Ground turmeric, ½ teaspoon
- Water, 100 ml
- Healthier oil*, 2 tablespoons
- Lemongrass, 1 stalk (white part)
- Cinnamon, 1 stick
- Cardamom pods, 3
- Star anise, 1
- Cloves, 5
- Lean beef mince, 200 g
- Tri-colour wholegrain rice, 200 g (washed and drained)
- Water, 1500 ml
- Frozen sweet corn, 150 g
- Frozen green peas, 150 g
- Reduced fat coconut milk, 200 g
- Lower-sodium salt*, 1 teaspoon
To serve (Egg omelette)
- Eggs, 2
- Healthier oil*, 1 teaspoon
- Spring onions, 1 tablespoon (chopped)
- Coriander, 1 tablespoon (chopped)
Method
- Step 1: Add red onion, garlic, ginger, ground cumin, ground coriander, black peppercorns and ground turmeric to a blender with 100ml water and blend into a smooth puree.
- Step 2: Heat a medium sized pot with healthier oil, then add the puree mixture into the pot to saute until fragrant.
- Step 3: Add in lemongrass, cinnamon, cardamom, star anise and cloves into the pot and saute for another 5 minutes until the oil starts to temper.
- Step 4: Add in the lean beef mince to brown for another 3 minutes before adding the tri-colour wholegrain rice and water.
- Step 5: Cover the pot and let it cook for 40 minutes on low heat.
- Step 6: Add in the frozen sweet corn, peas, reduced fat coconut milk and lower-sodium salt and stir well.
- Step 7: Cover again and let the porridge cook for another 30 minutes until it has thickened nicely.
- Step 8: In the meantime, brush a non-stick pan with healthier oil. In a separate bowl, beat eggs until bubbly, then pour over the hot pan to make an omelette.
- Step 9: Serve with egg omelette cut into strips and garnish with spring onions and coriander leaves.
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CONTRIBUTED BY
Health Promotion Board
