Chicken Bubur Lambuk
A Ramadhan delight, the bubur lambuk is not just nutritious but it also evokes a nostalgic feel because it’s a dish that everyone yearns for come Ramadhan.
|2 tablespoon||corn oil|
|1||onion, finely chopped|
|4 cloves||garlic, finely chopped|
|2 inch||ginger, finely chopped|
|200 g||minced chicken|
|2 tablespoon||dried shrimp, soaked and finely blended|
|2 teaspoon||white pepper|
|100 g (1/2 cup)||rice, wash and drain|
|½ cup||coconut milk|
|2 cubes||MAGGI® Chicken Stock Cube|
|3 tablespoon||fried onions|
|1 tablespoon||spring onion|
|1 tablespoon||soup leaf|
|1 tablespoon||red chilli, halved, cored and sliced|
- In a pan, sauté ingredients A until it turns slightly golden.
- Add ingredients B and let it boil. Cook on low heat until the rice has the thick, creamy texture of porridge.
- After the porridge reaches a thick consistency, add in ingredients C and stir thoroughly. Let it simmer for 10 minutes.
- Add in ingredients D and serve hot.
Energy 238 Kcal