In the Kitchen

Bubur Lambuk Daging Tarik

Bubur Lambuk Daging Tarik


    • 1 cup of Jasmine rice
    • 3 cups of boiled beef stock
    • 4-5 onions (finely chopped)
    • 2 cloves of garlic
    • 1in ginger, finely chopped
    • 2-3 tablespoon kurma powder (add in 3 tablespoon of water to make a paste)
    • 2 cardamoms
    • 2 pieces cinnamon
    • 2 piece star anise
    • 1 bowl of thinly sliced beef (to be boiled)
    • 1/2 bowl coconut milk (santan)
    • 3 stalks of coriander leaves (for garnishing)
    • 2 tablespoon fried onions (for garnishing)
    • oil to fry
    • salt and sugar
    • deep cooking pot


    Heat the oil and fry cardamoms, cinnamon, star anise.

    Throw in chopped onions, ginger and garlic. When you smell the aroma, add in the kurma paste. Stir well for 5 minutes.

    Add in beef stock, rice and water. Boil until beef and rice is cooked well.

    When the porridge thickens, pour in the coconut milk. Then add salt and sugar.

    Let it boil until it is really smooth and creamy.

    Add more water if the porridge is too thick. Bring to a boil. Remove from heat.

    Serve with coriander leaves and fried onions.

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