Recipe Description
Shurqiah Umamah runs a cafe called Chi Fan where she serves traditional dishes from Pahang, a state in Malaysia. She learnt many recipes from her late aunt and now she is also teaching her children these recipes.
This recipe was shared with us by The Forgotten Food Network.
The Forgotten Foods Network is a global initiative that collects and shares information on foods, recipes and traditions that are in danger of being lost. By creating this network, we will discover foods that can transform the way we eat and could nourish us in the future. For more information, visit forgottenfoodsnetwork.org
Recipe Ingredient
- 115 g Rice
- 1100 g Water
- 90 g Orange Sweet Potato, cut into 1cm cubes
- 125 g Fresh Sardine (Ikan Selayang), cleaned, heads and guts removed
- 1 piece Tamarind Peel (Asam Keping)
- 2 slices Young Ginger
- 160 g Fresh Coconut Milk (Santan)
- 65 g Shallots, blended
- 10 g Fern Shoots (Pucuk Paku)
- 1 leaf of Wild Betel Leaves/ Wild Pepper Leaves (Daun Kaduk) and Turmeric Leaves (Daun Kunyit)
- 1 sprig of Sweet Basil Leaves (Daun Selasih), Polygonum Leaves (Daun Kesum/ Daun Laksa), Thai Basil Leaves (Daun Kemangi)
- 1 handful Sweet Leaves (Pucuk Manis)
- Salt and Black pepper and Budu to taste
Instructions
- In a medium pot, place rice with 600g water and bring to a boil over high heat. Once boiled, reduce heat to simmer. Place the lid on the pot and simmer for 10 mins, then add in orange sweet potato cubes. Continue cooking, stirring occasionally, for another 15 mins, or until the rice porridge has thickened. Set aside.
- Bring 1 litre water with tamarind peel and ginger slices to a boil in a medium pot. Add the fish, lower heat to medium low and simmer for 3 minutes or until the fish is cooked. Remove the fish.
- Once the fish is cool enough to handle, remove the fish flesh from the bones. Pound the flesh with mortar and pestle to break the meat into fine tiny pieces.
- Add 500gm water and 160gm coconut milk to the porridge. Bring to a boil over medium heat.
- While simmering, add in blended shallots and fish meat. Let simmer for about 2 minutes.
- Add in the greens. Turn the heat to low and simmer for 2 minutes.
- Add in salt and pepper. Adjust the seasonings to taste.
- Turn the heat off and add in budu. Stir well.
- Serve immediately while the porridge is hot.
Porridge Base:
Fish:
Bubur Lambuk Pahang:
