Vegan Bubur Lambuk (Vegan Savoury Rice Porridge)
Vegan Bubur Lambuk recipe for Ramadan. Healthy, comforting, and filling, yet not too heavy after a full day of fasting.
Equipment
- knife
- chopping board
- ladle
- saucepan
Ingredients
- 1.25 L water (air)
- 100 g Basmati rice or any long grain rice (beras basmati)
- 60 ml coconut milk (santan)
Aromatics
- 1 small onion (bawang besar)
- 2 cloves garlic (bawang putih)
- 5 cm ginger (halia)
- 1 stalk lemongrass (serai)
- 2 stalks pandan leaf optional (daun pandan)
Whole Spices
- 1 small cinnamon stick (kayu manis)
- 1 small star anise (bunga lawang)
- 2 cloves (bunga cengkih)
- 2 cardamoms (buah pelaga)
- ¼ tsp whole cumin seeds (jintan manis)
Ground spices
- 1 tsp salt (garam)
- ½ tsp ground coriander (serbuk ketumbar)
- ¼ tsp ground cumin (serbuk jintan manis)
- ¼ tsp ground turmeric (kunyit)
- ¼ tsp ground black pepper (serbuk lada hitam)
Vegetables
- 100 g shiitake (cendawan shiitake)
- 1 small carrot (about 80 g / 2.8 oz) (lobak merah)
- 12 green beans (about 50 g / 1.8 oz) (kacang hijau)
- 1 stick celery (saderi)
Garnish
- crispy fried shallots bawang goreng, found in most Asian stores, Chinese, Indian, etc.
- chopped fresh coriander leaves cilantro (daun ketumbar)
- chopped spring onions scallions (daun bawang)
- chopped fresh red or green chillies OR chilli flakes cili merah, cili hijau
Instructions
Prep the Vegetables
- Clean and slice the shiitake (see image, step 3).100 g shiitake
- Chop up the carrot into little cubes.1 small carrot
- Slice the green beans into tiny pieces too, and slice the celery, as you see in the image.12 green beans, 1 stick celery
Boil the water with spices and aromatics
- Bring the water to boil in a large saucepan over high heat.1.25 L water
- Add all the whole spices to the water. Leave the water to come to a boil.1 small cinnamon stick, 1 small star anise, 2 cloves, 2 cardamoms, ¼ tsp whole cumin seeds
- Chop up the onion, garlic and ginger fairly finely. You can do it by hand or place everything into a chopper. Tip the whole lot into the water as it is heating up.1 small onion, 2 cloves garlic, 5 cm ginger
- Bruise the end of the lemongrass, by hitting down hard on it with the back of a knife. Add it to the water. You can read more and watch a video on how to prepare lemongrass in this post.1 stalk lemongrass
- Tie all the pandan leaves up with a knot in the middle. Drop them in the water.2 stalks pandan leaf
- While waiting, rinse the rice, drain and set aside.100 g Basmati rice
When the water is boiling
- Tip in the rinsed rice. Bring back to a boil.
- Reduce the heat to medium and add all the ground spices. Stir to mix.1 tsp salt, ½ tsp ground coriander, ¼ tsp ground cumin, ¼ tsp ground turmeric, ¼ tsp ground black pepper
- Add all the vegetables in, stir, and bring back to a simmer.
- Reduce the heat to low and simmer for 30 minutes, until the rice is all cooked and breaking up slightly. Add a little more water if it's getting too thick, but don't forget, we still have coconut milk to be added in. You can cook it for longer if you like a more uniform porridge consistency. You will need more water, the longer you cook.
- Stir in the coconut milk and bring back to a simmer, cooking for no more than a minute. Check seasoning, add more salt if you think it needs it.60 ml coconut milk
- Serve up, garnished with the fried shallots, fresh coriander leaves, spring onions and chilli slices. If your bubur is too thick, just add a little water to thin it down, and check seasoning.crispy fried shallots, chopped fresh coriander leaves, chopped spring onions, chopped fresh red or green chillies OR chilli flakes
Nutrition
Calories: 156kcalCarbohydrates: 28gProtein: 4gFat: 4gSaturated Fat: 3gSodium: 605mgPotassium: 291mgFiber: 3gSugar: 3gVitamin A: 3439IUVitamin C: 4mgCalcium: 38mgIron: 2mg
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