Bubur Lambuk Ayam (Spiced Chicken Porridge). Bubur lambuk ayam is simply a savoury chicken porridge cooked with coconut milk. It tastes richer than the normal chicken porridge due to the coconut milk and selection of spices added to it. It is a favourite of many Malaysians and Singaporeans during the month of Ramadan. Bubur Lambuk Ayam (Spiced Chicken Porridge)

You can cook Bubur Lambuk Ayam (Spiced Chicken Porridge) using 23 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Bubur Lambuk Ayam (Spiced Chicken Porridge)
  1. It’s of basmati rice.
  2. Prepare of water.
  3. You need of boneless chicken thighs (cubed).
  4. You need of dried shrimps.
  5. It’s of coconut milk.
  6. It’s of corianders (Chopped).
  7. Prepare of red chillies (Thinly sliced).
  8. Prepare of carrots (Peeled and medium diced).
  9. Prepare of yellow onion (Chopped).
  10. You need of garlic cloves (Chopped).
  11. Prepare of small ginger (Skin off and thinly Sliced).
  12. You need of lemongrass (Pound).
  13. You need of pandan leaves.
  14. You need of whole cinnamon sticks.
  15. You need of whole star anises.
  16. You need of whole cloves.
  17. Prepare of whole cardamoms.
  18. You need of whole cumin seeds.
  19. Prepare of coriander powder.
  20. Prepare of cumin powder.
  21. Prepare of black pepper powder.
  22. It’s of Ghee.
  23. It’s of Salt.

Bubur means porridge, and this can be sweet or savoury, as we have a gazillion kinds of porridge in South East Asia, made with all kinds of grains. Now, there are a couple of stories explaining the origin of bubur lambuk. Asian flavourful porridge rich with spices. It is usually during the month of Ramadan that "Bubur Lambuk" is cooked and distributed to muslims at the mosques.

Bubur Lambuk Ayam (Spiced Chicken Porridge) step by step

  1. Use a big pot and put fire on medium heat..

  2. Add in Ghee, whole cinnamon sticks, whole star anises, whole cloves, whole cardamoms and whole cumin seeds. Fry them up for about 1 minute till fragrant..

  3. Add in the lemongrass, onions, ginger and garlic into the pot. Sauté them for about 1-2 minutes..

  4. Add in coriander, cumin and black pepper powder and keep on sautéing for about 1 minute..

  5. Add in the chicken thighs and mix until its cooked. Then add in shrimps and rice..

  6. Add in the water and mix well. Cover pot with lid and bring the fire to low heat. Turn on the timer for 20 minutes. *Remember to mix the porridge for every 4-5 minutes..

  7. At the 20 minutes mark, add in the carrots, pandan leaves and coconut milk..

  8. Put the lid back on and wait another 20 minutes. *Remember to mix the porridge for every 4-5 minutes..

  9. Once the texture of the rice has turned to porridge, turn off the fire and add in the red chillies, corianders and salt to taste..

  10. Porridge is ready to be served..

I once tried it when it was given by a neighbour and since then, I was hooked. The rich flavour of this porridge is truly amazing! Piping hot chicken congee served with spiced chicken stock and fried chicken pieces. I aim to provide the minimum required components to prepare a complete Indonesian style bubur ayam, so you will be able to make the following with this recipe.so they traditionally prepare bubur lambuk - a dish that can be literally translated as scattered porridge, referring to the fact that it's made by The porridge is usually made with meat, onions, garlic, shrimps, coconut oil, pandan leaves, and seven spices: cloves, black pepper, cardamom. Singaporean local Malays and Chinese have their own unique taste for porridge.