Ramadan is approaching. This recipe is for those who don't have the time to queue for the bubur at the mosque.
Ingredients:
¼ teaspoon coriander seed (ketumbar)
¼ teaspoon cumin (jintan putih)
¼ teaspoon curry powder
1 carrot – diced
1 cup rice (Do not use Basmati rice)
1 potato – diced
1 shallot – sliced
1 tablespoon chicken seasoning
10 cup water
100 gm minced chicken (or beef)
100 gm prawns
2 inch ginger - julienne
2 stalk lemongrass – lightly bashed
3 curry leaves
50 cm cinnamon stick
500 ml coconut cream
Coriander – julienne
Fried Shallot
Salt & pepper to taste
Vegetable oil
Preparation:
1. Fry onion, garlic, ginger till fragrant
2. Add coriander seed, cumin, cinnamon stick, curry powder & curry leaves, stir fry for 1 minute and add in the rice.
3. Stir fry for 1 minute, add in the water & lemongrass and transfer into a rice cooker
4. When the rice starts to swell, add the minced meat, carrot, potato, chicken seasoning and salt & pepper. Keep stirring constantly
5. Add prawn & coconut cream and simmer for 10 minutes
6. Garnish with coriander & fried shallot before serving
Note:
The bubur taste even better when serve with salted duck’s egg and crispy fried anchovies
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