Finally made this! Have been wanting to do so cos this porridge has loads of nuts. Not exactly a healthy porridge though since there's coconut milk. I already have most of the ingredients and had the time, so why not! I realise there's different types of bubur Asyura but I settled for the one closest to us, the Johor version. There's a lottt of ingredients, so I'll list in order of which goes into the pot first. I also boiled the mutton a day earlier so I can collect and throw away the fat from the stock. Bubur Asyura[Image]
Saute:1 stalk lemongrass1 cinnamon stick1 star anise3 cardamoms5 cloves2 big onions, sliced1 inch ginger, sliced3 garlic, sliced 10 cups water (half is mutton stock, half water)1 cup rice, washed300g mutton, already cooked and shredded1 tbsp soto powder1/3 cup dhal, soaked in water for 10 min1/3 cup peanuts, washed1 1/2 carrots, diced1 can chickpeas, washed1 can kacang pool, washed1/2 can sweet corn, washed1 small box coconut milk Heat oil in a big pot. Fry the lemongrass and spices. Add onions and fry until soft before frying in the ginger and garlic.Add water, then rice, mutton, soto powder and dhal and mix well until the rice expands.Add all the other stuff except coconut milk and cook until it becomes porridge.once cooked, add salt, black pepper and the coconut milk.
"Bubur Asyura"
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