Bubur Asyura

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

Saute:

1 stalk lemongrass

1 cinnamon stick

1 star anise

3 cardamoms

5 cloves

2 big onions, sliced

1 inch ginger, sliced

3 garlic, sliced

10 cups water (half is mutton stock, half water)

1 cup rice, washed

300g mutton, already cooked and shredded

1 tbsp soto powder

1/3 cup dhal, soaked in water for 10 min

1/3 cup peanuts, washed

1 1/2 carrots, diced

1 can chickpeas, washed

1 can kacang pool, washed

1/2 can sweet corn, washed

1 small box coconut milk

1. Heat oil in a big pot. Fry the lemongrass and spices. Add onions and fry until soft before frying in the ginger and garlic.
2. Add water, then rice, mutton, soto powder and dhal and mix well until the rice expands.
3. Add all the other stuff except coconut milk and cook until it becomes porridge.
4. once cooked, add salt, black pepper and the coconut milk.