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
- 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.
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