Milky Bubur Lambuk with White Mushroom

This is not an ordinary Bubur Lambuk from any Masjid that you can get during Ramadhan. This is Bubur Lambuk with a western twist. No santan (coconut milk), just milk. No minyak sapi (ghee butter), just oil and butter.

Please forgive me if I am unable to give you a exact measurements of the ingredients in order to make my version of Bubur Lambuk because I am oh-so used to make it without thinking =P


Ingredients:-
2 tablespoon of cooking oil. Sukati kau nak pakai minyak cap apa sekalipun...
1 tablespoon of salted butter. Kau nak letak banyak pun tak apa... I loike! LOL!
1 stick of cinnamon
2 star anise
4 cloves
1/3 teaspoon of cumin seeds
5 cloves garlic, chopped
1 medium-size onion, chopped. Merah boleh, kuning boleh...
1 inch ginger, chopped or sliced
1 teaspoon of whitepepper
2 tablespoon of soup powder
1/2 cup of washed uncooked rice
5 cup of fresh milk
5 cup of water
5 normal size of white mushrooms, sliced. Cendawan dalam tin pun boleh sebenarnya...
200g of minced beef. Tak ada beef, chicken pun boleh cuma kurang sikit lah rasanya...
Chinese parsley, chopped
Spring onions, chopped
Salt & black pepper to taste

Method:-

• In a medium-to-large stockpot, saute together garlics, onions & ginger with cinnamon, cloves, star anise and cumin seeds in a mixture of oil & butter till it smells good! Don't let it burn... Hangus nanti pahit.
• Put in minced beef, white pepper and soup powder. Stir till the beef well-cooked.
• Pour in milk and water and simmer all the mixture.
• Add rice and white mushroom and bring it to boil or until it nicely become a porride. Well, bubur is porridge in English anyway. Hehehe...
• Low down the heat, add chopperd Chinese parsley and spring onions for the aromatic smells and taste.
• Add salt & black pepper to taste.
• Serve it like watery, not dry porride. 

Tadaaaa! There you go my version of twisted bubur lambuk =)

Anita Tahir