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Bubur Lambuk Terengganu
By poisoneyes | January 27, 2008
Ingredients:
1 pot rice
3 cup water
1 cup coconut milk
(fern) pucuk paku
polygonum (daun kesom)
turmeric leaves (slice fine)
pucuk manis
2 cup fried coconut
salt to taste
Blended:
4 shallot
3 clove garlic
black paper to taste
1 inch ginger
Method:
1. Boil rice until become porridge (thick).
2. Put grind material and fried coconut and salt, some sugar then stir it flat.
3. Put fern (pucuk paku), polygonum leaf (daun kesum), turmeric leaf and kayu manis.
4. Include coconut milk and lets it simmer until the vegetables turn soft and the porridge thick enough.
Option:
Serve porridge while it is still hot and for those who like spring onion and fried onions, you may spread out little. White pepper can also be added as additional flavour.
Additional:
For those who like chicken porridge kindly put some chicken cube into porridge.
