Bubur lambuk
A serving of bubur lambuk | |
| Alternative names | Bubur lambut |
|---|---|
| Course | Main |
| Place of origin | Malaysia |
| Region or state | Nationwide, also popular among the Malay community in Riau, Riau Islands and West Kalimantan, Indonesia |
| Created by | Malays |
| Serving temperature | Hot |
| Main ingredients | Rice, variety of proteins (beef, chicken or shrimp), vegetables, coconut milk, onion, garlic, cardamom, cumin, coriander, star anise and cinnamon |
| Variations | Bubur pedas |
Bubur lambuk is a spiced congee eaten during Ramadan in Malaysia. It is usually prepared by a group of people in mosques to be distributed to the masses as a free iftar meal.[1][2]
History
Bubur lambuk is said to have existed since the era of the Malacca Sultanate in the 15th century, specifically when Parameswara — or his name after embracing Islam, Sultan Iskandar Shah — received a visit from Emperor Hun Jen of Cambodia. He requested a type of food that was easy to swallow yet delicious and nutritious. It then were popularised by Terengganuan clerics who opened mosques in Malacca.[3]
However, other sources mention that bubur lambuk was first served in Kampung Baru, Kuala Lumpur by Said Bank in the 1950s.[4][5]
Bubur pedas also sometimes called as bubur lambuk.[6] It is a traditional porridge among the Malays in Sambas, West Kalimantan Indonesia. Bubur pedas is made from finely ground sauteed rice and grated coconut. The stock is made either from tetelan (bony meat such as ribs) or chicken broth. Bumbu mixture include shallots, garlic, red chili pepper, bruised lemongrass, black pepper, galangal and bay leaf. A number of vegetables, among others include carrot, water spinach, fern, kesum leaf, long beans, bean sprouts, bamboo shoots and diced sweet potatoes are incorporated into the pot when the porridge is cooking. Fried shallots, anchovy and peanuts are added on top of the spicy porridge when served. Key lime juice, sweet soy sauce and sambal chili paste might be added as condiments.[7][8]
Ingredients
Ingredients used to make bubur lambuk often include garlic, spices and minced meat.[9]
In Terengganu, apart from the usual ingredients, sometimes raw keropok pieces and budu are also added to impart flavor, as well as sweet potatoes, dried shrimp and others.[10]
The ingredients were then slow cooked inside a large pot with oversized ladles.[11] It is strirred continuously for at least four to five hours.[12]
The process of cooking bubur lambuk were usually done in groups. It is noted to foster communal spirit among the residents and enhance the Ramadan spirits.[13]
References
- ^ "Istana Johor kurnia 2,000 bubur lambuk buat rakyat Muar dan Johor Bahru" [Johor Palace bestowed 2,000 bubur lambuk on Muar and Johor Bahru residents]. Astro Awani (in Malay). 18 May 2019. Retrieved 3 March 2026.
- ^ A. Aziz, Deraman (2008). Orang KL (in Malay). Dewan Bahasa dan Pustaka. p. 115. ISBN 978-983-62-9720-4. Retrieved 3 March 2026.
- ^ Zulkifli, Izzat (30 March 2023). "Suka Makan Bubur Lambuk? Ini Sejarahnya Yang Ramai Tak Tahu" [Love Eating Bubur Lambuk? Here's The History Behind It Everyone Never Knew]. The Rakyat Post (in Malay). Retrieved 3 March 2026.
- ^ Yunus, Faizul (24 February 2026). "Bubur Lambuk Warisan Ramadan yang Melangkaui Sempadan Rasa" [Bubur Lambuk, The Ramadan Heritage That Transcended the Gustatory Boundaries]. Dewan Masyarakat (in Malay). Dewan Bahasa dan Pustaka. Retrieved 3 March 2026.
- ^ Goh, Daryl (12 March 2024). "The Humble Beginnings of Bubur Lambuk". Tatler Asia. Retrieved 3 March 2026.
- ^ Gardijito, Murdijati (19 July 2019). Makanan Tradisional Indonesia Seri 3 (in Indonesian). Gajah Mada University Press. p. 22. ISBN 9786023862733.
- ^ "Resep bubur pedas sambas makanan khas kalimantan barat – Aktual Terpecaya". akcaya.com (in Indonesian). Retrieved 25 June 2018.
- ^ "Bubur Pedas, Bubur Khas Warga Sambas". VOA Indonesia (in Indonesian). Retrieved 25 June 2018.
- ^ Zaid, Mohd Zaky (2 March 2025). "Resipi 30 tahun bubur lambuk keluarga Aslam" [30-year-old bubur lambuk recipe of Aslam's family]. Harian Metro (in Malay). Retrieved 3 March 2025.
{{cite news}}: Cite has empty unknown parameter:|1=(help) - ^ "Terengganu Local Delicacy, Traditional Food and Cuisine". TerengganuTourism.com. Retrieved 3 March 2025.
- ^ "Rice porridge: A trademark Ramadan tradition in Malaysia". Free Malaysia Today. 20 March 2025. Retrieved 3 March 2026.
- ^ Hilmy, Imran (25 February 2026). "The true cost of 320 bowls of bubur lambuk". The Star. Retrieved 3 March 2026.
- ^ "Bubur Lambuk Pupuk Semangat Perpaduan di Bulan Ramadan" [Bubur Lambuk Fosters Unity During Ramadan]. Malaysia Aktif (in Malay). 2 March 2025. Retrieved 3 March 2026.