When i posted this at my Instagram account, a reader said it was her first time seeing squid added into bubur Lambuk, usually with chicken or beef. Ya, i added some squid because i cooked based on what we tasted earlier ^_^
The recipe that i made reference did add some preserved sweet radish (Chay Poh) into this porridge. It is a brilliant idea as Chay Poh gave mild sweetness to the porridge. My kids said this porridge tasted exactly like that one they tried earlier, all gave thumbs up!
Bubur Lambuk马来斋戒月肉粥1 and 1/4cup rice, wash and rinsed1 chicken thigh, remove skin, cut into small pieces2 medium squid, sliced4 shallots, sliced and slightly chopped2 garlic, sliced and slightly chopped3pcs sweet preserved radish (Choy Poh), sliced and slightly chopped1tbsp dried shrimps, rinsed and slightly chopped
1 small cinnamon stick1 Star anise (bunga lawang)1/4tsp Fenugreek (halba)6pcs Cardamom (buah pelaga)4 and ½ cup water1/2cup coconut milk1tsp salt or to tasteGarnishing- chopped spring onion, coriander leaves and fried shallotsMethod1. Heat 2tbsp cooking oil in a deep pot, add in shallots and garlic, cinnamon stick, star anise, fenugreek and cardamom, sauté till aroma.2. Add in preserved radish and dried shrimps, continue to sauté till frangrance.3. Add in chicken meat, stir till colour changed. Add in water , then follow by rice, bring to boil.4. Once boiled, reduce to low heat, continue to cook for about 20mins , stir from time to time.5. Season with salt, then add in coconut milk, mix well and cook for 1-2mins.6. Last add in squids, stir to mix well, then remove from heat as not to overcooked the squid.7. Put the garnishing on top, serve warm or cold.Reference: refer to here, recipe by Sonia a.k.a Nasi Lemak Lover