Saturday, October 31, 2009

BUBUR FIESTA

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This rice porridge is very popular during fasting month of Ramadan, almost every household would serve this for iftar. It's very nutritious and fulfilling too. Instead of  using ready made garbanzo and kidney bean you can also use dry beans like lima bean, moong bean, red bean or black eye bean. It is much tastier if you add few types of bean when making this porridge.

All dry bean used must be soaked overnight if used  to cut  down the cooking time and the meat to be marinated before you start cooking. Although it involved a bit of work but you will be pleased after tasting it. What you need are:

INGREDIENTS

250g rice raw
500g minced meat
500ml coconut milk or low fat milk
150g oil
100g spring onion
fried shallot
3 tbsp kurma powder
1 tsp white pepper powder
2 tsp turmeric powder
5 cloves, 5 cardamons
2 cm cinnamon
2 big onion blended
6 cloves garlic blended
2 cm ginger blended
1 tin red kidney bean
1 tin garbanzo bean

METHOD

1, Boil rice with plenty of water until soft, keep aside.
2. Marinate meat with blended items and spices for 1 hour.
3 .Heat the oil then add in clove, cardamon, cinnamon, minced meat and water, let it boil.
4. Now add the rice porridge, coconut milk, kidney bean and garbanzo bean let it simmer for few minutes,add salt.
5. When serving sprinkle fried onion and spring onion on top.

Source  :  Asmah Laili

1 comment:

Adora's Box said...

How interesting! I love rice porridge but have never had it so vibrant and spicy. It does sound good.

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