Bubur lambuk can be in prepared in many ways. If the northern style doesn’t suit your palate, maybe the milky sweet taste of Bubur Lambuk Terengganu is what you are looking for.
The East coast has a similar variation of Bubur Lambuk. Made with fish flesh and a lot of local ulams, Bubur Lambuk Terengganu is unarguably the most healthy of all the bubur lambuk variations. However, to make this dish, it is important for you to use the right kind of ulam and fish. Why? It’s all about the ‘gu’ or the matching of flavours.
After the love I received for the Bubur Lambuk Utara recipe I shared recently, I decided to share with you my own Bubur Lambuk Terengganu recipe which I have made after many adjustments and modifications. Results? It retains the authenticity of the OG Bubur Lambuk Terengganu but not too overwhelming in the fishy flavour that sometimes, can be too off-putting. If you have a friend/family member that you wish to introduce them to the world of Malaysia’s beloved congee, this is the recipe to go with!
- 1 cup (200 gram) rice grain
- 7 cups (1500 ml) water
- 1/2 kg of Sardine (ikan selayang)
- 1 liter of water
- 1 cup coconut milk (santan)
- 1 tablespoon peppercorn
- 5 shallots, blended
- 3 cloves of garlic, blended
- 1 inch ginger, blended
- 1 tablespoon of coconut paste (kerisik)
- 1 tablespoon budu
- salt (if needed, or to replace budu)
d) Local Ulam, washed and remove the stems or chiffonade
- Pucuk Midin
- Cekur Manis
- Pucuk Kaduk
- Pucuk Gambas
- Daun Kesum (Vietnamese Mint)
- Sweet Potato, diced or cubed
- In a pot, boil the sardine fish with water. Remove the fish flesh and pound with pestle and mortar. Save 3 cups of the boiled water.
- In a different pot, make the congee as usual (rice grains and 7 cups of water), stir occasionally.
- Pour coconut milk, blended ingredients and sweet potatoes. Continue cooking until the sweet potatoes is tender and the congee is reduced and thick.
- Sprinkle the local ulam and stir until combined.
- Season and serve with bird’s eye chili.
Simple Pleasures of Bubur Lambuk Terengganu
After tasting the Bubur Lambuk Utara recipe, I think you are ready for this next level bubur lambuk variation. Bubur Lambuk Terengganu is perfect for teatime or as a late night meal. The bittersweet taste of the ulam balances out the rich milky flavour of the coconut milk as well as the fishy smell. You might even be surprised to see how well the fish, coconut milk and ulam meld together to create such a wholesome congee.
If you love this Bubur Lambuk Terengganu recipe, feel free to share with me your favourite part of this recipe or the adjustments you have made to suit your palate. You can slide into my DM on Instagram or Facebook profiles. I would love to hear from you. Anyways, I will be back with more bubur lambuk variations, so stay tuned with me and Butterkicap.