Sarawak’s bubur pedas, Ramadan special recipe

| Estimated reading time: 3 minutes

COME Ramadan, city folks in Kuala Lumpur would look forward to Kampung Baru’s famous bubur lambuk and folks in Kuching have bubur pedas, a spicy and savoury traditional dish created by the Malay community and normally enjoyed during the fasting month.

While bubur lambuk is more of a rice porridge, to which one adds add meats, potatoes, santan and seasonings, bubur pedas has its secret in its special spice seasonings (bumbu) made from sautéed rice, turmeric, galangal, lemongrass, mixed spices, coriander and cinnamon.

The porridge is a delicious mixture of vegetables such as carrot, kesum leaves, long beans, bean sprouts, bamboo shoots, sweet potato, local ferns and peanuts, topped with chopped beef, beef tendon and coconut milk.

As we are observing Ramadan this year still under the MCO, what say we have a go at making this buka puasa delicacy with this recipe shared by the Sarawak Tourism Board ?

bubur pedas


What you need

For the bumbu:

1 small pot of uncooked rice

7 cloves of shallots

3 cloves of garlic

6 -7 dried chilies (remove seeds)

1 inch of turmeric (chopped)

1 inch of galangal (chopped)

1 lemongrass (sliced)

1 teaspoon of white pepper

1 teaspoon of black pepper

1 spoon of coriander powder

50gm of grated coconut

4 pieces of star anise

4 pieces of clove

2 pieces of cinnamon

4 pieces of cardamom

For the porridge

4 tablespoons of bubur pedas seasoning (bumbu)

10-12 medium size prawns (skinned and cleaned)

100gm beef tendon

6 cloves of shallots (grind)

2 cloves of garlic (grind)

2-3 dried chilies (pre-cooked until soft, seeds removed & grind)

250ml coconut milk

1½ liter water

2-3 long beans (chopped)

2 carrots (chopped)

2 potatoes (chopped)

½ sweet potato (chopped)

2 bamboo shoots (sliced or chopped)*

1 strand of kesum leaf

1 turmeric leaf

2 black fungus

3 shiitake mushrooms

1 small pot of peanuts

3-4 baby corn

2-3 pieces of local fern* (pucuk midin)

A handful of dried shrimps, grind to make 2-4 tablespoons of dried shrimp





To make the seasoning: Put all ingredients in a wok with a little oil, fry it on medium heat until all turn golden colour. Once done, blend the mixture until fine and smooth. Put aside in a container for later usage.

To make the porridge:

1. Fry shallots, garlic and dried shrimp till golden and fragrant in a pot. Then add bubur pedas seasoning (mix the bumbu with water), then mix together until oil separates.

2. Add prawns and beef tendon in the pot, let it cook, then add water until all the ingredients are boiled.

3. Add in all vegetables, mix well all ingredients until fragrant. Then add on coconut milk, a little salt and sugar.

4. Once the ingredients are well mixed and blended together, slow cook for 5 minutes then serve in a bowl.

bubur pedas

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