Bubur pedas

Bubur Pedas

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A bowl of Bubur Pedas

Bubur Pedas is a traditional spicy porridge originating from the Malay and Dayak communities in Kalimantan, Indonesia, and Sarawak, Malaysia. This dish is particularly popular during the Ramadan month as a breaking fast meal.

Ingredients

Bubur Pedas is made from a variety of ingredients that contribute to its unique flavor and texture. The primary components include:

• Rice: The base of the porridge, usually roasted and ground into a fine powder.
• Coconut milk: Adds richness and creaminess to the porridge.
• Spices: A blend of spices such as turmeric, coriander, and cumin is used to enhance the flavor.
• Vegetables: Commonly used vegetables include spinach, cassava leaves, and long beans.
• Proteins: Sometimes, shredded chicken or beef is added for additional flavor and nutrition.

Preparation

The preparation of Bubur Pedas involves several steps:

1. Roasting and Grinding: The rice is roasted until golden brown and then ground into a fine powder. 2. Cooking: The ground rice is cooked in water until it thickens into a porridge-like consistency. 3. Adding Ingredients: Coconut milk, spices, and vegetables are added to the porridge and cooked until the vegetables are tender. 4. Final Touches: Proteins such as chicken or beef can be added towards the end of cooking.

Cultural Significance

Bubur Pedas holds cultural significance in the regions where it is traditionally prepared. It is often served during communal gatherings and religious festivals. The dish is a symbol of unity and sharing, as it is typically prepared in large quantities and shared among family and friends.

Variations

While the basic recipe for Bubur Pedas remains consistent, there are regional variations that reflect local tastes and available ingredients. For example, in some areas, additional herbs such as lemongrass and galangal are used to enhance the flavor.

Related Pages

• Malay cuisine
• Dayak people
• Indonesian cuisine
• Malaysian cuisine