My posting today is on Bubur Pedas Sarawak which is a signature dish from Sarawak. Apparently there is no equivalent of this soup elsewhere in South East Asia. However throughout Sarawak there seems to be as many recipes as there are Malay Grandmothers!! So do not be surprised if the competition is keen on whose is the best in Sarawak!!
I visited a young entrepreneur in the Pasar Tani at Saberkas Business Centre in Miri. He speaks excellent English and is neat in his approach towards selling his Bubur Pedas...
|He is left handed.|
|He scoops the bubur into a well attached plastic bag.|
|Usually his bubur is sold in plastic tubs like these for 4 ringgit.|
1 pkt bumbu bubur pedas available in most supermarkets now. Follow the instructions on the packet.
100 gm chicken (chopped finely) More if you like more meat
2 - 3 long beans (cut into 2 inch pieces)
6 young corn
2 pieces of foocuk (break into small pieces)
4 - 6 pieces of Chinese mushrooms
6 leaves of Singkel - sliced very fine.(If you cannot get this you can omit it)
6 tumeric leaves (sliced finely)
6 dried chillies (pound finely)
3 small onions. (Pound finely)
3 garlic pips (Pound finely)
a small bundle of rice vermicelli (soaked in water)
2 tablespoons cooking oil for frying the aromatics.
2 cups of thick coconut milk
2 cups of thin coconut milk
(You can use skimmed milk if you like)
Salt to taste
Some extra water if the porridge becomes too thick.
(This is enough for four -six people)
I have a singkel tree outside my compound and I like using the leaves whenever possible for soups etc.
The Bubur pedas Sarawak should be thick and not watery. Some people add yam or sweet potatoes to make the bubur thick. If you like you can do so.
However this is an acquired taste so you need to try a little bit first before you start cooking on your own.
what better time than the Ramadan to try this unique dish from Sarawak?