| Type | Porridge |
|---|---|
| Course | Main course |
| Place of origin | Indonesia[1] andMalaysia[2] |
| Region or state | Sambas[3] andSarawak[4] |
| Created by | Malays |
| Serving temperature | Hot |
| Main ingredients | Bumbu:Garlic,ginger,shallots,onions, dried chilli,turmeric,lemongrass,galangal and grated coconut[5] Bubur:Carrots,potatoes,leafy greens,mushrooms,bean curd,bamboo shoots,turmeric leaves,long beans,dried shrimp,meat andseasoning[5] |
Bubur pedas (Jawi:بوبور ڤدس) is a traditionalporridgedish for theMalays both inSambas,West Kalimantan (Indonesia)[3] andSarawak (Malaysia).[4] It is usually served duringRamadan afterMuslims end their fasts atiftar time.[6]
Bubur pedas is made from finely ground sauteedrice and gratedcoconut. The stock is made either fromtetelan (bony meat such as ribs) orchicken broth.Bumbu spices mixture includeshallot,garlic, redchili pepper, bruisedlemongrass,black pepper,galangal andsalam leaf (Indonesian bayleaf). A number of vegetables, among otherscarrot,water spinach,fern leaf andkesum leaf,long beans,bean sprouts,bamboo shoots and dicedsweet potato incorporated into the pot when the porridge is cooked. Fried shallots,anchovy and peanuts are added on top of the spicy porridge when served.Key lime juice,sweet soy sauce andsambal chili paste might be added as condiments.[7][8]
This type of porridge comes from the Malays onSambas inWest Kalimantan[9] and later adapted as the food for theSarawak Malays.[3][4]
In Sarawak, hot porridge or bubur pedas, that is the traditional food of the Malays is known to have been originated from Sambas and later it was adapted to be the food of the Sarawak Malays. The same can be said of the kek lapis Sarawak or the Sarawak 'layered cake'. The form in which such food come into being indicated the socio cultural and economic evolvement during the traditional era which is nurtured until today[permanent dead link]
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