Bubur Kacang Hijau (Mung Bean / Green Bean Porridge)

Ingredients

1 cup mung/green beans

1/2 cup gula Melaka 

1 tsp salt

1 pandan leaves

1 cup coconut milk (80ml instant + water)

4 cups water (adjust accordingly)

(optional: ginger, sago or durian. Can also add cornstarch if you want it a bit thicken)

Directions

• clean the green beans in a pot and fill with water about double the amount of beans
• cook and when it starts to boil, leave it for 5mins
• turn off the fire, cover the pot and leave for 30min
• after 30min, boil again for 10min (beans should soften by this time)
• add in gula melaka, sugar, pandan leave and salt and cook till the sugar dissolve
• mix the coconut milk making sure to keep stirring till boiling
• taste and add white sugar if not sweet enough

Foodnote: I have dried green beans or most commonly known as mung beans still in the packat in my pantry. Decided to try out this "secret" to cook bubur kacang fast without having to soak it overnight or few hours. Fast to cook and good to eat. It took overall about just an hour to cook it. I am so impressed that it works and will definitely make this again or try the same method to cook chickpeas or red bean to make gendang kasturi.

Lazy Chicken Porridge

Ingredients
1 cup of rice washed and drained
1/4 or more chicken chopped to small pieces
1 medium sized onion finely sliced
2 garlic finely chopped
small piece of ginger (lightly pound)
dry fragrant spices (2 cloves + 1 cinnamon stick + 1 cardamom seed + 1 star anise)
1 tbsp ghee
1 tbsp vegetable or olive oil
1 Knorr chicken cube
1 tsp white pepper powder
salt to taste
fried shallots for garnishing
some cubed carrots or other vegetables (optional)

Directions

• in a medium size pot, fry cinnamon stick, cloves, cardamom and star anise in ghee and oil
• put in onion, garlic, and ginger and stir fry till fragrance
• add in chicken and cook till chicken is halfway cooked
• add in carrot and a cup of water and let it simmer
• put in the rice and another cup of water together with chicken cube
• add salt and pepper to taste
• cook on lower heat till rice turns to porridge... stir and add in water occasionally till desired congee consistency
• garnish with fried onions once cooked

Foodnote: Just craving for chicken porridge so just use whatever ingredients available. Actually tasted good. Delicious comfort food.

Bubur Lambuk (Porridge)

Ingredients
1 cup rice
6-8 cups of water
1 cup minced beef
0.5 large onions diced
3 garlic chopped
1 pandan leaf
0.5 cup coconut milk
1 tbsp dried prawn (soak for a bit and drain water)
1 tbsp ghee
1 tbsp cooking oil

2 tsp white pepper powder
salt to taste

spices
1 cinnamon
1 star anise
2 cardamom
3 cloves
2 tsp chicken curry powder

garnish
spring onion or chinese parsley
crispy fried shallots

Directions

• wash and rince rice... put aside
• heat oil and ghee in pot and fry the spices till fragrant
• add in onion and garlic till soft then add in the minced meat and dried prawns
• once meat is cooked add water, rice and pandan leaf... cook till congee is formed (add water if consistency is too thick)
• lastly add salt, white pepper and coconut milk and let it boil for a bit more
• add garnishes before serving

Foodnote: It is almost the end of Ramadan and I didn't get to taste porridge from the mosque. So I decided to make it myself. Well it taste almost the same and at least it satisfy my cravings alhamdulillah...