COOKING BUBUR LAMBUK FOR BREAKING FAST

Haji Musthafa (the chief cook) and his assitant Sahak cutting the beef into 

small pieces for the Bubur Lambuk

Peeling and cutting the vegetables

Peeling an onion

Ridaudin (one of the cooks) stirring the porridge

Cutting the chillis

Me checking out what my friends were doing

 My friends taking the packets of cooked Bubur Lambuk

 Packets of Bubur Lambuk

 Norma and Diana happily posing with the Bubur Lambuk that they will be breaking fast with

 Ghazali and Sahak packing the nasi briyani 

 Nasi Briyani

 Kamariah scooping up the kurma chicken into a container

 Chicken Kurma

The Muslims are into the second phase of their fasting.  Prophet Mohammad said that fasting during the month of Ramadan was divided into three phases. Namely, the first ten days contain Rahmah or Grace. Ten second days contain Mercy or Maghfirah. And the last ten days are filled with Blessings.
Today is the twelfth day of the fast and my colleagues have gotten together to cook Bubur Lambuk also known as Ramadan Porridge for all the students, lecturers and staff.  Now this type of herb porridge is a Ramadan tradition in Malaysia. For those who are not familiar with Malay culture, Bubur Lambuk is often prepared and distributed free to the public during the fasting month at mosques, and sold at Ramadan bazaars and major restaurants throughout Malaysia.
The lecturers took it upon themselves to wash, clean, peel and cut the vegetables and meat before cooking started. Besides the Bubur Lambuk, they also cooked Nasi Briyani and Chicken Kurma. This is a yearly affair to contribute and share with one another.

Here is the recipe for Bubur Lambuk:

BUBUR LAMBUK

Ingredients
200gm white rice
200ml thick coconut milk
500gm beef (chopped into bite-size pieces)
2 stalks lemon grass
2 tablespoons ghee
3 tablespoons oil
Salt to taste
Water

Spice mix
2.5cm (1 inch) cinnamon stick
3 pcs cloves
1 pc star anise
2 pcs cardamom

Pounded ingredients
2.5cm (1 inch) piece of ginger
6 pcs shallot
6 pcs garlic

Blended ingredients
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon white pepper
1 teaspoon black peppercorn

Method

• Heat oil and ghee. Add pounded ingredients and stir-fry till fragrant.
• Add spice mix, blended ingredients and beef pieces. Cook until meat is tender.
• Pour in water before adding rice and lemon grass. Bring rice and water to a boil, then reduce heat and simmer till rice turns into the texture of porridge.
• Add coconut milk and season to taste with salt.
• Serve dish with a sprinkle of fried shallots.

SOURCE: http://thestar.com.my/metro/story.asp?file=/2009/8/25/central/4574061&sec=central