Bubur ‘Asyura

To cover up my inability to put up a good entry and also to put up an entry on Trengganu food (“pape” in Trengganu speak) to fulfil the request of the more well known blogger, Wan Hulaimi aka Awang Goneng of "kecek-kecek" and “Growing up in Trengganu” fame . This entry is also put up to share the “pape” with some of the more appreciative readers/followers.

As today is 30^th of Muharram, it is perhaps appropriate for me to scribble whatever I know of Bubur ‘Asyura as a follow up to my last post.. Hari 'Asyura.

The family of my BIL came to grace my house in Taman Bukit Teratai, Ampang for two days after attending his in-law’s wedding in Klang on Christmas. My BIL's wife and my better half then decided to try their hands at making bubur ‘asyura with consultation of my MIL (who can no longer make good use of the kitchen). The preparation of the bubur ‘asyura commenced at 3 p.m. and finished at about 9 p.m. Due to some problem with the hand phone only one picture can be up loaded much to the dismay of my other half.. The picture of bubur 'asyura does not looked to good.. nampak dok comei or beluah (Trengganuspeak) or berlumuih (Northernspeak)

Ingredient for Bubur 'Asyura:-

500 gm of rice

500 gram of coconut milk (santan)

The following ingredients are in unspecified amount.. your choice (secukup rasa) really

Molasses (Gula Melaka), salt ( garam), sweet potato (Ubi keledek), corn (jagung) and red beans (kacang merah)

Meat (daging)or chicken (ayam) or fish( ikan) as you wish - the amount is also unspecified

Spices for bubur ‘asyura are:- Malay name is also put up in bracket to avoid confusion.

10 bulb of shallot (bawang merah)

6 ulas garlic (bawang putih)

1 inch of ginger (halia)

0.7 inch of galangal (lengkuas).. many thank to CiS.

2 table spoons of "grated coconut, dry-fried and finely grounded" (Kerisek).. many thank to CiS

1.5 tablespoon of coriander (ketumbar)

1 tablespoon of fennel seeds (jintan manis)

Making of bubur ‘Asyura

Cook rice as if you are cooking porridge.. only this time.. the porridge should be very smooth( meaning to say you could no longer see any large grain of rice). Spices should be properly pounded/grinded and mixed till properly blended. The blended spices are to be poured into the rice porridge. The coconut milk, sweet potato, red bean, corn and either meat or chicken or fish will then be added. The mixture will need to be continually stirred until remaining amount is about half of amount you started with (some 4 to 5 hours). The bubur will be put in a container to a thickness of about one to two inches to cool off.

Topping

3 kembong fish that are boiled and it content taken

The fish content will be pounded with half inch of ginger (halia) , 4 or 5 bulb of shallot(bawang merah)and 1 teaspoon of fenugreek (halba)

100 gram of coconut milk and a pinch of salt will then be added to the mixture and fried without oil.. until the mixture is properly blended.

Pour the topping onto the semi hardened bubur (cooled), the bubur can be cut into 2 inches by 3 inches by 0.5 inch portions.

I would say that the outcome of the attempt or bubur ‘asyura tasted almost similar to what Ayoh Wang has eaten in Pulau Duyong and Kuala Trengganu. .. The recipe put up here is after serious consultation with my better half...

Here is hoping that you find the entry of some use.. have a good day