Bubur pedas
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 | |
| Alternative names | Bubur lambuk[1] |
|---|---|
| Type | Porridge |
| Course | Main course |
| Place of origin | Indonesia[2] and Malaysia[3] |
| Region or state | Sambas[4] and Sarawak[5] |
| Created by | Malays |
| Serving temperature | Hot |
| Main ingredients | Bumbu: Garlic, ginger, shallots, onions, dried chilli, turmeric, lemongrass, galangal and grated coconut[6] Bubur: Carrots, potatoes, leafy greens, mushrooms, bean curd, bamboo shoots, turmeric leaves, long beans, dried shrimp, meat and seasoning[6] |
Bubur pedas (Jawi: بوبور ڤدس) is a traditional porridge dish for the Malays both in Sambas, West Kalimantan (Indonesia)[4] and Sarawak (Malaysia).[5] It is usually served during Ramadan after Muslims end their fasts at iftar time.[7]
Bubur pedas is made from finely ground sauteed rice and grated coconut. The stock is made either from tetelan (bony meat such as ribs) or chicken broth. Bumbu spices mixture include shallot, garlic, red chili pepper, bruised lemongrass, black pepper, galangal and salam leaf (Indonesian bayleaf). A number of vegetables, among others carrot, water spinach, fern leaf and kesum leaf, long beans, bean sprouts, bamboo shoots and diced sweet 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 and sambal chili paste might be added as condiments.[8][9]
History
This type of porridge comes from the Malays on Sambas in West Kalimantan[10] and later adapted as the food for the Sarawak Malays.[4][5]
See also
References
- ↑ Gardijito, Murdijati (2019-07-19). Makanan Tradisional Indonesia Seri 3 (in Indonesian). Gajah Mada University Press. p. 22. ISBN 9786023862733.
- ↑ "Bubur Sambas Bubur Pedas Khas Kalimantan Yang Wajib Dicoba". pesona.travel (in Indonesian). Archived from the original on 2022-10-27. Retrieved 2019-11-30.
- ↑ "Resipi bubur pedas". Harian Metro (in Malay). 13 May 2022.
- 1 2 3 "Bubur Pedas Melayu Sambas Kalimantan Barat | Wisata Pontianak". rasalapar.com (in Indonesian). Retrieved 2018-06-25.
- 1 2 3 Awang Azman Awang Pawi. "Sarawak Malay Material Culture and their Weltanschauung : Some Preliminary Research Themes and Findings" (PDF). Faculty of Liberal Arts, Prince of Songkla University. Retrieved 25 August 2013.
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] - 1 2 "Bubur pedas a Ramadan treat". The Borneo Post. 29 July 2013. Retrieved 25 August 2013.
- ↑ "Bubur Pedas yang Harus Dimiliki Untuk Buka Puasa". 10 February 2022. Retrieved 10 February 2022.
- ↑ "Resep bubur pedas sambas makanan khas kalimantan barat – Aktual Terpecaya". akcaya.com (in Indonesian). Retrieved 2018-06-25.
- ↑ "Bubur Pedas, Bubur Khas Warga Sambas". VOA Indonesia (in Indonesian). Retrieved 2018-06-25.
- ↑ Susan. "Bubur Pedas, Kuliner Andalan Melayu Sambas". www.kompasiana.com (in Indonesian). Retrieved 2018-06-25.
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