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Bubur Masjid on Thermomix 6
Bubur Masjid on Thermomix 6

Prep Time

20 min

Cook Time

2 min

Serves

4 Per

DESCRIPTION

It’s Ramadhan and it’s also #circuitbreakersg which means mosques are still closed and you can’t get your Bubur masjid fix. Deal with your cravings and make it yourself, all in one pot especially if you have a Thermomix 6.

STEPS

  1. Prepare beef beforehand. Add beef pieces and water into mixing bowl and boil for 30 mins/ 98 deg/ speed 1/ reverse. Set aside beef and reserve the water for later.
  2. Add onions, garlic, ginger, lemongrass, turmeric powder, coriander seeds, cumin seeds, black pepper and vegetable oil into a clean mixing bowl and blend for 10 secs/ speed 10.
  3. Scrape down the sides and repeat again for 10 sec/ speed 10.
  4. Add ghee and whole spices to the previously blended ingredients and saute 5 mins / 100deg/ Varoma/ reverse.
  5. Add in sup bunjut, rice, peas, sweet corn, coconut milk, prepared beef and reserved water, together with 600g water and slow cook for 60 mins/ 95 deg.
  6. Meanwhile, prepare the egg omelette by beating 2 eggs in a bowl with a pinch of salt. Line the Varoma tray with baking paper and pour the egg mixture in.
  7. Once the porridge is ready, add in the remaining 300g water and salt into the mixing bowl, then place the Varoma tray on top and cook for 15 mins/ Varoma/ speed 1/ reverse.
  8. Carefully remove the Varoma tray and cut the eggs into thin strips. Set aside. Pour the porridge into a serving bowl, garnish with spring onions, Chinese parsley, fried shallots and the omelette, and serve hot.

INGREDIENTS

  • 200g beef chuck, cubed
  • 400g water
  • 80g red onion
  • 30g garlic
  • 20g ginger
  • 1 stalk lemongrass, white part
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp black pepper
  • 80g vegetable oil
  • 1 tbsp ghee (clarified butter)
  • 1 piece cinnamon stick
  • 1 piece star anise
  • 3 pieces cardamom
  • 5 pieces clove
  • 1 piece sup bujut Adabi
  • 200g jasmine rice, washed and drained
  • Half can of sweet corn
  • Half can of peas
  • 600g water + 300g
  • 200g coconut milk
  • 1 tsp salt

For garnishing:

  • Egg omelette
  • Spring onions and chinese parlsey, chopped
  • Fried shallots