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.
200g beef chuck, cubed
80g red onion
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
Spring onions and chinese parlsey, chopped
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 sees, 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.