Bubur Asyura (using the PHILIPS Pressure Cooker)

 

Hari Asyura falls on the 10th of Muharram of the Muslim calendar. On this day, many historical events occured and Muslims are encouraged to fast, breaking their fast with Bubur Asyura. One story which I learnt about the makings of Bubur Asyura, is during a time of famine, Prophet Muhammad (SAW) collected whatever each household had in their homes, put everything in a huge cauldron and cooked it up for the whole community to share as meal together, thus the Bubur Asyura. In Malaysia, there are various versions of the Bubur Asyura. The main ingredients are primarily beans. This version that I am sharing, is how my mum cooks it and this is how most Johoreans appreciate this porridge.

Cooking Bubur Asyura in a PHILIPS Pressure Cooker is ideal as it cooks the beans to perfection. My mum said that she felt all the flavours of the spices were intensified with the use of the PHILIPS Pressure Cooker. With a touch of two buttons and 30 minutes, you will get the perfect Bubur Asyura!

Blended ingredients:~

·      1 onion

·      3 cloves of garlic

·      ½ inch ginger

•   ½  cup rice

•   1 tbsp roasted peanuts

•   1 tbsp split chick peas

•   1 tbsp red peas

•   1 tbsp corn, cooked

•   1 tbsp lentils

•   1 tbsp dhal

•   1 tbsp barley

•   ½  stick carrot, cut into large cubes

•   ½ sweet potato, cut into cubes

•   2 cups water

•   ½ cup coconut milk

•   1 tbsp curry powder

•   1 tbsp kerisik

•   3 cloves

•   3 cardamom

•   1 cinnamon sticks

•   1 star anise

•   1 tsp salt

Garnishings:

•   1 egg, made into paper thin omelettes

•   2 stalks spring onions, sliced thinly

•   2 stalks chinese parsley, sliced thinly

•   3 tbsp fried crispy shallots

1.    Put all the ingredients into the PHILIPS Pressure Cooker.

2.    Press BEANS and the START.

3.    The Bubur Should be ready in 30 minutes.

4.    When serving, top with omelette, chinese parsley, spring onions and fried crispy shallots.

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Bubur Asyura

During the first month of the Islamic calendar, Muharram, Muslims cook Bubur Ashura to commemorate this time of the year when people in a town in the middle east was suffering from famine one thousand four hundred years ago. Our Prophet went from house to house collecting whatever food people had in their homes, put everything in a large pot and cooked it all together, giving birth to Bubur Ashura. This porridge is primarily made of seeds and beans. I share with you my mother’s version, which I undoubtedly find delicious beyond imagination!!

Ingredients for bubur:

• ½ kg beef, cut into small pieces
• 1 cup rice
• 3 cups coconut milk
• 2 tbsp kerisik
• ½ cup peanuts, deep fried and skinned
• ½ cup chick peas, boiled till tender
• ½ cup green peas
• ½ cup corn, cooked
• ½ cup lentils
• ½ cup dhal
• 1 stick carrot, cut into large cubes
• 1 sweet potatoes, cut into cubes
• 8 cups water
• 4 tbsp curry powder
• 8 cloves
• 8 cardamom
• 2 cinnamon sticks
• 4 star anise
• 2 tsp salt
• 4 tbsp ghee

Blended:

• 20 bulbs shallots
• 10 cloves garlic
• 3 inches ginger

Garnishings:

• 2 eggs, made into paper thin omelettes
• 2 stalks spring onions, sliced thinly
• 2 stalks chinese parsley, sliced thinly
• 3 tbsp fried crispy shallots

Method:

1. Boil the rice and beef with water until the rice begins to swell and beef tender.
2. Add all the nuts,seeds,potatoes and carrot. Continue to boil.

3. In a separate pan, heat up the ghee. Put in the spices.

4. Pour in the blended ingredients.Then add the curry powder. Sautee until it is a little dry.

5. Pour everything from the pan into the pot of boiling rice and nuts.

6. When the porridge thickens, season with salt and pepper.

7. When serving, top the omelette, chinese parsley, spring onions and fried crispy shallots.


* You may omit the kerisik if you do not want a strong coconut flavour.
* Curry powder can be exchanged with Rempah Beriani to produce a gentler, milder flavour.
* If you prefer a vegetarian version, you can omit the beef.
* The type of beans & pulses that you decide to use may be varied according to taste & availability.

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Chicken Rice Porridge

There are times when I feel like I've had too much of everything. I just badly need something simple, healthy & wholesome.....and I almost always resort to boiling some rice porridge with the goodness of chicken bones and grated carrots. My favourite touch to the bubur is to sprinkle fresh green peppercorns from my garden. It gave a tangy, pungent, fresh peppery taste. Gorgeous!!

Ingredients:

• 1/2 cup of jasmine fragrant rice, washed & drained
• 6 cups of water
• 2 medium-sized chicken pieces, cut into tiny sizes
• 1 inch of ginger, julienne
• 4 cloves of garlic, sliced thinly
• 1 carrot, grated
• 1 tsp salt
• 1 tsp pepper
• 2 tsp sesame oil
• 1 stalk of spring onion, chopped
• 1 stalk chinese celery, chopped
• a handful of crispy fried shallots
• 3 stalks of fresh peppercorn

Method:

1. Put rice in water & begin boiling.
2. As the rice begins to soften, add the chicken pieces, ginger & garlic.
3.When the porridge begins to thicken, put in the grated carrots.
4. Add the salt & pepper.
5. After cooking for approximately 30 - 45 minutes, depending on the rice, fire, pot...etc, the porridge should have thickened considerably.
6. Switch off fire, drizzle with sesame oil & sprinkle with spring onion, chinese celery & crispy fried shallots.
7. If you have fresh peppercorns in your garden, sprinkle on the porridge. That's the icing on the cake for me :-)

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