Bubor Udang
Traditionally consumed at the end of a popiah party using leftover gravy to cook with porridge, the Bubor Udang is a dish with Chinese origins despite its Malay name. The Rice porridge is cooked with prawns and bean curd, garnished with fried garlic, making it a favourite amongst the Peranakans. This recipe is developed by Sylvia Tan, bestselling cookbook author & veteran in the local food scene using Kinmemai Japanese rice.
Number of servings: 6 to 8 people
INGREDIENTS
- 2 cups of Kinmemai Better Brown
- 10 cups of water and chicken or prawn stock (Dependent on individual preference)
- 2 cakes tau kwa (firm bean curd cake), cut into strips
- 300g small prawns, peeled
- 1 tablespoon soya bean paste (tau cheow)
- 1 teaspoon chopped garlic
- Pepper to taste
- 1 teaspoon light soya sauce
GARNISHES
- Fried chopped garlic, available bottled
- Fresh coriander leaves
- Chilli paste (optional)
INSTRUCTIONS
- Soak Kinmemai Better Brown rice in water for an hour and drain.
- Heat 2 tablespoon oil in a wok and fry tau kwa strips till golden. Drain on a kitchen paper and leave aside.
- In a large pot, soften chopped garlic and soya bean paste with 1 teaspoon of oil over a slow flame, and add in stock.
- Add drained rice to the large pot, along with 10 cups of water and bring to boil. Turn down fire to a simmer till the rice grains are soft enough for individual preference.
- Add the peeled prawns and tau kwa strips and bring back to a boil. Season with pepper and soya sauce.
- To serve, ladle out porridge into small bowls, garnishing with fried garlic and fresh coriander leaves. Chilli paste can be offered on the side.
