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Bubor Udang Recipe



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


  • 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


  • Fried chopped garlic, available bottled
  • Fresh coriander leaves
  • Chilli paste (optional)


  1. Soak Kinmemai Better Brown rice in water for an hour and drain.
  2. Heat 2 tablespoon oil in a wok and fry tau kwa strips till golden. Drain on a kitchen paper and leave aside.
  3. In a large pot, soften chopped garlic and soya bean paste with 1 teaspoon of oil over a slow flame, and add in stock.
  4. 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.
  5. Add the peeled prawns and tau kwa strips and bring back to a boil. Season with pepper and soya sauce.
  6. To serve, ladle out porridge into small bowls, garnishing with fried garlic and fresh coriander leaves. Chilli paste can be offered on the side.
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