Bubbor Paddas｜West Kalimantan
Part 30/38 in a series exploring one dish from each province of Indonesia.
This is more often given the standard Indonesian name bubur pedas (‘spicy porridge’), and is a Melayu dish particularly associated with the Sambas ethnic group. Strangely enough it’s not really spicy at all; the name instead more accurately means ‘spiced porridge’. This recipe has beef, but I don’t see any reason you couldn’t make this same recipe but without any meat if you’d like to make this vegetarian.
Adapted from here.
☒ UNTESTED
Ingredients
Main stuff
- 250 g rice
- 100 g grated coconut
- 2 Indonesian bay leaves (different to bay)
- 2 lemongrass, pounded
- 2 cm galangal, pounded
- 2 L water
- 150 g beef, diced
- 100 g carrot, 1 cm dice
- 100 g sweet potato, 1cm dice
- 100 g green beans, finely chopped
- 1 bunch spinach
- 1 bunch fiddlehead greens
- 50 g Vietnamese coriander (different to coriander)
Spices to blend
- 3 Indonesian onions (1 shallot)
- 1 clove of garlic
- 1 cayenne chilli
- 2¼ tsp salt
- ¼ tsp ground white pepper
To serve
- 100 g peanuts
- 50 g baby anchovies
- Sambal
- Kecap manis
- Crispy fried onions
- Lime wedge
Prep
Blend up the blended bits.
Dry fry the rice - with the bay leaves, lemongrass, and galangal - until golden. Grind the rice coarsely.
Dry fry the coconut until brown. Grind finely.
Fry the baby anchovies and peanuts until __ __ .
Cooking
Boil the meat “until cooked and soft” (__ minutes).
Add the blended spices and cook until the liquid has reduced to 1.5 L.
Add the sweet potato, carrot, and green beans. Cook for 10 minutes.
Add the rice and coconut. Cook for __ minutes, stirring continuously to stop it burning to the pan.
Add the spinach, fiddleheads, and Vietnamese coriander. Cook for 5 minutes.
Serve sprinkled with the peanuts and baby anchovies, with a lime wedge on the side for squeezing, and sambal and kecap manis as condiments.