Bubur pedas

Bubur pedas (Jawi: بوبور ڤدس) is a traditional porridge dish for the Malays both in Sambas, West Kalimantan (Indonesia)[2] and Sarawak (Malaysia).[3] It is usually served during Ramadan after the Muslim ending their fast on the iftar time.[5]

Bubur pedas
Bubur pedas served with pisang goreng and a cup of coffee served in Sambas, West Kalimantan, Indonesia.
TypePorridge
CourseMain course
Place of originIndonesia[1]
Region or stateSambas[2] and Sarawak[3]
Created byMalays
Serving temperatureHot
Main ingredientsFor bumbu: Garlic, ginger, shallots, onions, dried chilli, turmeric, lemon grass, galangal and grated coconut[4]
For bubur: Carrots, potatoes, leafy greens, mushrooms, bean curd, bamboo shoots, turmeric leaves, long beans, dried shrimp and meat are added along with seasoning[4]

Ingredients

Bubur pedas is made from finely ground sauteed rice and grated coconut. The stock is made either from tetelan (bony meat such as ribs) or chicken broth. Bumbu spices mixture include shallot, garlic, red chili pepper, bruised lemongrass, black pepper, galangal and salam leaf (Indonesian bayleaf). A number of vegetables, among others carrot, water spinach, fern leaf and kesum leaf, long beans, bean sprouts, bamboo shoots and diced sweet potato incorporated into the pot when the porridge is cooked. Fried shallots, anchovy and peanuts are added on top of the spicy porridge when served. Key lime juice, sweet soy sauce and sambal chili paste might be added as condiments.[6][7]

History

This type of porridge comes from the Malays on Sambas in West Kalimantan[8] and later adapted as the food for the Sarawak Malays.[2][3]

See also

References
  1. "Bubur Sambas Bubur Pedas Khas Kalimantan Yang Wajib Dicoba". pesona.travel (in Indonesian). Retrieved 2019-11-30.
  2. "Bubur Pedas Melayu Sambas Kalimantan Barat | Wisata Pontianak". rasalapar.com (in Indonesian). Retrieved 2018-06-25.
  3. Awang Azman Awang Pawi. "Sarawak Malay Material Culture and their Weltanschauung : Some Preliminary Research Themes and Findings" (PDF). Faculty of Liberal Arts, Prince of Songkla University. Retrieved 25 August 2013. In Sarawak, hot porridge or bubur pedas, that is the traditional food of the Malays is known to have been originated from Sambas and later it was adapted to be the food of the Sarawak Malays. The same can be said of the kek lapis Sarawak or the Sarawak ‘layered cake’. The form in which such food come into being indicated the socio cultural and economic evolvement during the traditional era which is nurtured until today
  4. "Bubur pedas a Ramadan treat". The Borneo Post. 29 July 2013. Retrieved 25 August 2013.
  5. Vanes Devindran (18 August 2010). "Bubur pedas a must-have for buka puasa". The Star (Malaysia). Retrieved 25 August 2013.
  6. "Resep bubur pedas sambas makanan khas kalimantan barat – Aktual Terpecaya". akcaya.com (in Indonesian). Retrieved 2018-06-25.
  7. "Bubur Pedas, Bubur Khas Warga Sambas". VOA Indonesia (in Indonesian). Retrieved 2018-06-25.
  8. Susan. "Bubur Pedas, Kuliner Andalan Melayu Sambas". www.kompasiana.com (in Indonesian). Retrieved 2018-06-25.


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