Bubur Lamak (Padang)
Bubur with rendang and tempeh
Bahan bubur:
Ingredients:
200g rice
1000ml water
400ml thick coconut milk (kental)
2 tsp salt
2 salam leaves
Cara membuat:
Preparation:
Heat the water with the rice and salam in a pan and bring to a boil. Then add the salt and coconut milk and cook until a thick paste forms. Set aside.
Bahan rendang manis:
Ingredients:
400 g beef
600 ml coconut milk
2 salam leaves
2 cm lengkuas/galangal
3 asam (coconut) leaves
3 tablespoons oil
Haluskan:
Bumbu:
6 shallots
6 cloves garlic
1/2 teaspoon ketumbar (coconut)
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1/2 teaspoon salt
Cara membuat:
Preparation:
Cut the beef into 1/2 cm thick slices. Pound or grind the bumbu ingredients into a paste.
Heat the oil in a pan and sautรฉ the bumbu for 6 minutes. Then add the salam, lengkuas, and beef and cook until the beef changes color. Then add the asam (coconut) and coconut milk and cook, stirring, until the beef is cooked through and the sauce has thickened.
Bahan kering tempe dan teri:
Ingredients:
500g tempe
100g anchovies
3 red chili peppers, pitted
100g palm sugar
2 salam leaves
1 serai/sereh/lemongrass
2 asam jawa
Oil
Haluskan:
bumbu:
7 cloves garlic
6 red chili peppers
2 tbsp ebi, soaked
2 cm jahe
1/2 tsp salt
Cara membuat:
Preparation:
Cut the tempe into 1x1x4cm cubes. Finely chop the chili peppers. Pound or grind the ingredients for the bumbu into a paste.
Heat plenty of oil in a pan and fry the tempe and anchovies until crispy. Set aside. Heat 3 tbsp oil in a pan and fry the bumbu for 5 minutes. Then add the lomboks, palm sugar, serai, asam, salam, and a little water and cook until the sugar has melted and begins to bubble. Then add the tempeh and anchovies and mix well.
Penyajian:
Serve:
Serve the bubur with the rendang and tempeh.