I loveee bubur lambuk (a Malaysian-specific rice porridge variation, most notably popular during Ramadhan). I love the sentimental feeling of having eaten it my whole life, and my father is a born-and-bred Kampung Baru resident, the birthplace of the most famous of all famous bubur lambuk.
Unfortunately, like most rice porridge, it is also mainly just carbs and not much else. Which is great once in a while, but not so great if it's part of a staple menu. Enter my bubur lambuk-inspired oats. Unlike white rice, oats make a great substitute because it's a great source of fiber, and helps reduce cholesterol and sugar levels. Perfect for breakfast, or any quick meal of the day, really.
I know what you're thinking - ewww! Savoury oats? Sounds gross.
No, it is not. I promise. Try making it once, and I can almost guarantee that you'll be making it again. And again. And again.
This recipe serves 2.
What You Need:
1 medium shallot, peeled. chopped
2 cloves garlic, peeled, chopped
1/2 of a large carrot, peeled, julienned into thin, short strips
1 handful dried anchovies
1 tsp soup mix (I prefer Adabi's spice soup powder)
7 tbsp. quick oats
2 cups water
Optional - Chopped spring onions, or fried garlic flakes for the topping
What You Do:
1. In a small pot, with 2 tbsp vegetable oil, sautee the chopped shallot and garlic, until softened.
2. Add the carrot and anchovies, and cook until the vegetable is soft and the anchovies are cooked through.
3. Add your oats, the soup mix, water, and stir everything together. Quick oats take only a minute to be ready, so by the time everything is bubbling, you're good to go. Adjust water amount to whether you like your porridge runnier or thicker.
4. Serve hot, and if you're feeling fancy, with a topping of chopped spring onions or fried garlic flakes.