A flavourful journey of faith and community
The much-awaited Ramadhan has finally come, and just like Muslims from all over the world, Bruneians are welcoming this holy month with gratitude and feeling blessed to be able to perform their fasting obligations again.
Among the religious faith and practices that people are looking forward to are both the sahur and sungkai parts, and this obviously focuses on the food to be prepared for the family, especially for breaking the fast.
Over the years, homemade food has remained the preferred choice in most households.
However, in the past couple of years, the trend has shifted towards buying food from Ramadhan stalls or online food sellers, especially for households with working family members and no helping hand at home to prepare meals.
Since it is the season, let’s explore some of the popular foods that are favoured by most Bruneians. Perhaps this will give you, the readers, some ideas for your breaking of fast meals, or introduce you to something you’ve never tried before.
In this segment, let’s delve into the popular bubur lambuk, which originated from Malaysia but has also become a hit in Brunei, including for me.
ALMS-GIVING TRADITION
Bubur lambuk is a hearty, nutritious, and delicious variation of the traditional Malaysian (and Singaporean, too) porridge dish made with tender pieces of beef, aromatic spices, and coconut milk.
It is a Ramadhan staple, as proteins are essential for replenishing energy and nourishing one’s body after fasting.
There have also been individuals and associations who have chosen bubur lambuk as the food item to be given away as alms during the fasting month, as giving out food is a very common practice and is highly encouraged by the religion during Ramadhan.
CHEF’S INSIGHTS
Chef Suhaimie – popularly known as Chef Mie – has vast knowledge in the food industry and carries over 20 years of culinary experience working in Brunei.
He said bubur lambuk has become a symbol of unity and solidarity for Muslims in the region, especially during Ramadhan.
“This is because the preparation of the porridge is done together at mosques before breaking the fast.
“It is interesting how a simple meal can strengthen ties among individuals in a society,” said the chef.
He added that during his years of working at food establishments before starting his own food business, he also handled the production of bulk orders of bubur lambuk.
Most of these orders, he said, were typically made during Ramadhan, as organisations and individuals would distribute the porridge as alms for breaking the fast.
Chef Mie, who is also a vendor at the Gerai Ramadhan at Hassanal Bolkiah National Stadium parking area, highlighted the significance of preparing bubur lambuk in line with the objectives of Ramadhan.
He emphasised that Ramadhan, filled with blessings, teaches us the importance of gratitude and empathy for the underprivileged.
He believes that the preparation of bubur lambuk holds various meanings and perspectives, making it deserving of being appointed as an official food for Ramadhan.
Being Malaysian himself, he urged Kuala Lumpur residents or Bruneians planning to visit not to overlook the bubur lambuk served at Kampong Baru’s James Mosque.
He highlighted the experience of waiting in the long queues, which might be tiring, but the payoff comes with a bowl of delicious bubur lambuk that makes it all worthwhile.
RECIPE EXPLORATION
Inspired by his insights into the making of bubur lambuk, I asked for more details. Generously, he shared that the main ingredients typically include aromatics and spices like onion, garlic, ginger, cinnamon, cumin, and dried shrimp.
The preparation process, he explained, is quite straightforward, resembling that of any regular
porridge.
However, he emphasised that the quantity of ingredients used plays a crucial role in determining the final flavour profile.
I’m curious to see if my ingredient proportions will capture the authentic taste of bubur lambuk, if not precisely, then at least closely. – Lyna Mohammad
