#208: Bubur Pedas Sarawak ( Spicy Sarawak's broth) : recipe #143

Yesterday during lunch time, while I was eating my "bata" and SLY was eating her "bata" we were discussing about food that we usually cook during weekends. For me weekends means cooking something that usually take hours to prepare. This morning before My hubby and I went for our outdoor exercise at Shahbandar, we dropped by my parents house and was given 4 packets of "Bumbu Bubur Pedas" , authentic from Kuching , Sarawak. After My exercise I went to the Pasar Borong to buy the fresh ingredients to make this:

Ingredients:
1 bowl of sliced carrots, long beans, young corn and dried banana flower( soak in water& stalk removed)


1 bowl of lemiding ( local fern) , boiled bamboo shoots, cubed potatoes, dried black fungus (soak in water)


1 bowl of sliced and boiled Foo chuk ( bean curd sticks), 1 bowl of santan ( add more if you want ) and sliced tenderloin meat


$1 worth pucuk manis & 2 packets of Bumbu Bubur Pedas with water added

blended ingredients: shallots, garlic, shrimp paste, fresh chilies and dried Prawns
veggies seasonings: green chilies, red chilies, lemon grass, turmeric leaves -sliced

others: salt, chicken stock powder, white pepper powder, oil and more water

Steps:
heat oil in a large pot ( 1 used my 5 litre pot)
add blended ingredients and lemon grass, fry till fragrant.
add in meat
followed by the "hard veggies"
Add the bumbu, pour in 2 bowl of water, simmer
add the coconut milk and seasonings
add the rest of the ingredients one by one, making sure the softest veggies to be added the last
simmer, adjust seasoning and dish up.....

Now the reveal...........
Super yummy bowl of veggies (makes about 30 bowls)