Porridge made of ‘pucuk paku’ and ‘budu’ a hot favourite
SIM BAK HENG KUALA TERENGGANU firstname.lastname@example.org
EVERY afternoon during the month of Ramadan, people queue outside Sultan Zainal Abidin Mosque, popularly known as the White Mosque, to get free bubur lambuk, made using a traditional recipe.
The porridge is so tasty that 1,500 canisters of the porridge will be distributed within 30 minutes.
Awang Deraman, 56, the master chef behind the bubur lambuk project, said the taste of the porridge was different as he used his own recipe, which included ingredients such as budu (fermented fish sauce) and brown sugar for extra aroma.
“My bubur lambuk is darker than others. To maintain its taste and aroma, I do not compromise on the ingredients.
“For vegetables, I only use those sourced from the jungles, such as pucuk paku, for enhanced flavour. I also use sardine for extra flavour and nutrition,” he said.
The month-long bubur lambuk giveaway is the mosque’s community project every Ramadan to foster closer rapport with the community.
It is an initiative by the Sultan Zainal Abidin Mosque Foundation.
A total of 20 kitchen helpers and chefs led by Awang are involved in the project. Seven woks are used to cook the porridge from 6.30am daily. Distribution starts at 3pm.
The mosque’s chief clerk, Mohd Naziam Mohd Shariff, said the budget for the monthlong bubur lambuk project was about RM100,000, including labour cost.
He said sometimes, it was difficult to get ingredients, such as pucuk paku, during Ramadan.
“As a result, we have to pay more for the vegetable.
“We never thought of using other vegetables as substitutes, as we want to retain the original taste,” he said.
Awang Deraman preparing
‘bubur lambuk’ for distribution at the Sultan Zainal Abidin Mosque in Kuala Terengganu yesterday.