MOSQUE’S

Por­ridge made of ‘pu­cuk paku’ and ‘budu’ a hot favourite

New Straits Times - - News -

SIM BAK HENG KUALA TERENGGANU news@nst.com.my

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.

PIC BY GHAZALI KORI

Awang Dera­man pre­par­ing

‘bubur lambuk’ for dis­tri­bu­tion at the Sul­tan Zainal Abidin Mosque in Kuala Terengganu yes­ter­day.

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