Bubur Ayam
Makan Tengah Hari • Malaysia
How to Make Bubur Ayam with Soy Sauce (Traditional & Healthy Version)
Bubur Ayam with Soy Sauce is a beloved Malaysian comfort food, often enjoyed as a hearty lunch or soothing breakfast. This vegetarian version pays homage to the rich multicultural cuisine found throughout Malaysia, blending Chinese-inspired rice porridge with savory local flavors. The dish features silky smooth bubur (rice porridge) topped with umami-rich soy sauce, sautéed mushrooms, crispy fried shallots (bawang goreng), and fresh herbs like daun sup and spring onions. It’s a nourishing, easily digestible meal that’s light yet satisfying. Bubur Ayam is especially popular in urban centers such as Kuala Lumpur and Penang, often found at hawker stalls and family tables alike. While traditionally made with chicken, this vegetarian adaptation uses mushrooms and fresh local aromatics like pandan leaves and lemongrass, reflecting Malaysia’s creative approach to healthy, plant-based meals. The addition of soy sauce adds depth and complements the creamy texture of the bubur. This dish is not only delicious but also simple to make, making it a perfect choice for those seeking authentic Malaysian flavors with a health-conscious twist.
Bahan-bahan(untuk 1 medium bowl per serving)
- 1/2 cup White rice (beras)
- 4 cups Water (for porridge)
- 1 leaf Pandan leaf (daun pandan, knotted)
- 1 stalk Lemongrass (serai, bruised)
- 1/2 cup Shiitake mushrooms (sliced, or local cendawan)
- 2 tbsp Light soy sauce (kicap cair)
- 2 stalks Spring onions (daun bawang, chopped)
- 2 tbsp Celery leaves (daun sup, chopped)
- 2 Shallots (bawang merah, thinly sliced for frying)
- 2 tsp Cooking oil (for frying shallots)
- 1/4 tsp White pepper (for seasoning)
- to taste Salt
Arahan
- 1
Rinse the rice thoroughly under running water. Combine rice, water, pandan leaf, and lemongrass in a pot. Bring to a boil, then reduce to simmer.
5 minutes
Stir occasionally to prevent sticking and ensure a creamy texture.
- 2
Simmer the rice for 15–20 minutes until grains are soft and porridge is creamy. Remove pandan and lemongrass.
20 minutes
You can add more water for a thinner porridge as preferred.
- 3
While the porridge cooks, heat 2 tsp oil in a pan. Fry sliced shallots until crispy and golden. Set aside on paper towels.
5 minutes
Use medium heat to avoid burning the shallots.
- 4
In the same pan, sauté sliced mushrooms until tender. Add a dash of salt and white pepper.
3 minutes
Sauté until the mushrooms release their aroma for maximum flavor.
Kenapa hidangan ini sihat
By using minimal oil and replacing chicken with mushrooms, this recipe reduces saturated fat and calories. The inclusion of fresh herbs and local spices boosts flavor without excess sodium, making it a heart-friendly and digestion-supporting meal. It’s ideal for those seeking a lighter, plant-based lunch that keeps you satisfied and energized throughout the day.
This vegetarian Bubur Ayam with Soy Sauce is low in fat and provides a good balance of complex carbohydrates from rice and dietary fiber from mushrooms and herbs. Mushrooms supply B vitamins, selenium, and antioxidants, while fresh aromatics like pandan, lemongrass, and celery leaves add micronutrients and support digestion. This dish is naturally gluten-free and low in cholesterol, making it suitable for most healthy diets.
Petua
- 💡Tip 1: Soak rice for 30 minutes beforehand for an even silkier porridge.
- 💡Tip 2: Use homemade vegetable stock instead of water for deeper flavor.
- 💡Tip 3: Prepare crispy shallots in advance and store in an airtight jar for convenience.
Penyimpanan & hidangan
Store leftover bubur in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water to restore creamy consistency. Add fresh toppings just before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 335.0 kcal |
