Bubur pedas

Bubur pedas, meaning spicy porridge, is a traditional rice porridge of the Malay communities of Sambas in West Kalimantan, Indonesia, and of Sarawak in Malaysia. It is usually served during Ramadan, when it is eaten at iftar to break the daily fast. The base is finely ground, sauteed rice cooked with grated coconut in a stock made from bony meat such as ribs, or from chicken broth. The spice paste includes shallot, garlic, red chili pepper, bruised lemongrass, black pepper, galangal and salam leaf, and a mix of vegetables goes into the pot, among them carrot, water spinach, fern leaf, kesum leaf, long beans, bean sprouts, bamboo shoots and diced sweet potato. The porridge is topped with fried shallots, anchovy and peanuts, and diners may add key lime juice, sweet soy sauce or sambal chili paste at the table. It is understood to have come from the Malays of Sambas and was later adopted by the Sarawak Malays.