Kesum leaves (daun kesum) – leaves from 4 whole stalkes or 1 cup of leaves
Turmeric leave (daun kunyit) – 1, whole
Salt – to taste
Sugar (optional) – to taste
Heat the oil. Stir fry cinnamon, cardamom and star anise.
When they spice smell spreads, add in onion, garlic and ginger. Wait until the onion turns translucent.
Then, add spice powder and stir. Next, add chicken and stir.
Pour the rice and water to the stir frying mixture. Let the rice cook until soft.
While waiting for the rice to cook, cook the carrot separately. Boil the carrot in a separate pot until it is soft. By cooking the carrot separately, the carrot will retain its presentable orange colour.
Once the rice is soft and the porridge becomes thick, add in kesum leaves and turmeric leave. After that, add in cooked carrot. Add water if necessary.
Add salt and sugar to taste.
Bubur lambuk, the traditional spiced porridge is ready!