Bubur lada

Bubur lada
Bubur lada
	Bubur lada disuguhkeun bareng jeung goréng cau jeung sacangkir kopi.
Ngaran alternatif	Bubur Lada Sambas, Bubur Lada Sarawak
Bagéan	Suguhkeuneun
Tempat asal	Indonésia, Malaysia
Wewengkon atawa nagara	Sambas, Sarawak
Nu nyiptakeun	Malayu
Suhu pidangan	Panas
Bahan utama	Samara: Bawang bodas, jahé, bawang beureum, bawang, cabé garing, konéng, séréh, laja jeung parud kalapa ; Bubur: Wortol, kentang, sayuran héjo, supa, kacang dadih, iwung, daun konéng, kacang panjang, hurang garing jeung daging nu disamaraan
	Cookbook:Bubur lada Bubur lada

Bubur lada nyaéta susuguh bubur tradisional ti Urang Malayu boh di Sambas boh di Sarawak. Ari di Sarawak, biasana mah disuguhkeun mangsa bulan Romadhon sanggeus umat Muslim mungkasan puasa dina waktu buka.^[2]

Sajarah[édit | édit sumber]

Ieu jinis bubur téh asalna ti urang Melayu Sambas di Kalimantan Kulon tuluy diadaptasi minangka kadaharan pikeun urang Malayu Sarawak.

Di Kalimantan Kulon, bubur lada biasana dijieun tina bubur sangu dicampur lauk teri saeutik, kacang, bawang daun, jeung samara lianna. Deuih teu kaliwat jeung saos kécapna pikeun nambahan ngeunah rasana. Ilaharna ditambahan ogé peresan jeruk limo. Di Sambas, ieu kadaharan mangrupa kadaharan rahayat. Di Pontianak mah biasana dijualna maké gorobag.

Rujukan[édit | édit sumber]

↑ ^a ^b Awang Azman Awang Pawi. "Sarawak Malay Material Culture and their Weltanschauung : Some Preliminary Research Themes and Findings" (PDF). Faculty of Liberal Arts, Prince of Songkla University. Diakses tanggal 25 August 2013. In Sarawak, hot porridge or bubur pedas, that is the traditional food of the Malays is known to have been originated from Sambas and later it was adapted to be the food of the Sarawak Malays. The same can be said of the kek lapis Sarawak or the Sarawak ‘layered cake’. The form in which such food come into being indicated the socio cultural and economic evolvement during the traditional era which is nurtured until today ^{[tumbu nonaktif]}
↑ ^a ^b Vanes Devindran (18 August 2010). "Bubur pedas a must-have for buka puasa". The Star (Malaysia). Diakses tanggal 25 August 2013. Archived 3 Januari 2020 di Wayback Machine

[hot_porridge-1] Awang Azman Awang Pawi. "Sarawak Malay Material Culture and their Weltanschauung : Some Preliminary Research Themes and Findings" (PDF). Faculty of Liberal Arts, Prince of Songkla University. Diakses tanggal 25 August 2013. In Sarawak, hot porridge or bubur pedas, that is the traditional food of the Malays is known to have been originated from Sambas and later it was adapted to be the food of the Sarawak Malays. The same can be said of the kek lapis Sarawak or the Sarawak ‘layered cake’. The form in which such food come into being indicated the socio cultural and economic evolvement during the traditional era which is nurtured until today ^{[tumbu nonaktif]}

[ingredients-2] Vanes Devindran (18 August 2010). "Bubur pedas a must-have for buka puasa". The Star (Malaysia). Diakses tanggal 25 August 2013. Archived 3 Januari 2020 di Wayback Machine

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