Bubur Lambuk-Stuffed Butternut Squash With Mama Lam’s Satay Glaze
Servings
4
Cook Time
45 minutes
"This recipe features my take on bubur lambuk, a Malaysian rice porridge traditionally served at mosques during iftar (the breaking of the Ramadan fast). It’s a super comforting, nutritious and filling dish laced with tons of super flavorful spices. Although traditionally served in the spring, when paired with butternut squash and Mama Lam’s savory satay, it’s a savory delight guaranteed to keep you warm all through the fall and winter. The best squash to use here is an “hourglass” shaped one, where the top half and the bottom half are roughly the same size. Don’t be intimidated by the long ingredient list or the length of the instructions! The majority of the ingredients are spices, and the recipe requires no fancy techniques :)"
Author:Kayla Simone Fowler
Ingredients
1 medium butternut squash
¼ cup Mama Lam’s Satay Paste
½ cup shaoxing wine or dry sherry, divided (omit if unavailable, but highly recommended)
1 ¾ cup chicken stock, divided
About 2 tbsp olive oil, coconut oil or vegetable oil
½ large onion, diced
3-5 cloves garlic, minced
About 3 inches fresh ginger, washed (peeling not necessary), minced
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3 Tbsp Burlap & Barrel Purple Shallot Slices
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2 tsp Burlap & Barrel Five Spice
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2 tsp Burlap & Barrel Wild Mountain Cumin
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2 tsp Burlap & Barrel Jimmy Nardello Sweet Pepper Flakes
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2 tsp Burlap & Barrel Silk Chili Flakes
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1 ½ tsp Burlap & Barrel Drumstick Lemongrass
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1 ½ tsp Burlap & Barrel New Harvest or Reforestation Turmeric
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1 tsp Burlap & Barrel ground Cloud Forest Cardamom
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1 tsp Burlap & Barrel ground Red River Coriander
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Pinch of salt
½ lb ground beef or meat of your choice (optional for vegetarians!)
¼ cup fish sauce
2-3 generous handfuls Chinese broccoli, yu choi, bok choy or leafy greens of choice
¾ cup long grain rice (preferably jasmine), briefly rinsed
5 oz unsweetened full-fat coconut milk (about ⅓ of a can)
1 tbsp coconut cream (optional)
Small handful of fresh cilantro, chopped
10-15 fresh mint leaves, chiffonaded or chopped
2-3 scallions, sliced
Small handful of peanuts, chopped (optional)
For the glaze:
For the bubur lambuk:
For garnish:
Directions
Preheat your oven to 425. Place the whole squash in the oven for about 5 minutes to soften slightly (this makes it easier to cut). Remove squash with a kitchen towel or oven mitt; when cool enough to touch, use a sharp chef’s knife to carefully halve the squash lengthwise. If you can’t cut through the stem, don’t worry — just cut all the way through the squash and then use your hands to pry apart the stem side. Scoop out all the seeds and the stringy flesh; discard. If the seed cavity seems a bit small, you can use a spoon to carve a bit more flesh out and enlarge it.
Using a sharp paring knife or your chef’s knife, carefully score the flesh of each upper half, making a crosshatch pattern. This will allow the glaze to penetrate deeper into the squash. Place both squash halves on a parchment or foil-lined sheet pan flesh-side up and set aside.
Make the glaze: heat a medium saucepan over medium heat and add the satay. Allow it to sizzle and bloom for a minute until it smells fragrant and starts releasing its oils. Add ¼ cup shaoxing or sherry to deglaze; allow it to reduce by about half. Add ¼ cup of chicken stock and whisk vigorously. Let simmer until thickened, whisking frequently, about 2-3 minutes. Remove from heat.
Pour the glaze onto the squash, dividing equally between the two halves, and use a silicone brush (or your bare hands- just make sure it’s cool enough to touch!) to spread it evenly over the flesh and the cavity. Roast in the oven for about 40 minutes, or until thickest part of the flesh is fork-tender and the glaze is crisped and caramelized.
While your squash roasts, cook your rice; in a small saucepan (or your rice cooker), place your rice and the remaining 1 ½ cups of stock. If using a saucepan, turn up the heat to medium until the liquid is boiling. Turn down the heat to low and cover.
Meanwhile, place all your spices (excluding onion, garlic, ginger and Purple Shallot Slices) into a small bowl and mix to combine. Heat a medium saucepan over medium heat and add your oil. When it’s hot enough (test by flicking a few drops of water into the oil; if it sizzles, it’s ready), add your onion and a pinch of salt. Let cook for about 30 seconds, then add the garlic and ginger. Stir, then after a few moments add the Purple Shallot slices. Stir for another 30-45 seconds, then add your spice mixture and stir vigorously to combine. Allow your aromatics to cook and bloom for a few minutes until nicely browned and fragrant; if it seems like it’s drying out, add a little more oil.
Add your meat and use a mashing motion to break it up; mix well into the aromatics and let brown, approximately 2 minutes. Deglaze with the remaining ¼ cup shaoxing or dry sherry, let reduce by half. When the meat is fully cooked, turn off the heat. Add the fish sauce and the leafy greens; stir and let the greens wilt in the residual heat.
When rice is done, stir in the coconut milk and optional coconut cream (the cream provides a thicker consistency). It will be somewhat liquidy and porridge-like. Empty all the rice into the meat mixture; stir well to fully combine. Taste; it should be relatively salty, but if it needs a bit more, add a pinch.
When squash is done, remove from the oven. Spoon a generous amount of your bubur lambuk into the cavity, allowing it to spill onto the flesh. Garnish and serve; to make four servings, cut each squash lengthwise down the middle so you end up with four long quarters (it will be more than enough, trust me!). Enjoy :)
Recipe Note
Kayla Simone Fowler is an Astoria-based chef and food writer serving NYC and the Hamptons. Originally hailing from Northern California, the birthplace of the farm-to-table movement, her style marries deeply seasonal ingredients with traditional cuisines and techniques from around the globe. She also writes about food at the intersection of culture, politics and a life well lived in her blog/newsletter at dinewell.substack.com. Check her out on Instagram at @ksfchef, and visit her website at www.kaylasimonefowler.com.
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