KEPALA BATAS: It takes RM750, four to five hours and one person stirring constantly to produce a single pot of bubur lambuk at Masjid Al-Imam As-Syafie here.
At this month-old mosque, the Ramadan porridge is not funded with a fixed budget but through donations.
“When contributions reached RM750, that covers one pot,” said bubur lambuk maker Azhar Samsudin, 72.
“Some give RM50 or RM100 each until it is enough. There are business owners who sponsor a full pot.”
Azhar cooks twice a week during Ramadan, on Saturdays and Sundays.
One pot yields about 300 to 320 servings. If the budget allows, they scale up to 500 or 600 servings.
Azhar, who has about 20 years’ experience, began cooking regularly in Bertam Putra in 2018 after moving there a year earlier.
He brought with him a traditional Malay recipe with a slight Javanese touch.
“We don’t fry anything. Everything is boiled,” he said.
Hot water goes into the pot first, followed by lemongrass, pandan leaves and beef bones.
For one pot, Azhar uses 12kg of rice and 6kg of coconut milk.
The rice goes in later and must be stirred without pause.
“When the rice goes in, someone has to keep stirring. One person handles one pot,” he said.
Cooking takes between four and five hours. The final additions come near the end: beef, dried prawns and salted radish. Herbs and fried shallots follow for aroma.
By late morning, the porridge is ready. Distribution begins shortly after.
Azhar said the response was encouraging, given that the mosque only opened its doors on Jan 9.
“If there is enough support and manpower, maybe someday we can cook every day during Ramadan. As long as I am healthy, I will continue,” he said.
The mosque’s chairman, Dr Azman Hussin, said this was the first Ramadan programme organised since its official opening.
Other activities throughout the month include terawih prayers and buka puasa gatherings.
The mosque can accommodate about 3,000 congregants at a time.
