Lunches for the week #27

The last week of August is here! With Hari Raya, school field trip, class photo sessions and more, its another case of time flying by. This week’s lunches featured a Bugis dish called Bubur Baraboq (Baraboq Porridge). Bugis is a major ethnic group from South Sulawesi, Indonesia. With the majority of the people being Muslims, their food features alot of fish and seafood. This porridge dish is favourite of MilkyBar. He has never been a fan of porridge (apart from oat porridge) until I made this one day from a recipe I found in a local magazine. Now he loves this! Chockful of chicken, prawns, vegetables such as pumpkin and spinach, and flavoured with garlic and coconut milk, it is a soothing and satisfying quick meal.

Mon: Fried egg noodles with vegetables, grilled honey chicken drumlettes, mixed nuts and grape cup

Tues: Golden couscous with raisns, baked spiced sweet potato, and strawberry cup

Wed: Salad Nicoise, cherry tomatoes, apple wedges with caramel sauce

Thurs: Bubur Baraboq, and grape cup

Fri: lunch-out


Stirfried egg noodles, grilled chicken drumlettes, mixed nuts, grape cup


Golden couscous, baked sweet potato, strawberry cup


Salad Nicoise, cherry tomatoes, apple wedges with caramel


Bubur Baraboq, grape cup

BUBUR BARABOQ (Adapted from Selerasa Manja magazine)

1/2 cup rice
1/2 cup chicken stock
50g chicken (diced)
50g prawns (shelled and deveined)
2 garlic cloves (minced)
1/2 carrot (finely diced)
1/2 cup frozen sweet corn (thawed)
50g pumpkin /potato (diced)
handful of spinach leaves (chopped)
4 tbsp thick coconut milk
Fried shallots and spring onions for garnish

Wash the rice and place into a heavy-bottomed pot. Pour in chicken stock and about 1 cup of water and bring to a simmer. Cook til thickened and grains break down into porridge-consistency.

Meanwhile, saute the garlic in a little oil til fragrant. Add in the chicken and prawns, cook til almost done. Add in the carrot and pumpkin/potato, saute for a few minutes. Add in the sweet corn and stir through. Remove from heat and set aside.

When porridge is ready, add in the cooked ingredients. Add more water, if needed. Add in the spinach and season with salt and pepper. Simmer til all the vegetables are cooked. Finally, stir in the coconut milk. Serve garnished with fried shallots and spring onions.


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