|Place of origin||Indonesia|
|Region or state||Sambas and Sarawak|
|Main ingredients||For bumbu: Garlic, ginger, shallots, onions, dried chilli, turmeric, lemon grass, galangal and grated coconut |
For bubur: Carrots, potatoes, leafy greens, mushrooms, bean curd, bamboo shoots, turmeric leaves, long beans, dried shrimp and meat are added along with seasoning
Bubur pedas (Jawi: بوبور ڤدس) is a traditional porridge dish for the Malays both in Sambas, West Kalimantan (Indonesia) and Sarawak (Malaysia). It is usually served during Ramadan after the Muslim ending their fast on the iftar time.
Bubur pedas is made from finely ground sauteed rice and grated coconut. The stock is made either from tetelan (bony meat such as ribs) or chicken broth. Bumbu spices mixture include shallot, garlic, red chili pepper, bruised lemongrass, black pepper, galangal and salam leaf (Indonesian bayleaf). A number of vegetables, among others carrot, water spinach, fern leaf and kesum leaf, long beans, bean sprouts, bamboo shoots and diced sweet potato incorporated into the pot when the porridge is cooked. Fried shallots, anchovy and peanuts are added on top of the spicy porridge when served. Key lime juice, sweet soy sauce and sambal chili paste might be added as condiments.
This type of porridge comes from the Malays on Sambas in West Kalimantan and later adapted as the food for the Sarawak Malays.
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[permanent dead link]