Alsree's Porridge aka Bubur Arab : HALEEM

• 1cup of whole wheat
• 1/2cup of barley
• 1inch of ginger
• 5cloves of garlic
• 3tablespoons Arabic Mixed Spice
• 1tablespoon Asian Sweet Spice
• 1.3pounds of Lamb Cubes (can mix with Lamb Bones or Shank)
• 1/2pound Shallots

1. Soak wheat & barley separately overnight. Remember to rinse & change the water the next day before cooking.
2. Blend the ginger & garlic. Together with the Dry Spices, marinade lamb cubes & set aside prior to cooking.
3. Skinned shallots then slice thinly. Fry them in vegetable oil to be used for garnishing.

Putting it together

• 5pods of Cardamom
• 2pieces of Aniseed Flower
• 3pieces Cloves
• 2Cinnamon sticks
• 1can of Evaporated Milk
• 2liters of Water
• 3tablespoons Ghee or Clarified Butter
• Himalayan Rock Salt to taste

1. Heat Ghee in deep pot & once melted, fry the dry spices (cardamom, aniseed, cloves, cinnamon) till aroma arises.
2. Add in marinated meat and stir well till meat is coated over medium heat. Add in wheat and barley. Stir all ingredients till its mixed well.
3. Add in milk and stir. Then add in water and boil over high heat, remember to stir else wheat will stick to bottom of pot. Once boiling, add salt & reduce heat to low and simmer for an hour or so, stirring occasionally to ensure wheat does not stick to bottom of pot.
4. Add more water should consistency thickens and wheat hasn't fully cooked. Porridge is done once wheat has cracked open, add salt to taste.
5. Serve in individual bowls with fried shallots on top. Can also dish out porridge with some pickled vegetables or Rojak to mellow out richness of dish.
6.