Bubur pedas

Bubur pedas

Bubur pedas served with pisang goreng and a cup of coffee.
Alternative names Bubur Pedas Sambas, Bubur Pedas Sarawak
Course Dish
Place of origin Indonesia, Malaysia
Region or state Sambas, Sarawak[1]
Creator Malay[1]
Serving temperature Hot
Main ingredients For Bumbu: Garlic, ginger, shallots, onions, dried chilli, turmeric, lemon grass, galangal and grated coconut[2]
For Bubur: Carrots, potatoes, leafy greens, mushrooms, bean curd, bamboo shoots, turmeric leaves, long beans, dried shrimp and meat are added along with seasoning[2]
Cookbook: Bubur pedas  Media: Bubur pedas

Bubur pedas is a traditional porridge dish for the Malays both in Sambas and Sarawak.[1] In Sarawak, it is usually served during Ramadan after the Muslim ending their fast on the Iftar time.[3]


This type of porridge comes from the Malays on Sambas in West Kalimantan and later adapted as the food for the Sarawak Malays.[1]


  1. 1 2 3 4 Awang Azman Awang Pawi. "Sarawak Malay Material Culture and their Weltanschauung : Some Preliminary Research Themes and Findings" (PDF). Faculty of Liberal Arts, Prince of Songkla University. Retrieved 25 August 2013. 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
  2. 1 2 "Bubur pedas a Ramadan treat". The Borneo Post. 29 July 2013. Retrieved 25 August 2013.
  3. Vanes Devindran (18 August 2010). "Bubur pedas a must-have for buka puasa". The Star (Malaysia). Retrieved 25 August 2013.

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