|Alternative names||Bubur Pedas Sambas, Bubur Pedas Sarawak|
|Place of origin||Indonesia, Malaysia|
|Region or state||Sambas, Sarawak|
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
|Cookbook: Bubur pedas Media: Bubur pedas|
- 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
- "Bubur pedas a Ramadan treat". The Borneo Post. 29 July 2013. Retrieved 25 August 2013.
- Vanes Devindran (18 August 2010). "Bubur pedas a must-have for buka puasa". The Star (Malaysia). Retrieved 25 August 2013.