00:04Long associated with tradition and elder volunteers, the bubur lambuk tradition at Masjid Jamek Kampung Baru is now drawing a
00:13younger generation into its fold.
00:18A growing number of Gen Z volunteers have stepped forward, eager to learn the art of preparing this beloved Ramadan
00:25staple.
00:2566-year-old Chief Cook Adham Abdul Manan, a veteran with 20 years of experience, welcomed the change.
00:55Yelah, orang lama lah, tapi sekarang ni dah saya cuba tarikkan yang lepas SPM, yang tak bekerja, yang bekerja sementara
01:07sebab dia orang nak cuba.
01:12Sebenarnya benda ni, siapa-siapa yang minat tu boleh je buat, tak ada masalah.
01:16Tapi tinggal lagi dia kena minat lah sebab masak jalan jumlah yang quantiti yang banyak adalah satu orang kata tanggungjawat
01:26yang berat tu.
01:27Among the volunteers is 62-year-old Mohamad Razie Abdul Aziz,
01:32who said seeing Gen Z getting involved gives him hope that the tradition will continue.
01:37Cita-cita dia supaya anak-anak muda sekarang yang mana yang berminat untuk beri dalam bidang masyarakat bubuk-buk-buk
01:46ni kalau boleh tengok-tengok lah datang kan
01:50supaya akan datang boleh disambung oleh masyarakat lain ke apa kan.
01:56Jadi jemaah lain ke kan supaya bubuk ni berterusan hingga ke akhir lah ya.
02:01Jadi diorang dah tahu dah cara-cara dia memasak, diorang dah ada tugasan masing-masing.
02:06Jadi diorang faham tentang bubuk-buk ni macam mana sebenarnya itu masak kan
02:12supaya diorang minat akan datang, dia boleh menyambung lah, generasi akan datang.
02:17Chief Cook Adham admits the work is demanding, especially standing over hot stoves for up to three hours.
02:24The team begins preparation soon after subuh prayers, with volunteers working while fasting.
02:30Adham said that once they get used to it, the work becomes manageable.
02:34Their efforts are rewarding.
02:37Around 4,000 packets of bubur lambuk are distributed daily throughout Ramadan,
02:43a practice that has been synonymous with the mosque for over a century.
02:48Adham usually begins by preparing key ingredients like meat, coconut milk, dried shrimp, onions and ginger before the cooking starts.
02:57Once the porridge is ready, the team packs it and distributes it to the public after Asar prayers.
03:06The fragrant aroma of the freshly cooked bubur lambuk and its rich spiced flavour continue to draw the community together,
03:14keeping the mosque's Ramadan tradition alive for generations to come.
03:27The
03:27You
Comments