Page 89 - FREN-C2021 PROCEEDINGS

needs to be simmered and once it is cooked, the ‘bubur merah’ is divided into two separate containers.
One part should be mixed with brown sugar and the other is combined with salt. Once all is
combined, the mixture of the brown sugar will be scooped into a bowl first and then take the white
portion and pour onto the first layer.
The unique combination creates the spiritual (white colour) and physical (red colour) of the dish and
relates to one’s well-being during life and the afterlife (Hanapi, 2017). It is a normal practice to prepare
and cook ‘bubur merah’ through communal work and distribute the dish as a token of appreciation
from the host to the guests. This ‘bahasa bubur’ (porridge language) creates an unspoken meaning but
being understood to maintain a harmonious setting among the community. Some of them are for the
youngsters to respect the elders, have faith in leaders, the importance of supporting a family and taking
care of the surrounding people. All of these good deeds should be practised at all times.

From another preparation aspect, red porridge can still be prepared traditionally. If for commercial
purposes, red porridge can be cultivated and produced on a small-scale industry or at a cottage industry
(Nurhayati, et. al. 2014). The yield of red porridge also does not change over time, as does the way it
is served. In addition to the above, cooking utensils used such as spoons, pots or pans, ladles, sieve and
grater are also easy to find because they are used in everyday cooking. Before red porridge can be
distributed to the surrounding neighbours, it only requires a simple packing which is usually a
disposable food container being used.

Figure 1. Author’s photo collection

Figure 2. Author’s photo collection

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