Yesterday my friend bought me this Bubur Kodop or wild mushroom porridge. It taste really good. This mushroom is called Schizophyllum commune, a species of fungus in the genus Schizophyllum. These wild mushrooms usually grew on fallen rubber trees. It is commonly known as Kulat Kukur in Malay language or Kodop in Kadazan language.
Kodop which means ‘modop' in Kadazandusun language, means sleep in English. In hot and dry weather these mushrooms will shrink as if they are sleeping. In humid and wet condition, it will expand to its original size.
My mum used to cook these mushrooms with Kinoring (dried salted fish) and Sardine in tomato sauce. However, my favorite is to mix it with porridge. Here's a simple Kodop porridge recipe my mom used to cook.
Traditional Lesung (mortar and pestle)
Ingredients
- One (1) cup of rice
- One small bowl of Kodop - soaked with water
- Lesung (mortar and pestle)
- Ginger
- Salt
- Seasoning
- 4-6 cups of water
- 1/2 cup of Coconut milk (optional)
Method
- Mixed rice and Kodop, placed them in the Lesung and gently crush and grind them until it mixed evenly.
- Then put them in a pot together with water and ginger.
- Bring to boil for 10 minutes
- Put salt, Coconut milk and seasoning accordingly.
- Cooked on small heat for about 30 minutes and occasionally stir it.
This porridge is best to eat with fried onion and small slices of century egg (preserved duck egg).