Tinutuan is an Indonesian rice porridge that originated in North Sulawesi in the city of Manado. The most common vegetables used in Tinutuan include spinach, pumpkin, cassava, and corn, but other vegetables can be used as well.
Tinutuan is served in a bowl due to its liquid consistency, with salted fish and a spoonful of sambal on top. It is commonly served for breakfast, on special occasions, meat is sometimes added to the dish.
Bubur Manado / Tinutuan (in English & Indonesian language) is one of the most well-liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious.
1 bunch water spinach
1 bunch spinach
1 can sweet corn
250 grams cassava
500 grams pumpkin
2 sticks lemongrass
2 leaves turmeric
1 bunch Basil
100 grams rice
1 tsp Salt
2 liters water
6 pieces fried Tofu
1 tsp fried garlic
2 tablespoon fried red onions
2 finely cut green onions
6 pieces fried salted fish
Hot chili sauce
- Wash the soaked rice two or three times until your get clear water, set it aside to drain.
- Pour 1.5-liter cold water in a large saucepan. Add lemongrass & ginger and bring to boil.
- When the water boils, add the rice into the saucepan & cook until the rice is tender.
- While boiling the rice, prepare all the sliced vegetables.
- Add the fresh sweet corn and salt. Continue to cook for about 10 mins. Stir occasionally.
- If you use canned sweet corn add it at the end, to prevent it from overcooking because canned corn is already pre-cooked.
- Add the cassava & pumpkin. Continue to simmer over medium heat until all ingredients are tender (takes about 20 mins).
- Add the canned corn (if used) & water spinach. Cook briefly until just wilted.
- Adjust the seasoning, add salt if necessary & remove from heat.
- Serve with Sambal and garnish with fried salted fish.