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Ingredients
- Serves 3 people
125 g of rice (washed)
1500 ml of water
1 stalk lemongrass (crushed)
1/2 tsp salt
70 g sweet potato (cut into 2 cm cubes)
50 g of sweet corn (shelled)
50 g of spinach leaves
70 g kale leaves
toppings:
2 piece of fried salted fish (about 15 gram)
sambal dabu-dabu style (it’s a raw chili paste from manado, sambal belacan works as well)
basil leaves
Recipe Courtesy of
Yuda Bustara
Yuda Bustara
Bubur Manado
I don’t think I’ve had porridge as nutritious as Manadonese style porridge. Also known as Bubur Manado or Tinutuan, this Indonesian congee is filled with fiber - with its nutritious mix of rice, sweet potato, sweet corn, spinach and kale. To enjoy it the way the locals do, pair it with salted fish and sambal for a traditionally wholesome breakfast.
- Easy
- 20 min
- 40 min
- 15 min
- 2 steps
- 11 Ingredients
- Easy
- 2 steps
- 11 Ingredients
- 20 min
- 40 min
- 15 min
Directions
-
Cook rice
- Bring the water to a boil, add rice, lemongrass and salt. Cook with low heat for about 30 min
-
Add vegetables
- When the rice is half cooked, add the sweet potato, then cook until the rice is crushed and the water shrinks and thickens
- Add all the vegetables and cook until they are boiling
| If you are using rice cooker, put everything except soft vegetables and topping in the rice cooker and cook in Porridge mode. Once it turns to porridge, add the rest of the ingredients and serve.
| You can also use cooked rice instead of raw rice, it will turn to porridge for half the time
Plate and Serve!
Serve or garnish with the toppings you like
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Ingredients
- Serves 3 people
-
125 g of rice (washed)
-
1500 ml of water
-
1 stalk lemongrass (crushed)
-
1/2 tsp salt
-
70 g sweet potato (cut into 2 cm cubes)
-
50 g of sweet corn (shelled)
-
50 g of spinach leaves
-
70 g kale leaves
-
toppings:
2 piece of fried salted fish (about 15 gram)
-
sambal dabu-dabu style (it’s a raw chili paste from manado, sambal belacan works as well)
-
basil leaves
Nutrition
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