Manado Porridge
(Bubur Manado - Tinotuan)

  • 250 gram long grain rice
  • 2 ears of corn, kernels stripped from the cobs
  • salt to taste
  • water
  • 5 long string beans
  • cup spinach leaves
  • cup kangkung leaves (water convolvulus)
  • 200 gram pumpkin, cut in 2 x 2 cm pieces of 1 cm thickness
  • 20 kemangi (Horappa basil) leaves
  • Boil the rice together with the corn kernels and the salt in enough water to cover rice to a depth of  6 cm
  • After the water comes to a boil, add the long beans, cut in 5 cm lengths.  Cook until the rice is half done; add the spinach leaves, the kangkung, the pumpkin, and the basil.  Simmer tightly covered, until rice is done.  Remove.
  • Serve with tomato sambal and fried salted fish.

Sambal Tomat

  • Mix finely sliced red chilies, bird's  eye chilies, shallots and tomatoes together.  Ass salt and stir until everything is well-blended.

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