📝 About This Recipe
Hailing from the North Sulawesi capital of Manado, Tinutuan is a soul-warming, nutrient-dense rice porridge celebrated for its vibrant yellow hue and abundance of fresh garden vegetables. Unlike typical savory porridges, this version is uniquely thickened with mashed pumpkin and sweet potato, creating a creamy, naturally sweet base that balances perfectly with salty accents. It is a true 'superfood' bowl that captures the tropical essence and communal spirit of Indonesian coastal living.
🥗 Ingredients
The Porridge Base
- 200 grams Jasmine Rice (washed and drained)
- 1.5 liters Water (use chicken stock for extra richness if desired)
- 300 grams Kabocha Squash or Pumpkin (peeled and cut into 2cm cubes)
- 200 grams Sweet Potato (peeled and cut into 2cm cubes)
- 2 ears Sweet Corn (kernels sliced off the cob)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 2 teaspoons Salt (adjust to taste)
The Garden Greens
- 1 bunch Water Spinach (Kangkung) (roughly chopped)
- 1 bunch Spinach or Amaranth Leaves (picked leaves)
- 1 cup Lemon Basil (Kemangi) (fresh leaves for aromatic finish)
Meat and Savory Accompaniments
- 100 grams Salted Fish (Ikan Asin) (deep-fried until crispy)
- 150 grams Beef Jerky or Fried Beef Strips (thinly sliced and crispy fried)
- 100 grams Cakalang (Skipjack Tuna) flakes (smoked and shredded)
Sambal Roa (Spicy Condiment)
- 10 pieces Red Bird's Eye Chilies (finely ground)
- 5 pieces Shallots (minced)
- 2 tablespoons Smoked Fish Powder (traditional for Roa flavor)
- 3 tablespoons Vegetable Oil (for sautéing)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the washed rice, water (or stock), and bruised lemongrass. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to medium-low. Add the cubed pumpkin and sweet potato. Simmer gently, stirring occasionally to prevent the rice from sticking to the bottom.
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3
Continue cooking for about 20-25 minutes until the rice grains break down and the pumpkin/sweet potato become very soft.
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4
Use a wooden spoon to lightly mash some of the pumpkin and sweet potato pieces against the side of the pot. This will release their starch and color, turning the porridge a beautiful golden yellow.
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5
Add the fresh corn kernels and salt. Cook for another 5-7 minutes until the corn is tender and the porridge has reached a thick, creamy consistency.
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6
While the porridge simmers, prepare the Sambal Roa: Sauté shallots and chilies in oil until fragrant, stir in the smoked fish powder, season with a pinch of salt/sugar, and set aside.
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7
Prepare the meat: Fry your salted fish and beef strips until very crispy and golden brown. Drain on paper towels.
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8
Back to the pot: Stir in the water spinach (kangkung) and spinach leaves. These cook very quickly; stir for just 1-2 minutes until wilted but still vibrant green.
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9
Turn off the heat and fold in the fresh lemon basil (kemangi) leaves. The residual heat will release their citrusy aroma without making them bitter.
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10
Taste the porridge and adjust salt if necessary. Remove the lemongrass stalks before serving.
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11
Ladle the hot porridge into deep bowls, ensuring everyone gets a generous mix of vegetables.
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12
Top each bowl with the crispy salted fish, fried beef, and a dollop of Sambal Roa for a spicy kick.
💡 Chef's Tips
For the most authentic texture, ensure the pumpkin is fully soft enough to melt into the rice; this provides the signature 'creaminess' without dairy. If the porridge becomes too thick, add a splash of hot water to loosen it to your preferred consistency. Don't skip the Kemangi (lemon basil); it provides a specific aromatic profile that defines Manado cuisine. If you cannot find Sambal Roa, a standard Sambal Terasi (shrimp paste chili) is a suitable substitute. Always add the green leafy vegetables at the very end to keep them from overcooking and turning gray.
🍽️ Serving Suggestions
Serve hot with a side of crispy fried tofu or tempeh for added texture. Pair with a glass of iced lime juice or 'Es Jeruk' to cut through the richness of the porridge. Include extra lime wedges on the side for those who enjoy a zesty, bright finish. Serve with 'Perkedel Jagung' (Indonesian corn fritters) for the ultimate Manado breakfast experience. Add a handful of fried shallots on top for an extra layer of savory crunch.