📝 About This Recipe
Hailing from the coastal city of Manado in North Sulawesi, this vibrant rice porridge is a nutritional powerhouse bursting with color and flavor. Traditionally a vegetarian dish, this elevated 'Daging' version incorporates tender, slow-cooked beef ribs to add a rich, savory depth to the medley of pumpkin, corn, and leafy greens. It is a heartwarming, aromatic masterpiece that perfectly balances the sweetness of root vegetables with the spicy kick of authentic dabu-dabu sambal.
🥗 Ingredients
The Beef Broth Base
- 500 grams Beef ribs (cut into small bite-sized pieces)
- 2.5 liters Water (for boiling and porridge base)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Ginger (bruised)
- 2 teaspoons Salt (adjust to taste)
The Porridge
- 200 grams Jasmine rice (washed and drained)
- 300 grams Pumpkin or Butternut squash (peeled and cut into small cubes)
- 200 grams Sweet potato (peeled and cubed)
- 2 ears Sweet corn (kernels sliced off the cob)
The Greens and Aromatics
- 1 bunch Spinach or Amaranth leaves (washed and roughly chopped)
- 1 bunch Water spinach (Kangkung) (chopped)
- 1 handful Lemon basil (Kemangi) (fresh leaves only)
- 1 piece Turmeric leaf (finely shredded for authentic aroma)
Condiments and Garnish
- 100 grams Salted fish (Ikan Asin) (fried until crispy)
- 5 pieces Shallots (thinly sliced and fried (Bawang Goreng))
- 5-10 pieces Bird's eye chilies (for the dabu-dabu sambal)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, bring 2.5 liters of water to a boil. Add the beef ribs, lemongrass, and ginger. Skim off any foam that rises to the surface to ensure a clear, clean broth.
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2
Simmer the beef on medium-low heat for about 40 minutes or until the meat is tender. Once tender, remove the beef ribs and set them aside, leaving the broth in the pot.
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3
Add the washed rice to the simmering beef broth. Cook on medium heat, stirring occasionally to prevent the bottom from scorching, for about 15 minutes.
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4
Incorporate the cubed pumpkin and sweet potato into the pot. Continue to cook until the rice begins to break down into a thick porridge consistency and the vegetables are soft.
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5
Use a wooden spoon to slightly mash some of the pumpkin cubes against the side of the pot; this gives the Bubur Manado its signature beautiful yellow hue and creamy texture.
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6
Add the sweet corn kernels and the shredded turmeric leaf. Let it simmer for another 5-7 minutes.
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7
Return the cooked beef ribs to the pot. Season with salt and a pinch of white pepper if desired. Stir well to combine all flavors.
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8
Turn the heat to low and add the chopped spinach and water spinach. Stir for only 1-2 minutes until the greens are just wilted but still vibrant.
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9
Finally, fold in the fresh lemon basil (kemangi) leaves and immediately turn off the heat to preserve their delicate citrusy aroma.
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10
While the porridge rests, prepare the dabu-dabu by slicing chilies and shallots, mixing them with lime juice and a pinch of salt.
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11
Ladle the thick, colorful porridge into deep bowls, ensuring everyone gets a generous portion of beef ribs and vegetables.
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12
Top each bowl with crispy fried salted fish and a sprinkle of fried shallots for a crunch that contrasts the creamy porridge.
💡 Chef's Tips
For the best color, choose a pumpkin with deep orange flesh as it naturally dyes the rice. Don't overcook the green vegetables; add them at the very last second so they stay bright and nutritious. If the porridge becomes too thick, add a splash of hot water to reach your preferred consistency. To make the beef even more flavorful, you can quickly sear the ribs in a pan before boiling them. Always use fresh lemon basil (kemangi); dried basil is not a suitable substitute for this specific Indonesian flavor profile.
🍽️ Serving Suggestions
Serve hot with a side of extra-spicy Sambal Roa or Dabu-Dabu for an authentic Manado kick. Pair with 'Perkedel Jagung' (Indonesian corn fritters) for added texture and sweetness. A glass of iced lemongrass tea or fresh lime juice balances the richness of the beef broth perfectly. Serve in large ceramic bowls to keep the porridge warm throughout the meal. Add a few extra wedges of lime on the side for those who prefer a tangier finish.