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Sunday 23 June 2024

Manado Porridge Recipe

Manado porridge, also known as "Tinutuan," is a traditional Indonesian dish originating from the city of Manado in North Sulawesi. This hearty and nutritious porridge is made with rice, various vegetables, and spices, making it a wholesome and comforting meal. Here is a detailed recipe for preparing Manado porridge.


200 grams of rice

1 liter of water

200 grams of sweet potato, peeled and diced

200 grams of pumpkin, peeled and diced

200 grams of corn kernels (fresh or canned)

100 grams of cassava, peeled and diced

150 grams of spinach leaves

150 grams of kangkung (water spinach)

1 bunch of basil leaves

2 stalks of lemongrass, bruised

4 kaffir lime leaves

4 cloves of garlic, finely chopped

2 shallots, finely chopped

2 tablespoons of vegetable oil

Salt to taste

1 teaspoon of ground turmeric

1 teaspoon of ground coriander


Fried shallots

Sliced green onions

Sliced red chilies

Lemon or lime wedges

Sambal (spicy chili paste)



Rinse the rice under cold water until the water runs clear. This helps to remove excess starch.

Peel and dice the sweet potato, pumpkin, and cassava into bite-sized pieces.

Cooking the Base:

In a large pot, bring the water to a boil. Add the rice and cook over medium heat until it begins to soften, stirring occasionally to prevent sticking.

Add the diced sweet potato, pumpkin, cassava, and corn kernels to the pot. Continue to cook until all the ingredients are tender.

Aromatics and Seasoning:

In a separate pan, heat the vegetable oil over medium heat. Add the chopped garlic and shallots, and sauté until fragrant and golden brown.

Add the ground turmeric and ground coriander to the pan and stir well to combine. Cook for an additional 1-2 minutes to release the spices' flavors.

Combining Ingredients:

Add the sautéed garlic, shallots, and spices to the pot with the rice and vegetables. Stir well to incorporate the flavors.

Add the bruised lemongrass stalks and kaffir lime leaves to the pot. Season with salt to taste.

Reduce the heat to low and simmer the porridge, stirring occasionally, until it reaches a thick and creamy consistency. This should take about 30-40 minutes.

Adding Greens:

Roughly chop the spinach leaves, kangkung, and basil leaves. Add them to the pot during the last 10 minutes of cooking. Stir well to wilt the greens and blend them into the porridge.

Final Adjustments:

Taste the porridge and adjust the seasoning as needed. Remove the lemongrass stalks and kaffir lime leaves before serving.


Ladle the Manado porridge into individual bowls.

Garnish with fried shallots, sliced green onions, and sliced red chilies for added flavor and texture.

Serve with lemon or lime wedges on the side for a touch of acidity.

Accompany the porridge with sambal for those who enjoy a spicy kick.


Manado porridge can be customized with additional vegetables such as carrots, green beans, or squash, depending on your preference and availability.

For a richer flavor, you can add coconut milk during the last stages of cooking.

This dish is often enjoyed as a breakfast meal but can be served at any time of the day.

Manado porridge is not only delicious but also packed with nutrients, making it an ideal dish for a healthy and satisfying meal. Enjoy this comforting porridge with family and friends, and experience a taste of traditional Indonesian cuisine.

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