Ingredients:
300g rice, washed
3L water
1 tsp salt
2 tsp Chicken Stock
100g pumpkin, peeled, diced
75g sweet potato, peeled, diced
75g young corn, cleaned, kernels removed
75g spinach, trimmed, washed
75g water spinach, trimmed, washed
4 sprigs of basil leaves, trimmed, washed
2 stalks of lemongrass, bruised
1 stalk of spring onion, finely sliced
2 turmeric leaves
Side dish:
150g salted fish (jambal), diced, fried until cooked and golden brown
How to make Tinutuan :
- In a pot, cook rice with water, salt, spring onion, lemongrass, turmeric leaves, and Chicken Stock. Stir constantly over medium heat until the rice is half cooked.
- Add sweet potatoes, pumpkin, and corn. Mix well and cook until the sweet potatoes are tender.
- Add spinach, water spinach, melinjo leaves, and basil leaves. Mix well. Cook until everything is cooked and the porridge thickens.
- Remove from heat and serve with salted fish.
Health Benefits :
This dish is a traditional food from Manado. Bubur Tinutuan is rich in nutrients because it consists of a variety of mixed vegetables such as spinach, water spinach, corn, and basil leaves. All the ingredients are boiled until thickened and have a bright yellow color.
In addition to the vegetables, the key to the healthiness of this dish also lies in the sautéed garlic, pepper, and basil, which have antioxidant properties. Moreover, these ingredients contribute to the natural savory flavor. The dish becomes even more delicious when served with salted fish and sambal.