Bubur Manado is popular breakfast food in the city of Manado, North Sulawesi. Loaded with tubers and vegetables.
Porridge or bubur in Indonesian language is one of the dishes that my mom would make whenever her children didn’t feel well. In fact, I believe this is almost the case for most Asian family. Some of my friends call rice porridge a “sick food”. Mind you not that it will make you sick, but you know, something that most Asian believe is easier to digest and hence easier on the body during not so prime time. But tell you what, mom also made it often for breakfast. So, I grew up with eating lots of rice porridge. My 3-year old boy loves porridge (anykind of porridge, rice or oats). This Manadonese porridge or called Tinutuan in Manado (located in bay of Manado in Sulawesi island) is definitely one of my favorites. Loaded with so many goodness in one pot. Meatless but will definitely fill up one’s tummy nicely. I added red lentils and sweet corn in the bubur Manado, which I think makes it tasted even better (complete with a protein now!)
Manado porridge (Bubur Manado-6 to 8 servings)
- 2 cups of short-grain rice
- 8 cups of chicken broth plus more as needed
- 1 cup diced cassava
- 1/2 cup red lentils
- 1 cup diced pumpkin
- 1/2 cup sweet corn kernel
- 1 small bunch of fresh basil leaves extra for garnishing
- Pinch of salt to taste
- Crispy fried shallots
- Sambal belacan
- Sambal hebi dried shrimp floss
- Pan-fried anchovies
Rinse the rice just briefly with clean water to get rid of any particles. Drain. Pour 6 cups of chicken broth into a large pot. Bring to a boil and then stir in the rice, cassava, pumpkin and lower the heat to let it gently simmer until the rice grains are soft and the tapioca roots are mushy. Stir in the red lentils and continue to cook until the lentils are soft.. Stir in the sweet corn kernel. If you think the porridge is too thick to your liking, add a bit more broth to loosen up a bit. When the porridge is creamy and starchy looking, have a taste and season with some salt to your taste and then stir in the basil leaves. Turn off the heat. Serve immediately or warm. It will thicken further as it sits longer, you can always add more broth or water to loosen up a bit. I served mine with dried shrimp floss as topping. YUM!
I love the addition of basil leaves in this porridge. Basil is not very commonly used in Indonesian dishes. Some, but definitely not as common as bay leaves and kaffir lime leaves, which appear A LOT in many dishes.
I’m a big sucker for cassava and pumpkin and so this bubur manado is definitely just spot on for me. You can definitely add sweet potato, yam…well, sky is your limit, or your pot is your limit maybe I should say that!