Entree: Indonesia – Manado / North Sulawesi – Tinutuan (Hearty Manado rice-and-vegetable porridge made with corn, pumpkin, tuber, and leafy greens, served with savory toppings)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1 cup (200 g) long-grain or short-grain rice, rinsed
- 6 cups (1.4 L) water or light chicken stock
- 1 cup (160 g) corn kernels (fresh or frozen)
- 1 cup (200 g) pumpkin or kabocha squash, peeled and diced
- 1 cup (150 g) sweet potato, peeled and diced
- 4 cups (120 g) spinach or mixed leafy greens (kangkung/water spinach preferred)
- 1 small shallot, thinly sliced (about 1 oz / 30 g)
- 3 cloves garlic, minced
- 1 inch (2.5 cm) piece ginger, peeled and crushed
- 8 oz (225 g) firm tofu, drained and cut into 1/2-inch (1 cm) cubes
- 6 oz (170 g) shredded smoked skipjack tuna (cakalang) or other smoked fish
- 2 tbsp (30 ml) vegetable oil
- Salt to taste
- 1 tbsp (15 ml) fish sauce or to taste (optional)
- Fried shallots and chopped scallions for garnish
- Fresh lime wedges and sambal (chili paste) for serving

Instructions

1. In a large pot, heat 1 tbsp (15 ml) vegetable oil over medium heat. Add the shallot, garlic, and ginger and sauté until fragrant, about 2 minutes.
2. Add the rinsed rice and stir to coat with aromatics for 1 minute, then add the water or stock. Bring to a boil.
3. Reduce heat to low and add the diced pumpkin, sweet potato, and corn. Simmer gently, uncovered, stirring occasionally to prevent sticking, until the rice breaks down and the mixture reaches a porridge consistency, about 35–45 minutes. Add more water if needed to loosen.
4. While the porridge cooks, heat the remaining 1 tbsp (15 ml) oil in a small pan and fry the tofu cubes until golden on all sides; drain on paper towel.
5. When the porridge is thick and creamy, stir in the leafy greens and cook 2–3 minutes until wilted. Season with salt and fish sauce if using, then taste and adjust.
6. To serve, ladle the porridge into bowls and top with shredded smoked fish, fried tofu, fried shallots, chopped scallions, a squeeze of lime, and sambal on the side for heat.