Entree: Indonesia – Sulawesi – Bubur Manado (Hearty Manado rice porridge with mixed vegetables, corn, and fragrant herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1 cup (200 g) short-grain rice, rinsed
- 6 cups (1.4 L) water or light chicken/vegetable stock
- 1 cup (240 ml) coconut milk
- 1 cup (200 g) pumpkin or kabocha, diced
- 1 cup (160 g) fresh or frozen corn kernels
- 4 oz (115 g) kangkung (water spinach), chopped
- 4 oz (115 g) bayam (young spinach), chopped
- 6 shallots, thinly sliced (about 3 oz / 85 g)
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 1 tbsp (6 g) grated fresh turmeric
- 1 stalk lemongrass, bruised
- 6 oz (170 g) smoked skipjack tuna (cakalang fufu), shredded
- 2 tbsp (30 ml) vegetable oil
- 1–2 tsp (5–10 g) salt, to taste
- 1 tsp (5 g) sugar (optional)
- Juice of 1 lime (about 2 tbsp / 30 ml)
- Garnishes: 1/4 cup (30 g) fried shallots, 2 tbsp (30 g) sambal roa or sambal terasi, 2 hard-boiled eggs halved, sliced scallions to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the sliced shallots, minced garlic, grated ginger and turmeric, and the bruised lemongrass. Sauté until fragrant and the shallots are softened, about 3–4 minutes.
2. Add the rinsed rice and stir to coat with the aromatics for 1–2 minutes.
3. Pour in the water or stock, bring to a boil, then reduce to a gentle simmer. Cook, uncovered, stirring occasionally to prevent sticking, until the rice begins to break down and the mixture becomes creamy, about 25–35 minutes.
4. Add the diced pumpkin and corn kernels to the pot and continue to simmer until the pumpkin is tender and the porridge reaches your desired thickness, about 10–15 more minutes.
5. Stir in the coconut milk, shredded smoked tuna, chopped kangkung and bayam. Simmer just until the greens are wilted and everything is heated through, about 3–5 minutes. Remove and discard the lemongrass stalk.
6. Season with salt and sugar to taste, then stir in the lime juice. Adjust consistency with extra water or stock if you prefer a looser porridge.
7. Serve hot in bowls topped with fried shallots, a spoonful of sambal roa or sambal terasi, a halved boiled egg, and sliced scallions.