Entree: Indonesia – Sulawesi – Tinutuan (Hearty Manado rice-and-vegetable porridge with pumpkin, sweet potato, corn, and greens served with savory condiments)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 cup (200 g) uncooked short-grain or medium-grain rice, rinsed
- 8 cups (1.9 L) water or light chicken/fish stock
- 1 cup (200 g) sweet potato, peeled and cut into 1/2-inch (1 cm) cubes
- 2 cups (300 g) pumpkin or butternut squash, peeled and cut into 1/2-inch (1 cm) cubes
- 1 cup (160 g) fresh or frozen corn kernels
- 2 tbsp (30 ml) neutral oil (vegetable or coconut)
- 3 shallots, thinly sliced, about 3 oz (85 g)
- 3 cloves garlic, minced, about 9 g
- 1 tbsp (15 g) fresh ginger, minced
- 1 stalk lemongrass, bruised and tied (use for aroma)
- 1 tsp (2 g) ground turmeric or 1 tbsp (6 g) fresh grated turmeric (optional, for color)
- 4 cups (120 g) kangkung (water spinach) or baby spinach, roughly chopped
- 1 tsp (5 g) salt, or to taste
- 1 tsp (4 g) sugar
- 2 tbsp (30 ml) lime juice, or to taste
- 8 oz (225 g) smoked skipjack (cakalang fufu) or other smoked fish, flaked
- 3 tbsp (45 g) sambal or chili paste, plus more to serve
- 1/4 cup (30 g) fried shallots, for garnish
- 2 scallions, thinly sliced, about 30 g
- 1 medium tomato, diced, about 1/2 cup (75 g)

Instructions

1. In a large pot, heat 2 tbsp oil over medium heat. Add the sliced shallots, minced garlic, and minced ginger and sauté until fragrant and softened, about 3 minutes. Add the bruised lemongrass and turmeric if using and cook for 1 minute.
2. Add the rinsed rice and 8 cups water or stock to the pot. Stir, bring to a boil, then reduce heat to a low simmer. Skim any foam from the surface.
3. After 10 minutes of simmering, add the diced sweet potato, pumpkin, and corn. Continue to simmer gently, stirring occasionally to prevent sticking, until the rice breaks down and the vegetables are very soft, about 25–30 more minutes. Mash some of the mixture against the pot sides with a spoon to create a creamy texture but leave some whole kernels and vegetable pieces.
4. Remove the lemongrass, stir in the chopped kangkung or spinach, and cook until wilted, about 2–3 minutes. Season with 1 tsp salt and 1 tsp sugar, adjusting to taste. Stir in 2 tbsp lime juice.
5. Warm or quickly pan-fry the smoked skipjack until slightly crisp and flake into pieces. If serving vegetarian, omit the smoked fish and offer sambal and fried tempeh as accompaniments.
6. Ladle the porridge into bowls and top each serving with flaked smoked fish, 1 tbsp sambal (or to taste), a sprinkle of fried shallots, sliced scallions, and diced tomato. Serve hot with additional lime wedges and sambal at the table.