Resep Tinutuan, bubur khas Manado. Tinutuan or bubur manado, a Manadonese or Minahasan rice-based porridge with various kinds of vegetables. Common carbohidrate for making tinutuan is corn, cassava or yuca, pumpkin, potato, sweet potato, but some ‘ people also love to add carrot, taro root, beet root and many more. While the common green leafy vegetables for tinutuan is amaranth that usually missed known as spinach, melinjo leaves (Gnetum gnemon), kangkoong or water spinach, cassava leaves, daun gedi (Hibiscus Manihot L) and daun leliem (Clerodendrum minahassae L). Those plenty of vegetables were packed with fragrance herbs called daun kemangi or lemon basil leaves. Etimology of the word tinutuan is still uncear, but some of my Minahasan descent friends told me that tinutuan refers as combo or mixed all together meals. Tinutuan porridge is well known as one of the Manado city iconic signature dish.
Authentic tinutuan or bubur Manado contain daun gedi (Hibiscus Manihot L) or locally known as sayur yondok in Minahasan language. This plants well known as edible hibiscus in most western country, lagikuway in Philliphine, and po fai in Thailand. Daun gedi or edible hibiscus leaves may look like a cassava leaves, but daun gedi got narrower in the base of the leaves, but it’s broader and resembles as an arrow in the end. What makes this common looks leaves special is simply because daun gedi got pectin polysaccharides, which is a natural gelling agent that could thickening the vegetables porridge broth, just like what commoly found on lady fingers or okra. i was lucky enought found daun gedi plants planted in a side yard of a tiny authentic Menadonese restaurant nearby Hermina Hospital Jatinegara with a tiny signboard “Rumah Makan Masakan Manado”. This authentic Menadonese or Minahasan restaurant served Ikan Woku Belanga (Manadonese Spicy Fish Curry Soup), Garo Bunga Pepaya (Papaya Blossom with Smoked Skipjack Tuna Fish) and many more, beside they got rica-rica rw (pronounced erwe) or spicy stewed dog meat, yup you didn’t miss readed it, dog meat is a part of Minahasan ethnic cuisine.
Tinutuan or Bubur Manado is usually served as a morning supper, with additional side and condiments such as ikan asin goreng (deep fried salted fish), sambal terasi (fermented shrimp chilli sauce), and bawang goreng (deep fried red shallots). Beside, in Manado they used to served tinutuan with Sambal Dabu-Dabu (Manadonese Raw Chilli Salsa), shredded ikan cakalang fufu (smoked skipjack tuna), and sambal roa (smoked garfish sambal). But i guess the must have condiment for tinutuan is deep fried salted fish and Sambal Dabu-Dabu.
I’m using short grain brown rice that i’m soaked 30 minutes prior to cooking for making this tinutuan or bubur manado,. Contrary to the commonly tinutuan with pale yellowish green color, i love to brighter my porridge with reddish color by adding peruvian purple sweet potato and also purple sticky sweet corn. Sticky sweet corn itself didn’t had intens sweet flavour like commonly yellow sweet corn, but it’s pretty glutinous. Both brown rice and sticky sweet corn needed more time to cook compare to all of the ingredients, that’s why those ingredients must be boiled first and then follow with other root vegetables and yellow sweet corn. Five minutes before the porridge is done, throw away all the green leaves and turn off the heat and let the remaining heat cook the leaves. Since i love to taste every single ingredients, i used to cut my ingredients into a chucky bits.
Tinutuan or Bubur Manado is a very healthy vegetarian porridge, just look at the enermous ammount of vegetables for serving about 4 portion of Bubur Manado in the photograph above. You can apply the recipe at your home for sure, you can made it in your slow cooker or your rice cooker. Just put the root ingredients into the rice cooker on the night before, mixed the green vegetabes firstly in the morning and then served it as a healty and tasty breakfast, does it sounds pretty easy??? but if you insist to cooked it above the stove like me, you must carefully stir it constantly to prevent the rice singking in the bottom of the pan and got burned. Heavy bottom non-sticky sauce pan would be the best options for making rice porridge.
Resep Tinutuan Bubur Manado (Menadonese Vegetables Rice Porridge Recipe) :
Ingredients:
- 1 cup of rice (i’m using short grain brown rice, soaked 30 minutes prior to cooking, drained)
- 1 cup yellow sweet corn (Jagung Manis)
- 1 cup purple sticky sweet corn (Jagung Ungu)
- 1 cup diced purple sweet potatoes (Ubi Ungu)
- 1 cup diced cassava or yuca root (Singkong)
- 1 cup diced sweet potato (Ubi Kuning)
-
1 cup diced pumpkin (Labu Kuning)
- 1 cup diced carrot (Wortel)
- 1 cup roughly chopped daun gedi (you can replace this with okra or okra leaves)
-
2 cup roughly chopped amaranth or spinach leaves (Daun Bayam)
- 1 cup roughly chopped kangkoong or water spinach leaves (Daun Kangkung)
- 1/2 cup roughly chopped cassava leaves (Daun Singkong)
-
1/2 cup roughly chopped melinjo leaves (Daun Melinjo)
- 1/2 cup roughly chopped sweet potato leaves (Daun Ubi Rambat)
-
1/2 cup lemon basil leaves (Daun Kemangi)
-
3 liters water or Roasted Bone Stock Recipe
-
2 bay leaves (Daun Salam)
- 1/2 tsp Homemade Garam Masala (Bumbu Kari)
- Salt and pepper to taste
Cara membuat Bubur Manado atau Tinutuan (Instruction):
- Put the water or Roasted Bone Stock, rice and purple sticky corn and bay leaves into a heavy bottom sauce pan, bring it to boil
- Once it boil, simmer and cover the pan with lid for about 10-15 minutes
- Add the sweet corn, cassava, sweet potato, pumpkin and carrot. bring it to boil and lower the heat into simmer, gently and constatly stir the porridge with wooden spatula to prevent the ingredients singking in the bottom of the pan and burned out
- Season the bubur manado with salt and pepper and continue to stir it
- Once the rice and all the ingredients is tender enought, put all the greens leafy vegetables, bring the porridge to boil again
- Turn off the heat and let the remaining heat cooked the vegetables
- Serve it warm with ikan asin and Sambal Dabu-Dabu
Astagaaa aku baru bangun dan liat postingan ini rasanya gmana gt ya;))
Oh mine! All these bright colors and beautiful ingredients! Just makes me happy looking at it. I like using short grain brown rice too 🙂 ela
You’ve out done yourself Dedy! This dish both looks and sounds delightful!
Different looking porridge. Looks tasty!
Amazing as usual and it looks like a very healthy dish with all of the vegetables and beautiful colors. Is the salted fish something that you can buy already prepared or do you have a technique or recipe you use? Beautiful photos too!
i actually used to brought the raw salted fish, i soaked it in warm water for about 10 seconds before tapped and deep fried it!
How do you come up with such wonderful and colorful recipes??? its looks great!
Well, we Indonesian consist of varieties of ethnics and tradition, thus represent it’s own region local food…..
I love rice porridge and this one love the bright colors and flavors in yours! Sounds incredible!
I love learning how culinary traditions develop and how food defines a region. Great post and gorgeous photos.
What a colourful rice porridge! I’m used to seeing white ones with a tiny bit of colour from the topping but this is beautifully technicolour Dedy! 😀
That looks good on that dried salted fish
Hello, thats one colourful bowl of porridge!, just one look at it would probably wake me up.
Love all of those colorful vegetables in this rice dish. I always love coming to your site to find so many fun recipes to try and delicious too. Great post!
nyussss
hanyaaaaa ngilerrrrr kalo mampir blog ini..ayo masak di batu payung lombok trus makan bersama deh haha
Mau sih mas, tp ke lombok berat di ongkos, hehehe
What a gorgeous dish…packed full of wonderful veggies. Hope you’re having a great weekend!
sering denger menegnai bubur Manado ini..tapi kok ya belum sempat nyicip sampai sekarang. Kelihatannya enak banget…
Bener banget mbak, gak bakalan nyesel nyobain tinutuan……
will be a nice idea to have the leaves in Manados restaurant. This recipe is also in my project. The stock could be anything? Or is it the best ya Mas?
Yupp, i guess if you want the authentic tinutuan, gedi leaves is must have ingredients!
Btw, you can use water instead of stock, but you can use the cubed bouillion stock like Maggi or Knorr that dissolved in water during the cooking.
What a lovely alternative dinner, pretty amazing & wonderful too! I love it, Dedy! Yummm! 🙂
A very different and delicious porridge!
looks great and new to me
Sambel dabu2 sama ikan asin nya bikin ngiler, btw ada juga yaa jagung ungu ??? sumpah gw baru tau tuch 🙂
You sure know how to kick in the spicy flavors which I love.
Wow tinutuannya pake beras merah ya, warnanya jadi cantik 🙂
Ngak mbak, pake beras coklat, hehehe
warna kemerahannya dari jagung ungu sama ubi ungu….
duh, jadi laper baca blog-mu..berbahaya untuk program pelangsingan badan… 😀 😀 Makasih ya info resep ini…
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