Resep Tinutuan Bubur Manado (Menadonese Vegetables Rice Porridge)

resep tinutuan bubur manado vegetable rice porridge

Tinutuan Bubur Manado (Menadonese Vegetables Rice Porridge)

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.

resep bubur manado tinutuan masakan menado sulawesi utara

Bubur Manado or Tinutuan: The healtiest Morning Supper Porridge

daun gedi resep bubur menado tinutuan

Daun Gedi or Sayur Yondok, Natural Thickening Agent for Authentic Tinutuan or Bubur Manad0

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 bubur manado resep bubur sayuran

Complete Set of Tinutuan or Bubur Manado with Sambal Dabu-Dabu and Deep Fried Salted Fish

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.

sambal dabu dabu ikan asin bubur manado

Sambal Dabu-Dabu with Ikan Asin, Duo Killer Companion for Menadonese Rice Porridge

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.

resep tinutuan bubur menado

Tinutuan Ingredients: Healthy Vegetarian Vegetables Rice Porridge

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.

porridge vegetable congee indonesian recipe tinutuan bubur manado

Resep Tinutuan or Bubur Manado, Vegetarian Vegetables Rice Porridge Recipe

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)
  • 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
resep cara membuat bubur manado tinutuan

Resep Cara Membuat Bubur Manado: Rebus Beras and Semua Bahan

  • 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
resep tinutuan bubur manado sayuran

Resep Cara Membuat Bubur Manado: Masukkan Sayuran!

  • Turn off the heat and let the remaining heat cooked the vegetables
  • Serve it warm with ikan asin and Sambal Dabu-Dabu

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Jeonbokjuk: Korean ABALONE Porridge ala Dentist Chef

abalone porridge recipe korea rice porridge  abalone

Jeonbokjuk: Korean abalone porridge recipe

Jeonbokjuk or jun bokjuk is literary a ‘juk’ or rice porridge with abalone. Authentic version use whole abalone, the muscle and the internal organ of the abalone. This abalone porridge usually served for the patient  that suffreing from illness, elderly, pregnant and especially thr nearly giving birth mom. Instead using the freshor canned abalone that i can’t acess nearby, i using the dried abalone because rice porridge is need a slowcooking method. The dried abalone is stewing in a hot boiling rice until it turns into a soft and smooth rice porridge. When using a dried abalone, you have to prepare or rehydrate the dried abalone first. You can read how to prepare or rehydrate dried abalone from mf previous post Braised Abalone in Superior Stock and Oyster Sauce.

rice porridge with slice abalone recipe dried abalone porridge

Korean abalone porridge : sliced abalone, chicken, pigeon egg and crispy rice cracker

Korean aballone porridge or dried abalone congee is a earty korean rice-based recipe. This rice porridge taste really good is simply because the dried abalone trusted to preserved and concentrate the flavour. Dried  abalone must be rehydrate with soaking in water first, then simmered for hours to break down the protein. Perfect cooked dried abalone should have a consistency when you touch a tip of your nose, but i prefer to gently touch my pointing /index fingertip with my thumb fingertip, then gently with another hand  fingertip, feel the consistency of fleshy area between your thumb and the base of the your palm.

Jeonbokjuk recipe abalone rice porridge korean recipe

Recipe Jeonbokjuk Korean Abalone Porridge with Dried Abalone

Rice congee with abalone recipe considered a delicacy in  Southeast Asia, and East Asia (especially in China, Japan, and Korea). In chinese descent culinary, abalone is one of luxury items that served at least once a year for celebrate wealth during Chinese New Year. Fancy and special celebration like wedding are common occation for abalone dish.

sliced abalone rice porridge recipe korean Jeonbokjuk

Recipe Abalone Porridge: just diggin your spoon into it and slurpp your abalone porridge goodness !

Making abalone porridge is so easy, all the effort is waiting. The slow cooking made the abalone savoury and umami flavour released. The flavour of the dried abalone is superior than the fresh abalone, but the texture is not as crisp as the fresh abalone. I had the fresh abalone before in Jakarta, it cost me around 8 US$  for a tiny lil bowl of rice porridge and 3 thinly sliced abalone. Preety damn expensive for me, but i think it’s worth because the sliced abalone (i guess it’s from fresh) is tender and crisp, like a chicken gizzard. But unfortunately the aromas and the flavour pf the rice porridge is not as good as my jeonbokjuk/ korean rice porridge with sliced abalone

resep abalone bubur abalone korea

For a photo session, i “washed” the sliced abalone with chicken broth !
I guess every restaurand do that too..

Korean Abalone Porridge Jeonbokjuk Recipe:

INGREDIENTS:

  • 100 gr prepared/rehydrated dried abalone (you can make this from 70-80 gr dried abalone), slice thinly
  • 150 gr rice, soaked 30 minutes and drained
  • 1/2 deboned kampong/malay chicken breast (similiar with free range chicken)
  • 6 cloves  garlic, bruised, finely chopped
  • 3 cloves shallot, finely chopped
  • 3 cm red ginger, bruised
  • 2 tbsp olive oil
  • 2 tsp sesame oil
  • 1 tbsp oyster sauce
  • 1 tbsp, maekgoli/ cloudy korean rice wine (Bataknese descent used to called this tuak in Indonesia)
  • 1 tbsp ganjang/ korean soy sauce( this is very fragrant ingredient, can be substitude with kikkoman)
  • 8 cups chicken/ fish stock
  • salt and pepper to taste

INSTRUCTION :

  • Heat up the oil in the wokpan until sizzling hot, quick saute the garlic, shallot and the ginger until slightly browned
  • Add the  prepared dried abalone and chicken breast , continue saute for about 2 minutes
  • Add the rice and continue saute another 3 minutes
  • Add the oyster sauce, rice wine, soy sauce and season with salt and pepper
  • Pour the chicken stock into the pan, bring  to boil
  • Simmer and continue stirring to prevent the rice sendiment sticking in the bottom of the pan
  • If you like , pour the raw egg just before it serve and cover the pan
  • Serve with the garnish

Garnish for serving:

  • pigeon egg (chicken or quail egg can be the substitude)
  • chopped bird’s eye chillies
  • chopped garlic chieves
  • peyek, indonesian rice fluor cracker with salted anchovies
  • crispy seaweed (couldn’t find this lately)

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