Bubur Manado (Manadonese Porridge)

In Indonesia, we have two kinds of porridge dishes; sweet and savoury. Sweet kinds are usually eaten for dessert (clikc here and here for examples) and savoury kinds are usually eaten for meal or in between meal snack. This one is the example from the savoury kinds. But I didn’t make the complete one with all the she-bang. I made just with what I had in hand but nevertheless I shared the full recipe in case you are inspired to make a complete dish 😀

Bubur Menado

For 3-4 persons

– 250 gr rice, wash and drained
– Water
– 2 tsp salt
– 1 corn on the cob, cut the kernel off the cob (I didn’t use this)
– 50 gr young melinjo leaves (I dindn’t use this)
– 50 gr spinach
– 50 gr water spinach (morning glory)
– 100 gr sweet potato (I didn’t use this)
– 200 gr pumpkin (I didn’t use this)
– 5-6 pcs long bean, cut into 2 cm short
– 25 gr hairy basil

– Sambal dabu dabu
– Fried salty fish (I used fried small salty fish)

For sambal dabu dabu
– 6 bird’s eye chili
– 4 red chili
– 3 shallots
– 1 tomato
– 1 tbs lemon juice
– 2 tsp salt

– Sliced all the ingredients and mix throughly.

– Put rice in a deep pan. Pour water over the rice until 3-5 cm above the surface. Cook in low fire while stirring now and then.
– After turning into porridge but not yet too thick add pumpkin, sweet potato, corn kernel and salt.
– Add salt, add long beans, melinjo leaves, spinach, water spinach and hairy basil.
– Serve with condiment.

Source: Book of Masakan Indonesia by Yasa Boga

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