Manado Porridge Recipes

Manado Porridge Recipes - Manado is one of the cities that is famous for its culinary throughout Indonesia. One of the typical cuisines of Manado is Manado porridge. Manado porridge is similar to rice porridge in general, but Manado porridge has a mixture of healthy vegetables.

These vegetables include pumpkin, kale, corn, and the like. Manado porridge is also usually served with salted jambal fish and sambal rica-rica so that this dish is more intriguing with porridge fans to enjoy it. Manado Porridge is actually quite easy and practically made even using a rice cooker.

Manado Porridge uses ingredients that are easily available. Manado porridge is flexible to be served at various times so it can be served as breakfast or dinner.

Authentic Manado Porridge Recipe

Ingredients:

• 500 ml of water
• 500 ml of meat broth
• 150 gr rice, wash thoroughly
• 2 sticks of sweet corn, just take the corn seeds
• 150 grams of sweet potato, cut into small sizes
• 150 grams of pumpkin, cut into small sizes
• 1 tie the leaves of kale, roughly chopped
• 1 bunch of spinach leaves, roughly chopped
• 1 bunch of long beans, roughly chopped
• 15 pieces of basil, take the leaves
• 2 bay leaves
• 2 scallions, roughly chopped
• 1 lemongrass
• 2 tsp salt
• 1/2 tsp sugar
• 100 gr shredded cooked tuna
• salted crispy fish dry to taste
• Chilli rica sauce to taste

How to make:

1. Boil water and broth, add rice, crushed lemongrass, and bay leaves.
2. Wait for the rice to soften, then put in the seeds of sweet corn and sweet potatoes and the pumpkin that has been cut into small pieces, stir.
3. Cook until corn, sweet potato, and pumpkin soften and the rice has begun to become porridge.
4. Put the spinach leaves, kale leaves, long beans, and basil leaves, cook until the vegetables wither.
5. Enter salt and sugar, stir until evenly distributed and cooked porridge.
6. Serve Manado porridge with shredded tuna, dried salted jambal, and sambal rica-rica.

Super Good Manado Porridge

Serving: For 10 servings

Ingredients:

• 130 grams of rice (1 small glass)
• 2 pieces of sweet corn cut
• 1 cassava stick / cassava, about 300 grams (diced)
• 200 grams of yellow yam, diced (I don't use)
• 300 grams of pumpkin, steamed and pulverized with a fork
• 1 1/2 liters of water

Vegetable ingredients:

• 5 gedi leaves, fine chopped
• 1 piece of turmeric leaves, as thin as possible
• 2 scallions, finely chopped
• 1 small water spinach, take the young leaves and shoots, coarse chopped
• 1 small bundle of spinach, take the young leaves and shoots, coarse chopped
• 1 bowl of basil, from 5 small basil, just take the young leaves and shoots

Seasoning:

• 5 stalks of lemongrass, just take the white parts and spread
• 1 tablespoon of salt

Other options:

• 5 cloves of garlic, finely chopped
• 2 teaspoons of pepper powder
• 1 tablespoon of oil to sauté

Complementary:

• Chili shrimp paste 
• anchovy or salted fish, fried (I use anchovies)

How to make:

1. Prepare all the slurry ingredients, for pumpkin you can destroy the pumpkin like I did or 1/2 part of the pumpkin is destroyed and the rest cut into 2 x 2 cm squares.
2. Clockwise: basil leaves, gedi leaves smooth, and pulp ingredients before being cooked in a slow cooker
3. Prepare a slow cooker pan, add rice, cassava, corn, yellow yam (if used) to the pan. Add 1/2 portion of water. Enter lemongrass. Set the slow cooker in high position and cook until the rice turns into porridge and tender cassava. It takes about 3 hours.
4. Add the remaining water and salt, stirring slowly until smooth. Add turmeric leaves, gedi leaves, scallions and pumpkin, mix well. Add spinach and spinach, mix well. Cover the pan and cook until the vegetables are tender and cooked.
5. Prepare the pan, heat the oil. Saute the garlic and pepper until fragrant, stir and keep it from burning. Lift and pour the stirring with the oil into the porridge, stirring well.
6. Add basil, stir for a while, taste the taste. Add salt if it is less salty and serve it hot. Super yummy!

Other Recipe: Sambal Roa Recipe