BUBUR MANADO AKA Indonesian MANDONESE PORRIDGE.
A very unusual porridge made of pumpkin, sweet potato, sweet corn,rice and greens like spinach, water spinach, and lemon basil. Normally served with a spicy Sambal and some salted fried fish. Very simple to make and healthy to eat. This is a very warm wholesome porridge, vegetarian friendly, oilfree. A bowl of this had on a cold rainy day really comforts. This porridge originated in the Sulawesi regions of Indonesia. Where the MANDONESE people use different types of greens in this.
Do try this recipe
Wash and soak 150 gms of rice.( or use 200 gms cooked, leftover rice)
- 200 gms sweet potato.. Cubed
- 200 gms pumpkin.. Cubed
- 1 sweetcorn ..scrap the kernels, about 200gms.
- 1 lemongrass.. Only the bottom white part.. Bashed.
- 2 fresh bay leaves.. Daun salam.
- 1 cup spinach leaves only.. roughly chopped
- 1 cup water spinach.. Leaves only. Roughly chopped
- 1/2 cup loosely packed lemon basil..or Thai basil, Tender leaves only.
- 1 tsp sugar
- Salt to taste.
- 1/2 tsp msg. .
To serve.. Dried salted fish.. Fried ( I have not used, as am not fond of it.) Here I used a surmai( king fish) steak.
Salt and a little turmeric rubbed on the fish. PAN fried and flaked.
Fried onions Lime Boiled chilli sambal( boil 4 fresh red chillies along with 2 cloves garlic. Blend with little water, add salt, sugar and lime to taste)
Take a deep saucepan, add 1.5 liters of water.
When water comes to a boiled add the soaked rice.
- Let cook for 5 minutes.
- Now add the pumpkin, sweet potato and corn kernels.
- Cover and cook further till everything is very tender.
- Stir in between.
- Season with salt, sugar, msg.
Mash slightly, to get the lovely yellow colour from the pumpkin.
- Now add all the greens and spring onions,
- Cook further until greens are tender.(10 mins)
- Serve hot with fried onions, Sambal, fish and lime.
Vegetarians can omit fish and add tofu or Paneer.
On its own.. There is a slightly sweet undertone to the porridge, because of pumpkin and sweet potato.
Hence chilli Sambal and salted fish is used to balance flavours.
