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Bubur Manado is a comforting Indonesian porridge that brings together the sweetness of pumpkin, cassava, and sweet potato with the aromatic notes of lemongrass and pandan leaf. As the rice and vegetables simmer, the mixture transforms into a creamy, thick porridge. The addition of fresh spinach, morning glory, and lemon basil at the end adds a burst of color and freshness. Served with a spicy sambal made from chilies, tomato, and shrimp paste, this dish...
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Combine rice, pumpkin, cassava, sweet potato, water, lemongrass, and pandan leaf in a pot. Cook over medium heat.
Add corn, salt, chicken stock, and white pepper when the rice and starches are half-cooked and slightly thickened.
Mash the soft pumpkin with a fork and stir regularly to prevent sticking. Lower the heat to medium-low.
Cook until the porridge reaches a creamy consistency.
Add spinach, morning glory, lemon basil, and green onion. Mix well for less than 5 minutes.
Fry all sambal ingredients, then grind or blend them.
Serve the porridge with sambal. Enjoy with fried tofu and boiled egg.
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Set aside a portion of the porridge in a bowl or container to store as stock. Keep it in the fridge or freezer. Later, you can simply reheat it and add green leafy vegetables.
Can I use other types of vegetables?
Yes, you can substitute or add other vegetables like kale or bok choy.
How can I make the porridge vegetarian?
Replace the chicken stock with vegetable stock for a vegetarian version.
What can I serve with Bubur Manado?
It pairs well with fried tofu and boiled eggs.
How do I store leftovers?
Store leftovers in the fridge or freezer and reheat before serving.
Can I make the sambal less spicy?
Reduce the number of chilies to make the sambal less spicy.
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