Tinutuan Recipe

Tinutuan is defined as 'chaotic'. Hence, Manado porridge which consists of a mixture of tubers and vegetables is also known as Tinutuan. Tinutuan has a distinctive taste, such as a mixture of savory and sweet. The texture is slightly runny with bright yellow and green colors. Tinutuan is a healthy breakfast for the people of Manado and Minahasa. More delicious when eaten with chili sauce and cakes.

Ingredients

• Porridge:
• Rice - 200 grams
• Cassava, cut into small squares - 150 grams
• Yellow sweet potato, cut into small cubes - 200 grams
• Steamed pumpkin, mashed - 150 grams
• Steamed pumpkin, cut into small squares - 150 grams
• Sweet corn, shelled - 2 pieces
• Lemongrass, bruised - 4 stalks
• Salt - 1 tbsp
• Broth powder - 1/2 tbsp
• Pepper powder - 1/2 tsp
• Water - 1.8 liters
• Vegetables:
• Green onion, finely sliced ​​- 1 stick
• Spinach, pick the leaves - 1 bunch
• Kale, pick the leaves - 1 bunch
• Basil, take the leaves and young shoots - 2 bunches
• Buy ingredients and cooking utensils

Plans

• Cook rice, cassava, yellow yam, sweet corn and lemongrass with 900 ml of water.
• After the water shrinks, add the remaining 900 ml of water again, mix well. Cook until corn and sweet potato are tender.
• Add salt, powdered broth and ground pepper, mix well. Adjust the taste according to taste.
• Add scallions, spinach, kale and pumpkin, mix well.
• Cook briefly until the vegetables wilt, turn off the heat. Add basil mix well.
• Sauté the minced garlic in 3 tablespoons of cooking oil until fragrant and golden yellow, stirring constantly so that the onions don't burn.
• Pour the sauteed garlic and oil into the porridge, mix well.
• Serve warm with chili paste and fried salted fish. Can also be served with chili dabu-dabu.
• Soak the rice first in water for about 1 hour. The goal is that the rice is quickly tender when cooked.

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