Entree: Indonesia – Manado / North Sulawesi – Bubur Manado (Hearty savory rice porridge cooked with local vegetables and flaked smoked fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1 cup (200 g) long-grain rice, rinsed
- 4 cups (950 ml) fish or chicken stock
- 4 cups (950 ml) water
- 2 cups (300 g) pumpkin or butternut squash, peeled and diced
- 1 cup (165 g) sweet corn kernels (fresh or frozen)
- 1 cup (200 g) sweet potato, peeled and diced
- 2 cups (100 g) kangkung (water spinach) or Swiss chard, chopped
- 2 cups (60 g) baby spinach leaves
- 4 shallots, thinly sliced (approx. 100 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (8 g) fresh ginger, minced
- 2 tbsp (30 ml) vegetable oil
- 8 oz (225 g) smoked skipjack tuna (ikan cakalang), flaked
- 1/2 cup (120 ml) coconut milk (optional for creaminess)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) ground black pepper
- 2 scallions, thinly sliced (garnish)
- Fried shallots for garnish
- Lime wedges for serving
- Sambal roa or sambal dabu-dabu to serve (no measurement)

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add sliced shallots, garlic, and ginger; sauté until fragrant and shallots are translucent, about 3–4 minutes.
2. Add the rinsed rice and stir to coat the grains with the aromatics for 1–2 minutes.
3. Pour in the fish or chicken stock and water, then add the diced pumpkin, sweet potato, and corn. Bring to a boil, then reduce to a simmer.
4. Simmer, stirring occasionally and breaking up any rice clumps, until the rice has broken down and the vegetables are soft and porridge reaches a thick but spoonable consistency, about 30–40 minutes. Add more water if it becomes too thick.
5. Stir in the flaked smoked tuna and coconut milk (if using); simmer 5 minutes to heat through and meld flavors.
6. Add the chopped kangkung and spinach in the last 2–3 minutes of cooking just to wilt; season with salt and pepper, adjusting to taste.
7. Serve hot topped with sliced scallions, fried shallots, a squeeze of lime, and sambal on the side so diners can add heat as desired.