Manado Tinutuan: Żywa indonezyjska owsianka warzywna
(Manado Tinutuan: Vibrant Indonesian Vegetable Porridge)
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maj 16, 2025
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Składniki
-
1 cup Biały ryż
(washed and drained)
-
7 cups Woda
(for cooking porridge)
-
150 grams Dynia
(peeled, cubed)
-
100 grams Liście szpinaku
(washed)
-
100 grams Słodkie ziarna kukurydzy
(Świeży lub mrożony)
-
100 grams szpinak wodny (kangkung)
(Washed and chopped)
-
1 whole Czerwona chili
(whole to add subtle heat)
-
150 grams ryba gala (lub dowolna biała ryba)
(fresh fillets)
-
100 grams krewetki
(Obrany i oczyszczony)
-
3 pieces Szalotki
(Cienko pokrojony)
-
1 inch Imbir
(Pokrojony)
-
2 stalks Zielona cebula
(Pokrojone na ćwiartki)
-
1 tsp Sól
-
1/2 tsp Pieprz
-
1/2 cup Mleko kokosowe
(fresh or canned thick coconut milk)
-
2 tbsp smażone cebulki
(Do dekoracji)
-
2 pieces Kawałki limonki
(Do podania)
(washed and drained)
(for cooking porridge)
(peeled, cubed)
(washed)
(Świeży lub mrożony)
(Washed and chopped)
(whole to add subtle heat)
(fresh fillets)
(Obrany i oczyszczony)
(Cienko pokrojony)
(Pokrojony)
(Pokrojone na ćwiartki)
(fresh or canned thick coconut milk)
(Do dekoracji)
(Do podania)
Wartości odżywcze
- Porcje: 4
- Wielkość porcji: 1 miska (300g)
- Calories: 360 kcal
- Carbohydrates: 60 g
- Protein: 25 g
- Fat: 7 g
- Fiber: 7 g
- Sugar: 7 g
- Sodium: 680 mg
- Cholesterol: 75 mg
- Calcium: 80 mg
- Iron: 3.2 mg
Instrukcje
-
1 - Prepare rice porridge base:
In a large pot, combine washed rice with 7 cups of water. Bring to a boil then reduce heat to low and simmer.
-
2 - Add Vegetables:
Add cubed pumpkin, sweet corn, kangkung, and spinach leaves to the pot. Cook gently until rice is soft and porridge is creamy.
-
3 - Cook seafood and aromatics:
Add cleaned gala fish, shrimps, shallots, ginger slices, red chili, and green onions. Stir gently and simmer until seafood is cooked through.
-
4 - Season and simmer:
Season with salt and pepper. If desired, stir in coconut milk for richness and cook for another 3 minutes.
-
5 - Serve and Garnish:
Serve hot in bowls, topped with fried shallots and lime wedges on the side for extra zing.
In a large pot, combine washed rice with 7 cups of water. Bring to a boil then reduce heat to low and simmer.
Add cubed pumpkin, sweet corn, kangkung, and spinach leaves to the pot. Cook gently until rice is soft and porridge is creamy.
Add cleaned gala fish, shrimps, shallots, ginger slices, red chili, and green onions. Stir gently and simmer until seafood is cooked through.
Season with salt and pepper. If desired, stir in coconut milk for richness and cook for another 3 minutes.
Serve hot in bowls, topped with fried shallots and lime wedges on the side for extra zing.
Więcej o: Manado Tinutuan: Żywa indonezyjska owsianka warzywna
Manado Tinutuan Bubur: A Unique Indonesian Vegetable Rice Porridge
Manado Tinutuan, also known simply as Tinutuan, is a beloved Indonesian breakfast staple originating from Manado, North Sulawesi. It’s a vibrant and hearty rice porridge distinguished by its generous use of fresh leafy greens like kangkung (water spinach), spinach, and pumpkin —ingredients that give this porridge inviting color and deep nutritive wealth. This comforting dish traditionally combines mild seafood such as local fish (gala fish) and fresh shrimps, imparting delicate umami flavors that harmonize with the sweetness of corn and earthy pumpkin.
Historically, Tinutuan reflects the resourcefulness of the people in Manado, using abundant local produce and seafood to create a nutritious, energy-rich early meal. Unlike plain rice porridge, this dish is elaborately textured and packed with flavor, making it integral to regional identity. The optional coconut milk adds a creamy richness aiding in balancing flavors, though it remains unlike heavy porridge common elsewhere.
The cooking method involves slow simmering the rice with vegetables until it transitions to creamy softness blending all ingredients into every spoonful. Aromatics including shallots and ginger, plus a whole red chili, provide subtle layers of fragrance without overpowering. Finished typically with garnishes of fried shallots and lime wedges, it’s a fusion of freshness and savory satisfaction. The recipe is friendly for beginners but impresses with its spectrum of natural tastes and colors.
For an authentic experience, seek fresh local vegetables and the mild fish varieties common in Indonesian markets or substitute suitably with other delicate white-fleshed fish if unavailable. This porridge encourages experimentation while holding firm to a heritage steeped in warmth, comfort, and wholesome sustenance.
Whether as a soul-warming breakfast or light dinner, Manado Tinutuan Bubur delivers nourishment, tradition, and charm — perfect for any global cuisine enthusiast seeking a wholesome dish with rich cultural roots.
