Hi Friends! It’s Fri-YAY and it’s official Summer today, despite the cloudy chill day we are having here in BC, Canada 😀 Warm soup or warm porridge is perfect for cold day and so now am sharing a recipe for a known rice porridge from Indonesia. Originated from Sulawesi island, from Manado to be exact, and this porridge is called Bubur Manado.
In Indonesia, people would any sorts of veggies and roots into this porridge and best served with fried salted fish (we call them ikan asin, and not forgetting chili sauce. Us, Indonesians, just looooveeee everything spicy, hey 😀 Here is the recipe if you’d like to try!
- 100 g rice, soak in water for 30 minutes, rinse clean
- 1.5 L water
- 2 lemon grass, bruised
- 1 cm ginger, bruised
- 1 cassava, skinned and cubed
- 1 yam or sweet potato, cubed
- 1 bowl of spinach leaves, rinse clean
- 1/2 tin of sweet corn kernel, drain
- 6 Thai basil leaves
- salt to taste or Vegeta powder
- Pour water into a pot, add in lemon grass and ginger, bring to boil
- Add in rinsed rice, boil for 20 minutes til soften on medium heat
- Add in cassava and yam, cook until soften, on low heat
- Season with Vegeta or salt
- Stir in corn, spinach, and basil leave, cook for another 5-8 mins
Serve porridge while still warm. You may top the porridge with green onion, or fried onion, and of course chili sauce if you like it spicy, and if you are not vegan, give a try fried salted fish!YUMMO! Have a great TGIF!
Bubur Manado
Ingredients
- 100 g rice soak in water for 30 minutes, rinse clean
- 1.5 L water
- 2 lemon grass bruised
- 1 cm ginger bruised
- 1 cassava skinned and cubed
- 1 yam or sweet potato cubed
- 1 bowl of spinach leaves rinse clean
- 1/2 tin of sweet corn kernel drain
- 6 Thai basil leaves
- salt to taste or Vegeta powder
Instructions
- Pour water into a pot, add in lemon grass and ginger, bring to boil
- Add in rinsed rice, boil for 20 minutes til soften on medium heat
- Add in cassava and yam, cook until soften, on low heat
- Season with Vegeta or salt
- Stir in corn, spinach, and basil leave, cook for another 5-8 mins
100 g beras, rendam 30 menit, tiriskan
1500 ml air
2 barang serai, keprek
1 cm jahe, keprek
1 batang singkong, ga terlalu besar, potong2
1 buah ubi manis (disini buesar-buesar, Jadi cuman pake 1 Dan yang terkecil, itu pun Jadi dominan Di bubur hahaha)
1 mangkuk Bayam Segar, cuci bersih, tiriskan
1/2 kaleng jagung pipilan
6 lembar daun kemangi
Garam secukupnya (atau Hungarian Vegeta – sejenis Royco tapi rasa Sayuran)
Didihkan air, serai, jahe
Masukkan beras, masak 20 menit hingga melunak di api sedang-besar
Masukkan potongan singkong Dan ubi, masak hingga melunak, Di api kecil-sedang
Beri garam/perasa
Masukkan Bayam Dan jagung, serta daun kemangi, masak 5-8 menit Di Api kecil
Sajikan (bisa dengan sambal, daun bawang, bawang goreng, Dan tentunya ikan asin bagi yg ga vegan)
Bubur Manado
Ingredients
- 100 g beras rendam 30 menit, tiriskan
- 1500 ml air
- 2 barang serai keprek
- 1 cm jahe keprek
- 1 batang singkong ga terlalu besar, potong2
- 1 buah ubi manis disini buesar-buesar, Jadi cuman pake 1 Dan yang terkecil, itu pun Jadi dominan Di bubur hahaha
- 1 mangkuk Bayam Segar cuci bersih, tiriskan
- 1/2 kaleng jagung pipilan
- 6 lembar daun kemangi
- Garam secukupnya atau Hungarian Vegeta – sejenis Royco tapi rasa Sayuran
Instructions
- Didihkan air, serai, jahe
- Masukkan beras, masak 20 menit hingga melunak di api sedang-besar
- Masukkan potongan singkong Dan ubi, masak hingga melunak, Di api kecil-sedang
- Beri garam/perasa
- Masukkan Bayam Dan jagung, serta daun kemangi, masak 5-8 menit Di Api kecil
- Sajikan (bisa dengan sambal, daun bawang, bawang goreng, Dan tentunya ikan asin bagi yg ga vegan)
