Tinutuan ▪︎ North Sulawesi

2 min read
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Part 15/38 in a series exploring one dish from each province of Indonesia.

More commonly called bubur Manado after the capital of the province, this particular style of bubur replaces much of the rice with various vegetables that give it its distinctive golden colour. The addition of Thai basil at the end gives it a nice lift of freshness. Takes about an hour, serves 6.

Adapted from here.



Main stuff

  • 2.5 L water
  • 250 g rice
  • 250 g sweetcorn
  • 300 g pumpkin or butternut squash (3-5 cm dice)
  • 300 g sweet potato, diced (5 cm dice)
  • 300 g cassava, diced (3 cm thick discs)
  • 2 stalks of lemongrass, bruised
  • 2.5 cm ginger, bruised
  • 30 Thai basil leaves, whole
  • 2 spring onions, chopped
  • 250 g spinach
  • 3 chicken stock cubes

To serve

  • 2 tbsp sambal roa (or just any old jar of sambal)
  • 20 g dried salt fish


Bring water to a boil, add stock cubes, dissolve

Add the rice, corn, pumpkin, sweet potato, cassava, lemongrass, and ginger. Simmer until soft and cooked and it looks like the pictures (medium-high heat, uncovered, 40 mins)

Add Thai basil, spring onion, and spinach. Stir until its shrunk and wilted.

Serve with sambal roa on the side, which can be stirred in to taste. And the salt fish.