February 12, 2025
Bubur Manado is a hearty rice porridge cooked with sweet potato, pumpkin, corn, and leafy greens. Naturally vegetarian, it's known for being nutritious, simple, and affordable—a staple breakfast or lunch in Manado.
| Ingredient | Quantity | Price |
|---|---|---|
| Main Ingredients: | ||
| White rice | 200g (1 cup) | $0.30 |
| Sweet potato (orange/fresh) | 200g | $0.40 |
| Pumpkin (or squash) | 200g | $0.40 |
| Corn (fresh or canned) | 1 cob or ½ cup canned | $0.25 |
| Cassava leaves (optional) | 1 small bunch | $0.50 |
| Spinach or kale | 1 small bunch | $0.40 |
| Lemongrass (smashed) | 1 stalk | $0.15 |
| Bay leaf | 1 | $0.05 |
| Salt | To taste | $0.02 |
| Water | 1.5–2 liters | Free |
| Optional Side Garnishes: | ||
| Fried shallots | 2 tbsp | $0.25 |
| Sambal (homemade or bottled) | 2 tbsp | $0.25 |
| Tofu or salted fish (ikan asin) | Small portion | $0.50 |
Prepare the Base: Rinse the rice and add to a large pot with 1.5–2 liters of water. Add smashed lemongrass and bay leaf. Bring to a boil.
Add Starchy Veggies: Dice sweet potato and pumpkin. Add them to the boiling rice once it starts softening (after ~15 minutes). Stir frequently to prevent sticking.
Add Corn and Greens: Add corn kernels (cut from cob or canned). Once the porridge thickens (~30–35 min), add spinach and cassava leaves. Cook for another 10 minutes until all vegetables are tender.
Season and Serve: Season with salt to taste. Serve hot in bowls. Garnish with fried shallots, sambal, or small pieces of fried tofu or salted fish for protein.
📌 Final Notes:
