Ingredients:
§ 1 cup of rice
§ Water
§ a bunch of Kangkung (water spinach, Ipomoea aquatica Forsk)
§ a bunch Daun Gedi (Edible hibiscus, Hibiscus manihot L.)
§ a bunch Bayam (spinach, Alternanthera amoena Voss)
§ 300 gram Labu manis (pumpkin, Cucurbita pepo), cut in pieces
§ 300 gram Singkong (cassava, Manihot esculenta Crantz), cut in pieces
§ 5 cobs of Jagung manis (sweet corn, Zea mays L.), separated from the cob
§ 2 pieces of Sereh (lemongrass, Cymbopogon citratus (DC.) Stapf), cut into ±5 cm in length then crack it with pestle
§ 2 stalks of Kemangi (basil, Ocimum sanctum L.)
§ Salt to taste
How to make:
§ Wash and drain rice.
§ Wash all vegetables and pat dry
§ Enter the rice, cassava, pumpkin and sweet corn in a pot with enough water,
§ Cook the rice until almost become porridge,
§ Enter water spinach, edible hibiscus, spinach, lemongrass and basil,
§ Add salt to taste for seasoning,
§ Stir until all ingredients are cooked and porridge into a thick.
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