Rice & Grains

Bubur Manado: North Sulawesi Vegetable and Pumpkin Porridge

Original name: Bubur Manado (Manado Style Vegetable and Pumpkin Porridge)

Prep

15 minutes

Cook

40 minutes

Servings

IndonesianEasyBreakfastLunchDinnerVegetarianVeganGluten FreeDairy Free

About this dish

Bubur manado is a comforting one-pot porridge from North Sulawesi, where rice simmers with pumpkin, corn, and leafy greens until Spoon-tender and faintly sweet. It is traditionally served with a tangy tomato sambal and crispy fried shallots, though many families enjoy it plain for breakfast or a light supper.

The dish likely evolved from Chinese rice porridge traditions brought to Manado's busy port, then adapted with local vegetables and the Minahasan love for bold, sour, and spicy flavors. This version stays close to that home-style bowl, with coconut milk optional for a rounder finish.

Ingredients

UK and US measurements are both included for every recipe.

Jasmine rice

grain

200 g

Imperial: 1 cup

Water

liquid

1.5 L

Imperial: 6 cups

Kabocha or butternut pumpkin, peeled and cut into 2 cm cubes

vegetable

300 g

Imperial: 10.5 oz

Sweet corn kernels, fresh or frozen

vegetable

150 g

Imperial: 1 cup

Water spinach (kangkung), leaves and tender stems, roughly chopped

vegetable

150 g

Imperial: 5 oz

Spinach or amaranth leaves, roughly chopped

vegetable

100 g

Imperial: 3.5 oz

Lemongrass, bruised and tied into a knot

herb

1 stalk

Bay leaves

herb

2 leaves

Coconut milk (optional, for a creamier porridge)

liquid

100 ml

Imperial: 1/2 cup

Sea salt

seasoning

1 tsp

Sugar (optional, to balance sweetness)

seasoning

1 tsp

Fried shallots, for garnish

other

3 tbsp

Tomato, roughly chopped (for sambal)

vegetable

2 medium

Red bird's eye chilies, stems removed (for sambal)

vegetable

6-8 chilies

Shallots, peeled (for sambal)

vegetable

4 shallots

Lime, juiced (for sambal)

fruit

1 lime

Method

Rinse the rice

2 minutes

Place the jasmine rice in a large pot and rinse it under cold running water until the water runs mostly clear. Drain well. This keeps the porridge from turning gluey.

Start the porridge

15 minutes

Add the water, lemongrass knot, and bay leaves to the pot. Bring to a boil over high heat, then reduce the heat to medium-low. Simmer uncovered for 15 minutes, stirring occasionally, until the rice begins to soften and the liquid thickens.

Add the pumpkin and corn

10 minutes

Stir in the pumpkin cubes and corn kernels. Continue simmering for another 10 minutes, until the pumpkin is tender enough to mash against the side of the pot.

Wilt the greens

5 minutes

Add the water spinach and spinach. Cook for 5 minutes, stirring, until the greens are fully wilted and soft. Remove the lemongrass and bay leaves.

Season the porridge

3 minutes

Stir in the salt and optional sugar. If using coconut milk, pour it in now and simmer for 2 minutes. Taste and adjust the seasoning. The porridge should be thick but still spoonable; add a splash of hot water if it feels too stiff.

Make the tomato sambal

5 minutes

While the porridge finishes, pound or blend the tomato, chilies, and shallots into a rough paste. Stir in the lime juice and a pinch of salt. Serve this fresh sambal alongside the porridge, not stirred in.

Serve

2 minutes

Ladle the bubur manado into bowls, top generously with fried shallots, and serve with the tomato sambal on the side.

Equipment

Large heavy-bottomed pot
Wooden spoon
Knife
Cutting board
Measuring cups and spoons
Small bowl for sambal

Nutrition facts

360 kcal

Calories

7 g

Protein

58 g

Carbohydrates

6 g

Fat

5 g

Fiber

480 mg

Sodium

Tips

Stir the porridge more often toward the end of cooking, as the bottom can catch and scorch once the rice releases its starch.
If you cannot find water spinach, regular spinach or finely sliced Swiss chard works well and needs only a few minutes to wilt.
For a thicker, more rustic texture, mash some of the cooked pumpkin against the side of the pot before adding the greens.
The tomato sambal is meant to be sharp and fresh, taste it before serving and add more lime or salt if the chilies are especially hot.

Serving suggestions

Serve hot in deep bowls with fried shallots and tomato sambal on the side.
Pair with grilled fish or fried tempeh for a more substantial meal.
Enjoy as a light breakfast or supper on its own, with a cup of hot tea., Leftovers thicken in the fridge, loosen with water or stock when reheating.

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Recipe by

Ayu Santoso

Specialises in Indonesian cuisine

Ayu makes rendang that takes 6 hours and is worth every minute. She hums while stirring.

Describe yourself in three words: Calm, humming, smells of coconut.