Tinutuan - Indonesian Vegetable Porridge

Ingredients

• 1 cup (200g) rice 1 cup (200g) rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (150g) pumpkin, diced 1 cup (150g) pumpkin, diced
• 1 cup (150g) spinach, chopped 1 cup (150g) spinach, chopped
• 1 cup (150g) green beans, cut into small pieces 1 cup (150g) green beans, cut into small pieces
• Salt, to taste Salt, to taste
• Crispy fried shallots, for garnish Crispy fried shallots, for garnish
• Sambal, for serving Sambal, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 48g, 5g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice thoroughly and drain.
2. 2.
   In a large pot, bring the vegetable broth to a boil.
3. 3.
   Add the rice, lemongrass, ginger, and garlic to the pot. Reduce the heat to low and simmer for 20 minutes, or until the rice is cooked and the mixture thickens.
4. 4.
   Stir in the coconut milk, corn kernels, pumpkin, spinach, and green beans. Cook for an additional 10 minutes, or until the vegetables are tender.
5. 5.
   Season with salt to taste.
6. 6.
   Remove the lemongrass stalk before serving.
7. 7.
   Ladle the Tinutuan into bowls and garnish with crispy fried shallots.
8. 8.
   Serve hot with sambal on the side.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly to remove excess starch before cooking.
• Coconut milk — Shake the can of coconut milk well before using to ensure a smooth consistency.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with the back of a knife to release its flavor.

Tips & Tricks

• For a spicier kick, add chopped bird's eye chili to the porridge while cooking.
• Customize the vegetable selection based on seasonal availability for a fresh and varied taste.
• Top the porridge with a squeeze of lime juice for a tangy twist.
• Experiment with different garnishes such as fried tofu or boiled eggs for added protein.
• Leftover Tinutuan can be refrigerated and reheated the next day, making it a convenient option for meal prep.

Serving advice

Serve Tinutuan hot in individual bowls, allowing each person to garnish their porridge with crispy fried shallots according to their preference. Accompany the dish with a side of sambal for those who enjoy a spicy kick.

Presentation advice

Present Tinutuan in colorful bowls to showcase the vibrant vegetables and creamy texture. Sprinkle the crispy fried shallots on top for an appealing visual contrast. Serve with a side of sambal in a small dish to add a pop of color to the presentation.