Tinutuan

"Let's talk about Tinutuan, shall we? 

This isn't just any porridge; it's a warm, comforting hug in a bowl, straight from the heart of Manado. For me, it's more than just a dish; it's a time capsule. You see, I had the privilege of studying and living in Manado for five incredible years, from 1992 to 1997. Those years weren't just about books and classrooms; they were about immersing myself in the vibrant culture, the friendly faces, and, of course, the unforgettable flavors of Manado.

And speaking of unforgettable flavors, I vividly remember having the absolute best Tinutuan in a small warung tucked away behind Kantor PLN. It wasn't a fancy place, just a simple stall with a few tables and the most incredible aroma wafting out. But, oh my, the Tinutuan they served there! It was pure magic. The sweetness of the corn, the earthy greens, and that perfect hint of smoked fish – it was a symphony of flavors that danced on my tongue, and it was always served piping hot. It was the kind of place where you felt like you were getting a taste of authentic Manado, made with love.

Today, I decided to make Tinutuan at Sinyo's request. And you know what? It tasted just like the Tinutuan I had in Manado! That familiar, comforting flavor instantly transported me back. Those five years there, away from my family, shaped me in ways I still cherish. Every spoonful of Tinutuan brings back memories of my days as a university student, busy with German homework, laughter, friendships, and the easygoing vibe of Manado. It's a taste of that independent period, a reminder of a beautiful time when I was a young woman carving out my own path in Manado. Every day was an adventure.

So, when I make or eat Tinutuan now, it's not just about satisfying hunger; it's about reconnecting with a part of my past, a part of me that will always belong to Manado. It's a reminder of how food can be a powerful bridge to memories, culture, and the places we hold dear. 

If you've never tried it, you're missing out on a piece of Manado's soul, and, if you ever find yourself in Manado, make sure to look for those hidden food gems, they are worth the search!

Jackie | Balaclava 

TINUTUAN - BUBUR MANADO

Original Recipe: Carisa Charlene.

1 cup beras (saya 3/4 cup)

1/4 labu kuning, potong2 kecil

1/4 ubi, potong kecil2

2 buah jagung (sisir/pipil)

3 siung bawang putih iris tipis (saya bawang putih goreng)

1 batang serei, geprek

1 ruas jahe, geprek (saya diparut)

3 lembar daun bawang, iris2

3 lembar daun kunyit (saya tdak punya)

3 lembar daun salam

1 ikat kangkung, potong2

1 ikat bayam (saya 1/2 plastik daun bayam)

1 ikat daun kemangi (saya tidak punya)

secukupnya Air

Garam, gula, merica

Kaldu jamur/penyedap

Taruh air yang cukup banyak di panci besar. Masukkan beras, labu kuning, ubi, jagung, bawang putih, daun salam, daun kunyit, sereh dan jahe.

Masak dengan api sedang, sesekali diaduk. Bumbui bubur dengan garam, gula, merica, kaldu jamur (penyedap).

Masak sampai labu dan ubi hancur. Tambahkan air jika perlu. Aduk sesekali. Masak hingga beras menjadi bubur, labu dan ubi hancur. 

Saran saya untuk penyajian:

1. Agar sayuran tetap segar, jangan masukkan langsung ke dalam panci besar yang berisi campuran bubur ubi, dll.
2. Lebih baik gunakan panci lain yang lebih kecil. Ambil sebagian bubur dari panci besar, lalu masukkan sayuran seperti daun bawang, kangkung, bayam, dan kemangi. Aduk hingga rata, kemudian masak sebentar hingga sayuran layu.
3. Keuntungannya, panci berisi bubur utama bisa dipanaskan kapan saja tanpa merusak tekstur sayuran. Sayuran yang sudah dimasak bisa ditambahkan ke dalam bubur saat akan disantap.