Entree: Indonesia – Maluku – Tinutuan (Hearty Indonesian rice and vegetable porridge served with sambal and smoked fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (200 g) jasmine or short-grain rice, rinsed
- 8 cups (1.9 L) water or light chicken/vegetable stock
- 2 cups (300 g) pumpkin or kabocha squash, peeled and diced
- 1 cup (165 g) corn kernels (fresh or frozen)
- 1 cup (200 g) sweet potato, peeled and diced
- 4 cups (120 g) mixed leafy greens (water spinach, spinach, or choy sum), roughly chopped
- 4 shallots, thinly sliced (about 2 7/8 oz (80 g))
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 1-inch (10 g) piece ginger, sliced
- 1 stalk lemongrass, bruised and tied (optional)
- 1 cup (240 ml) coconut milk (optional for creamier porridge)
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 tsp (6 g) salt, or to taste
- 2 smoked fish fillets (e.g., smoked tuna or mackerel), approx. 5 oz (140 g) each, flaked
- 1/4 cup (30 g) fried shallots for garnish
- Sambal or chili paste to serve, about 2 tbsp (30 g)
- Lime wedges for serving (optional)

Show original ingredient measurements

- 1 cup (200 g) jasmine or short-grain rice, rinsed
- 8 cups (1.9 L) water or light chicken/vegetable stock
- 2 cups (300 g) pumpkin or kabocha squash, peeled and diced
- 1 cup (165 g) corn kernels (fresh or frozen)
- 1 cup (200 g) sweet potato, peeled and diced
- 4 cups (120 g) mixed leafy greens (water spinach, spinach, or choy sum), roughly chopped
- 4 shallots, thinly sliced (about 80 g)
- 3 cloves (9 g) garlic, minced
- 1-inch (10 g) piece ginger, sliced
- 1 stalk lemongrass, bruised and tied (optional)
- 1 cup (240 ml) coconut milk (optional for creamier porridge)
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 tsp (6 g) salt, or to taste
- 2 smoked fish fillets (e.g., smoked tuna or mackerel), approx. 5 oz (140 g) each, flaked
- 1/4 cup (30 g) fried shallots for garnish
- Sambal or chili paste to serve, about 2 tbsp (30 g)
- Lime wedges for serving (optional)

Instructions

1. In a large pot, heat the oil over medium heat and sauté the shallots, garlic and ginger until fragrant and translucent, about 3–4 minutes. Add the rinsed rice and stir to coat the grains in the aromatics for 1–2 minutes.
2. Add the water or stock, diced pumpkin, corn, sweet potato and bruised lemongrass. Bring to a boil, then reduce heat to low and simmer gently, stirring occasionally, until the rice breaks down and the vegetables are tender and porridge reaches a creamy consistency, about 35–45 minutes. Add more liquid if needed to reach desired thickness.
3. If using, stir in the coconut milk and chopped greens during the last 5–7 minutes of cooking so the greens wilt but remain bright. Remove the lemongrass stalk. Season with salt to taste.
4. Stir in most of the flaked smoked fish, reserving a little for garnish. Ladle the porridge into bowls and top with fried shallots, remaining smoked fish, a spoonful of sambal, and a lime wedge. Serve hot.