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Tinutuan bubur Manado.JPG
Tinutuan with salted fish
Alternative namesBubur Manado
Place of origin Indonesia
Region or stateMinahasa, North Sulawesi
Serving temperatureHot
Main ingredientsRice congee with vegetables

Tinutuan, also known as bubur manado or Manadonese porridge , is a specialty of the Manado cuisine and a popular breakfast food in the city of Manado and the surrounding province of North Sulawesi, Indonesia. [1] [2] [3] Tinutuan is a congee made from rice, pumpkin and sweet potato or cassava cooked up into a pulp, [4] which is then mixed with corn kernels and various leafy vegetables such as kangkung (water spinach), kemangi (lemon basil), melinjo ( Gnetum gnemon ), and bayam (amaranth). [5] Finally it is served with many toppings that may include fried shallots, fried tofu, spring onions, leeks, coriander, chili, condiments like sambal and dabu-dabu, and smoked or salted fish, usually skipjack tuna, anchovies, or nike (a small species of fish from nearby Lake Tondano).


The etymology of the word tinutuan is unknown. [1] The exact date when tinutuan was invented is also uncertain. Some sources say it has been popular since 1970, while others date its invention as late as 1981. [4] [3] The local government of Manado made tinutuan an official icon of the city in 2005 [5] [1] [3] and assigned a "traditional food area" lined with tinutuan stalls at Wakeke Street.

At its place of origin, Manado, tinutuan usually served with cakalang fufu (smoked skipjack tuna), shrimp paste or smoked garfish sambal, or meatballs. [4]

Tinutuan with noodles is called miedal or midal. [6]

See also

Related Research Articles

<span class="mw-page-title-main">Manado</span> City and capital of North Sulawesi, Indonesia

Manado is the capital city of the Indonesian province of North Sulawesi. It is the second largest city in Sulawesi after Makassar, with the 2020 census giving a population of 451,916, and the official estimates for mid 2022 showing 454,606 inhabitants, distributed over a land area of 157.26 km2. The Manado metropolitan area had a population of 1,365,237 as of mid 2022. The city is situated on the Bay of Manado, and is surrounded by a mountainous area.

<span class="mw-page-title-main">Nasi goreng</span> "Fried rice" in Indonesian and Malay

Nasi goreng is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. One of Indonesia's national dishes, it is also eaten in Malay-speaking communities in countries such as Malaysia, Singapore and Brunei, and has gained popularity in Sri Lanka through migrations from the Indonesian Archipelago, in countries like Suriname via Indonesian immigrant communities, and in the Netherlands through its colonial ties with Indonesia. Nasi goreng is distinguished from other Asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. There is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household.

<i>Cakalang fufu</i> Indonesian skipjack tuna dish

Cakalang fufu is a cured and smoked skipjack tuna clipped on a bamboo frame, a Minahasan delicacy of North Sulawesi, Indonesia.

<span class="mw-page-title-main">Minahasan cuisine</span> Cuisine tradition of the Minahasan people

Minahasan cuisine or Manado cuisine is the cooking tradition of the Minahasan people of North Sulawesi, Indonesia. It is popularly known as "Manadonese cuisine" after Manado, the capital of the province, although other cities in Northern Sulawesi, such as Bitung, Tomohon and Tondano, are also known as Minahasan culinary hotspots. Manadonese cuisine is known for its rich variations in seafood, generous amount of spices, extra-hot condiments, exotic meats, and European-influenced cakes and pastries. Popular Manadonese dishes include tinutuan, cakalang fufu, cakalang noodle, paniki, chicken or various fish and seafood spiced in rica-rica or woku spices, chicken tuturuga, and brenebon.

<span class="mw-page-title-main">Woku</span> Indonesian type of bumbu (spice mixture) found in Manado cuisine of North Sulawesi, Indonesia

Woku is an Indonesian type of bumbu found in Manado cuisine of North Sulawesi, Indonesia.

<span class="mw-page-title-main">Rica-rica</span> Indonesian type of hot and spicy spice mixture

Rica-rica is a type of Southeast Asian hot and spicy bumbu found in Minahasan cuisine and Gorontalo cuisine of Minahasa Peninsula, North Sulawesi, Indonesia.

<span class="mw-page-title-main">Dabu-dabu</span> Indonesian spicy condiment

Dabu-dabu is a type of spicy condiment commonly found in Manado cuisine of North Sulawesi, Indonesia. Dabu-dabu consists of diced red chili peppers, bird's eye chili, shallots, red and green tomatoes, salt, sugar, and mixed with fresh calamansi juice locally known as lemon cui or jeruk kesturi, sometimes replaced by kaffir lime or lemon juice. The chili pepper and citrus gives it a fresh, sour, and spicy flavour.

<span class="mw-page-title-main">Colo-colo (condiment)</span> Indonesian hot and spicy condiment

Colo-colo is an acidic condiment commonly found in Maluku archipelago, Indonesia. It is believed to have originated in Ambon city, and accordingly is often described as Ambon's sambal. Colo-colo is similar to Manado's dabu-dabu, as they both use many chopped red chili peppers, bird's eye chili, shallots, red and green tomatoes, and a pinch of salt and sugar, mixed with fresh calamansi juice or locally known as lemon cui or jeruk kesturi. The main difference is that colo-colo recipe often includes additional ingredients, such as chopped lemon basil, kenari nut, and tahi minyak or ampas minyak, or caramelized rarobang. As a result, colo-colo is darker and more oily than dabu-dabu.

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Congee is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish and pickled vegetables.

<span class="mw-page-title-main">Ikan goreng</span> Indonesian and Malaysian fried fish

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<span class="mw-page-title-main">Sambal</span> Indonesian spicy relish or sauce

Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.

<span class="mw-page-title-main">Ikan bakar</span> Indonesian and Malay grilled fish

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<span class="mw-page-title-main">Balado (food)</span> Indonesian type of hot and spicy spice mixture

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<span class="mw-page-title-main">Tinorangsak</span> Indonesian hot and spicy meat dish

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  1. 1 2 3 Soleman, Montori (15 June 2006). "Refleksi Kota Manado Memasuki Gerbang Wisata Dunia 2010" (in Indonesian). hariankomentar.com. Archived from the original on 19 July 2011. Retrieved 26 April 2010.
  2. "Resep Mudah dan Praktis" (in Indonesian). www.tuankoki.com. 2 April 2016. Archived from the original on March 10, 2016. Retrieved 2 April 2016.
  3. 1 2 3 Nurjaman, Saeful (2015). "Tinutuan, Makanan Khas Kota Manado" (in Indonesian). www.tuankoki.com. Archived from the original on 15 April 2016. Retrieved 2 April 2016.
  4. 1 2 3 "Makan Pagi Tinutuan di Wakeke" (in Indonesian). www.kompas.com. 2 April 2010. Retrieved 26 April 2010.
  5. 1 2 Sombowadile, Pitres (2010). "TINUTUAN: DARI MATA TURUN KE PERUT" (in Indonesian). Tribun Manado. Archived from the original on 13 March 2010. Retrieved 26 April 2010.
  6. "Midal". grid.id (in Indonesian). Retrieved 11 November 2022.