Menado Vegetable Porridge

Name: Menado Vegetable Porridge (Bubur Menedo)
Cuisine: Malaysian
Ingredients: Dried prawn (shrimp) paste (belacan) 2 tsp, roasted; Lemongrass 2 stalks, bruised; Red chillies 5, seeded; Long grain rice 300 g (10½ oz), washed and drained; Crisp-fried shallots as needed; Spring onion (scallion) as needed, chopped; Fried or roasted salted fish as needed; Corn 3 ears, kernels extracted; Chinese celery as needed, chopped; Water convolvulus 300 g (10½ oz), roughly chopped; Ginger 3-cm (1½-in) knob, peeled and finely chopped; Basil leaves a handful; Kalamansi limes 2, juice extracted; Tomatoes 2, finely sliced; Pumpkin 200 g (7 oz), peeled and diced; Tapioca 300 g (10½ oz), peeled and diced; Water as needed; Spinach 200 g (7 oz), roughly chopped

Bubur Menedo

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Long grain rice 300 g (10½ oz), washed and drained
Tapioca 300

Asia
Malaysia
Indonesia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Prepare tomato sambal. Finely pound the chillies, prawn paste and tomatoes. Stir in the kalamansi lime juice. Set aside.
To make porridge, boil the rice, tapioca, lemongrass and ginger in a pot of water until half-cooked. Add the pumpkin and corn kernels and boil until rice grains are broken up and the porridge is cooked. Add water as required during the c