Local Food

1. Tinutuan / Bubur Manado

     Tinutuan or Bubur Manado is a typical Indonesian food from Manado, North Sulawesi. There are also those who say tinutuan is a typical Minahasa food, North Sulawesi. Tinutuan is a mixture of various kinds of vegetables, does not contain meat, so this food can be a social food between community groups in Manado. Tinutuan is usually served for breakfast along with a variety of complementary dishes.

     Said Tinutuan, the origin is unknown. Since when tinutuan became a typical food of the city of Manado it is not clearly known. Some say tinutuan has started to be traded in several places in the corner of Manado since 1970. There are also those who say since 1981.

     Tinutuan has been used as the Manado City motto since the leadership of mayor Jimmy Rimba Rogi and deputy mayor Abdi Wijaya Buchari for the period 2005-2010, replacing the previous Manado City motto, Wisdom.

      The Manado City Government through the local Tourism Office in 2004 (some said that in mid-2005) made the Wakeke area, Wenang sub-district, Manado city as a tourist site for Tinutuan's typical food or manado porridge

Based on stories from word of mouth or can also be considered a figment story, I had heard firsthand how the history of the creation of this North Sulawesi typical manado (tinutuan) porridge.

From the stories of old people, in the era of Dutch colonialism, the economic condition of the population was very low, so they found it difficult to meet the family's food needs. Based on the story of the past, Tinutuan was created because the economic condition of the people in Manado was very poor, and eventually made vegetables around the house food mixed with a little rice, and the creation of Manado porridge. From the true and non-creation of Manado 1 porridge, the most meaningful thing is how easy it is to make food that is simple but healthy and nutritious because of vegetables and some healthy tubers.

Finally with economic considerations and a little extra element of creativity, residents of that era finally began to use food that they could get in their yard or garden, such as pumpkin, sweet potato, papaya leaves, kale, corn, gedi and by mixing it with a little rice, they cook all the ingredients together. And there is a manado porridge or what we know as tinutuan, which contains a variety of vegetables and porridge.

Tinutuan is also usually served with nike cakes, chili sauce (rica roa, dabu-dabu roa), fufu skipjack or smoked tuna, corn cakes and tofu. Tinutuan can also be served mixed with noodles or with red bean soup called brenebon. Tinutuan mixed with noodles is called Miedal. Tinutuan is usually served in the morning or also served during thanksgiving.

Recipes and How to Make Manado Porridge 

Porridge ingredients:

-200 gram rice, wash, drain.

-2 liters of water

-Salt 1 tablespoon

-100 gram red yams, peeled, cut

-100 gram yellow squash, peeled, cut

-Young melinjo leaves 50 grams, wash thoroughly

-50 gram spinach, wash it clean

-50 gram water spinach, pick leaves, wash thoroughly

-25 gram basil leaves, wash thoroughly.

Lemongrass 3 sticks, squash.

-Leeks 4 stems, finely sliced

-2 pieces of turmeric leaves, tie knot

Jambal salted fish / salted jambal fish 150 grams diced, wash, fry until dry.

How to Make Bubur Manado (Tinutuan):

-First the rice asak with water, salt, leeks, lemongrass, and turmeric leaves. Keep stirring until it's almost done.

-Then add the sweet potatoes, pumpkin, and corn. Stir until smooth and continue to cook until soft.

-Add the remaining vegetables, stirring gently until cooked and thick.

-Lift and serve porridge with salted fish and other ingredients to taste.

     Manado porridge made without using savory coconut milk sauce from spices is healthier than chicken porridge in general. Well, because without coconut milk, this manado porridge is suitable to be eaten by toddlers and children who are still in their infancy because there are quite a lot of nutrients in it. For toddlers just skip the melinjo leaves and kemanginya leaves, then replace with tofu and carrots so that the results are softer.

2. Klappertaart

Klappertaart in Indonesia is known as a typical Manado cake with coconut ingredients, flour, milk, butter and eggs. The dough recipe was an influence during the Dutch occupation in Manado. There are several kinds of ways to cook klappertaart. When baked and using bread, it will produce klappertaart in solid form, can be cut like a taart in general. But there are also cooking methods that are not toasted. This will produce a texture that is so soft, like eating custard which immediately melts as it enters the mouth. This cake is the most delicious when eaten cold so it should not be left too long outside the cooler.

Klappertaart includes cakes that contain high enough calories. There are business participants who are looking for a mixture of dough which has a lower amount of calorie content. Some types of klappertart use low-calorie fats, high calcium milk and low-calorie sweeteners as mixtures of dairy substitutes for milk and sugar which are generally used, so that the cake decreases the amount of calories. Klappertaart Low Calories are deliberately made so that people who are on a diet can enjoy this delicious cake.

Klappertaart is an icon of North Sulawesi (Manado) area that has also been included in Nusantara Special Foods along with 30 other types of food from various regions. Currently Klappertaart has been developed into various flavors or flavors, Durian, Chocolate, Cheese, Raisin Rum, Blueberries , and of course the original. In Manado itself Klappertaart is very easy to obtain.

Recipe and How To Make Klappertaart :
Ingredients :
-4 egg yolks
-150 grams of sugar
-75 grams of flour
-25 grams of cornstarch
-1 teaspoon rhum
-2 tablespoons of margarine (melted)
-100 ml of young coconut water
-2 egg whites
-30 grams of sugar
-50 grams of walnuts (roughly chopped)
-50 grams of raisins
-1 young coconut (meat crust)

How to make klappertaart
1. Beat the egg yolks and sugar until it expands, then add the sifted flour together with cornstarch. Give rhum, margarine and coconut water, stir until smooth and set aside.
2. Beat the egg whites together with 30 grams of sugar until the mixture is stiff and the sugar is dissolved. Mix into the klappertaart mixture. Pour into a heat-resistant dish that has been smeared with margarine with a volume of about 3/4 of a serving.
3. Give the coconut meat that has been scraped, chopped walnuts and raisins on the surface of the mixture. Then bake the mixture for about 40 minutes or approximately until cooked, then remove the cake and cool.

Source

www.wikipedia.co.id