Rice porridge with pumpkin, spinach, and sweet corn (bubur Manado)

(serve 4)

Ingredients

for porridge

rice (1 cup)

fresh pumpkin (, 1 and a half cup)

spinach (you can add as many or as less, one bag will be good as spinach shrink a lot)

sweet corn (2, grated)

salt (1 table spoon)

lemograss (2 stalks, around 20 cm each)

for side

tofu (half block)

garlic (4 cloves)

salt (1 tea spoon)

Instruction

for the porridge

1. boil the rice, pumpkin, salt, and lemongrass in 1,5 liter of water, stir it when boil and close the lid. Stir them occasionally to avoid overcooked at the bottom.

2. when rice and pumpkin are soft, put corn and spinach, don't forget to keep stir it occasionally.

3. porridge are ready when the water is gone, and it looks yellow (from the pumpkin)

for side

1. mixed press garlic and 1 tea spoon of salt in one cup of water

2. marinated cutted tofu in the mixture, leave it for 30 minutes

3. deep fried tofu in hot oil

4. dried tofu on top of kitchen towel, let the towel absorb the oil