Ingredients with Measurements:
- 1 cup glutinous rice
- 2 cups water
- 1 tablespoon oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 ginger, sliced
- 1 chicken breast, sliced
- 2 cups water
- 1 can (400ml) coconut milk
- 1 cup malunggay leaves
- 1 cup squash, cubed
- 1 cup eggplant, cubed
- 1 cup okra, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the glutinous rice and soak it in water for at least 30 minutes.
2. In a large pot, heat the oil over medium heat. Add the onion, garlic, and ginger and sauté until fragrant.
3. Add the chicken and cook until browned.
4. Pour in 2 cups of water and bring to a boil.
5. Add the soaked glutinous rice and stir well.
6. Add the coconut milk and stir until well combined.
7. Add the squash, eggplant, and okra. Stir well.
8. Season with salt and pepper to taste.
9. Cover the pot and simmer for 30 minutes or until the vegetables are tender.
10. Add the malunggay leaves and stir well.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 30g
Protein: 15g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or pork.
- Malunggay leaves can be substituted with spinach or kale.
- Squash can be substituted with pumpkin or sweet potato.
- Eggplant can be substituted with zucchini or bell pepper.
- Okra can be substituted with green beans or snow peas.
Variations:
- Tinutuan can also be made with seafood like shrimp or fish.
- You can add more vegetables like tomatoes, cabbage, or carrots.
- You can add chili peppers for a spicier version.
Tips and tricks:
- Soaking the glutinous rice helps it cook faster and absorb more flavor.
- Use fresh coconut milk for a richer taste.
- Don't overcook the vegetables to maintain their texture and color.
- Adjust the seasoning according to your taste.
Storage instructions:
- Tinutuan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tinutuan in a pot over low heat until heated through.
Presentation ideas:
- Serve the tinutuan in a large bowl and garnish with chopped cilantro or scallions.
Garnishes:
- Chopped cilantro or scallions
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Grilled or roasted vegetables
- Fresh salad
Troubleshooting advice:
- If the tinutuan is too thick, add more water or coconut milk.
- If the tinutuan is too thin, simmer it uncovered until it thickens.
Food safety advice:
- Make sure to cook the chicken thoroughly to avoid foodborne illnesses.
- Store the tinutuan in the refrigerator within 2 hours of cooking.
Food history:
- Tinutuan is a traditional Indonesian porridge made with rice and vegetables.
Flavor profiles:
- Creamy, savory, and slightly sweet with a hint of ginger and coconut.
Serving suggestions:
- Serve the tinutuan with a squeeze of lime juice for a tangy flavor.
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Region: Indonesian