Ingredients with Measurements:
- 1 cup glutinous rice
- 1 cup white corn grits
- 1 cup grated pumpkin
- 1 cup grated sweet potato
- 1 cup grated cassava
- 1 cup sliced string beans
- 1 cup sliced eggplant
- 1 cup sliced okra
- 1 cup sliced tomatoes
- 1 cup sliced onions
- 1 cup sliced garlic
- 1 cup sago pearls
- 1 liter water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the glutinous rice and white corn grits in a strainer and set aside.
2. In a large pot, sauté the onions and garlic until fragrant.
3. Add the sliced tomatoes and cook until they are soft.
4. Add the glutinous rice and white corn grits, and stir until they are coated with the tomato mixture.
5. Pour in the water and bring to a boil.
6. Add the grated pumpkin, sweet potato, and cassava, and stir until well combined.
7. Add the sliced string beans, eggplant, and okra, and stir until well combined.
8. Season with salt and pepper to taste.
9. Cover the pot and let it simmer for 30-40 minutes or until the vegetables are tender.
10. In a separate pot, boil the sago pearls until they are translucent.
11. Drain the sago pearls and add them to the tinutuan.
12. Stir well and let it simmer for another 5 minutes.
13. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 250
Total fat: 2g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 100mg
Total carbohydrates: 55g
Dietary fiber: 5g
Sugar: 7g
Protein: 4g
Substitutions for ingredients:
- You can substitute the glutinous rice with regular rice.
- You can substitute the white corn grits with yellow corn grits.
- You can substitute the pumpkin with butternut squash.
- You can substitute the sweet potato with yam.
- You can substitute the cassava with taro.
Variations:
- You can add shrimp or fish to the tinutuan for a seafood version.
- You can add chicken or pork for a meaty version.
- You can add coconut milk for a creamier version.
Tips and tricks:
- Make sure to rinse the glutinous rice and white corn grits to remove any impurities.
- You can add more water if the tinutuan is too thick.
- You can adjust the seasoning according to your taste.
Storage instructions:
- Store the tinutuan 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 individual bowls.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions
- Chopped cilantro
Pairings:
- Fried fish
- Grilled chicken
- Pork adobo
Suggested side dishes:
- Steamed rice
- Garlic bread
Troubleshooting advice:
- If the tinutuan is too thick, add more water.
- If the vegetables are not cooked through, let it simmer for a few more minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Make sure to cook the tinutuan thoroughly.
Food history:
Tinutuan is a traditional porridge from the Philippines, specifically from the province of Pampanga. It is also known as "arroz caldo" or "lugaw" in other parts of the country.
Flavor profiles:
Tinutuan has a savory and slightly sweet flavor from the combination of vegetables and glutinous rice.
Serving suggestions:
Serve the tinutuan hot with your choice of garnish and side dishes.
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Region: Indonesian