MATERIALS:
-150 Grams of rice, washed
-1100 Cc of water
-2 Tsp salt
-2 Bay leaves
-1 Stalk lemongrass
-300 G of corn
-500 Cc thick coconut milk
-200 Grams of diced pumpkin 2 cm
-150 Grams of red potatoes, diced 2 cm
-100 Grams of pumpkin leaves, clean
-100 Grams of spinach leaves
-2 Teaspoons chicken bouillon powder flavor
-5 Basil stalks, siangi

Complement: 150 gr bread jambal salted fish, fried

HOW TO MAKE:
A. Boil the rice with bay leaves and lemon grass until soft. Enter your corn, coconut milk, salt, and bouillon powder and stir well. Cook, stirring frequently, until corn is cooked.
2. Enter your pumpkin and sweet potatoes, sweet potatoes and cook until cooked pumpkin and stir well.
3. Add the pumpkin leaves, leaf spinach, and basil leaves and stir well to thicken the slurry volume and vegetables are tender, remove from heat.
4. Manado porridge Serve hot with bread jambal fish that have been fried.