Tinutuan is Indonesian rice porridge that originated in North Sulawesi in the city of Manado, but it's also often associated with Minahasa. The most common vegetables used in tinutuan include spinach, pumpkin, cassava, and corn, but other vegetables can be used as well.

Due to its liquid consistency, it is served in a bowl, together with salted fish and a spoonful of sambal on top. This savory porridge is originally vegetarian, but on special occasions, meat is sometimes added to the dish. It is commonly served for breakfast, and people usually flock to the stalls in the early morning to get this nutritious breakfast.

Kupat tahu is a traditional dish consisting of ketupat (a type of rice cake) and tofu in peanut sauce. The ingredients usually include rice cakes, tofu, bean sprouts, chili peppers, peanuts, garlic, brown sugar, water, and kecap manis soy sauce.

The tofu is fried until golden brown, the bean sprouts are blanched, and the peanuts are fried, then combined with garlic, chili peppers, and water in order to create the peanut sauce, which is additionally mixed with brown sugar. The rice cakes, fried tofu, and bean sprouts are topped with the peanut sauce, and the dish is then drizzled with sweet soy sauce.

If desired, kupat tahu can be enriched with lime juice and garnished with shrimp crackers. This dish is traditionally served for breakfast.

Papeda is a traditional dish, often said to be the local porridge variety. It is made with sago, the staple food of the native people of Maluku and Papua. Sago is the eastern Indonesian counterpart to rice, the preferred starch in central and western Indonesia.

Papeda is made with flour that is extracted from the plant, actually the trunk of the sago tree. The dried flour is then vigorously mixed with water, salt and sugar. The final texture of the dish is very unusual: it is thick, glutinous, and viscous, and similar to porridge or a pale pudding. 

Chai tow kway is a traditional dish originating from Chaoshan. The dish usually consists of radish cake (also known as turnip cake) that’s cut into cubes and stir-fried with eggs and seasonings. Radish cake is made with a combination of shredded daikon, rice flour, and water.

Chai tow kway can also be steamed and pan-fried, and the dish is typically garnished with scallions before serving. It’s also popular in countries such as Indonesia, Malaysia, and Singapore, where it’s a part of Teochew people cuisine.

In Singapore, the dish is also made in two versions – white (no soy sauce) and black (made with sweet soy sauce). 

Bubur ketan hitam is a traditional sweet porridge originating from Indonesia. It’s usually made with a combination of coconut milk, palm or cane sugar, and black glutinous rice. Despite the name, once cooked, the rice turns dark purple, not black.

The dish can be enriched with pandan leaves and salt for extra aroma. In most parts of the country, bubur ketan hitam is served with mung beans and bread on the side, and the dish is then called bubur kacang hijau. In restaurants, this dessert might come served with cinnamon or fried banana slices on top.