Amaranth or spinach sayur

Amaranth or spinach sayur

Sayur bayam

By
From
South East Asian Food

Ingredients

Quantity Ingredient
4 cups light chicken stock
5cm piece galangal, sliced and bruised by smashing lightly with the side of a cleaver
1 teaspoon shredded chinese keys
or 2 salam leaves, (optional)
250g corn kernels, freshly stripped off the cob
or canned whole kernels
or 3 small fresh cobs, cut into chunks
1 bunch amaranth or young english spinach
salt
a little palm or brown sugar, to taste (optional)

Paste Spices

Quantity Ingredient
1 small red chilli, chopped
1/2 teaspoon shrimp paste, grilled in foil or in a microwave
2 garlic cloves, smashed and chopped
4 shallots, finely sliced

Method

  1. Make the spice paste first. In a mortar or a food processor attachment, grind the paste spices in order listed: the chilli, shrimp paste (crumble with your hands first), garlic and shallots, reducing everything to a roughish paste each time (note that Indonesians like a little texture in their pastes and do not grind them as finely as do Thais). Alternatively put everything together into an electric food processor attachment and grind to a paste.
  2. Add a little stock to the paste and blend well. Bring the rest of the stock to the boil in a saucepan or wok, add the galangal, the Chinese keys or salam leaves and the spice mixture and simmer for a few minutes. Add the corn and allow to cook, then the greens and lightly cook. Adjust seasonings, remove the galangal and serve.
Tags:
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again