Cherry & Dennis Helper Habitat
Indonesian Sayur Bobor Bayam
印尼椰奶菠菜湯
Recipe overview
Spinach in a light coconut broth makes a gentle side soup.
01
Ingredients
Main ingredients
- 300 g spinach
- 400 ml coconut milk
- 500 ml water
- 3 pieces shallots
- 2 cloves garlic
Soup seasoning
- 1 tsp ground coriander
- 1 leaf bay leaf
- 1 tsp salt
- 1/2 tsp sugar
02
Tools
- knife
- board
- measuring cup
- saucepan
- ladle
03
Steps
Step 1
Remove tough leaves from spinach
Remove tough leaves from spinach. Keep the tender parts; tough sections stay chewy after cooking.
Step 2
Wash and drain spinach well
Wash and drain spinach well. Rinse leaves individually and drain so excess water does not dilute the broth.
Step 3
Finely chop shallots and garlic
Finely chop shallots and garlic. Keep the pieces even in thickness so they cook at the same rate.
Step 4
Measure coconut milk and water
Measure coconut milk and water. Measure with a jug so the later cooking liquid is not too thin or thick.
Step 5
Put water and aromatics in a saucepan
Put water and aromatics in a saucepan. Spread the aromatics through the water and clear any stuck to the pan base.
Step 6
Bring to a boil, then simmer five minutes
Bring to a boil, then simmer five minutes. Lower the heat until only small bubbles rise steadily; avoid a hard boil.
Step 7
Stir in coconut milk gently
Stir in coconut milk gently. Warm until lightly steaming; a hard boil can split coconut milk.
Step 8
Keep a gentle simmer, not a hard boil
Keep a gentle simmer, not a hard boil. Lower the heat until only small bubbles rise steadily; avoid a hard boil.
Step 9
Cook spinach stems for two minutes
Cook spinach stems for two minutes. Cook firmer stems first and tender leaves later to preserve texture.
Step 10
Add leaves and cook two more minutes
Add leaves and cook two more minutes. Cook firmer stems first and tender leaves later to preserve texture.
Step 11
Season tender greens with salt and sugar
Season tender greens with salt and sugar. Start with a little, stir and taste, then add more in small amounts.
Step 12
Ladle into bowls and serve warm
Ladle into bowls and serve warm. Serve the portions promptly so the finished texture is preserved.
Common mistakes
- Do not boil coconut milk hard or it may split.
- Cooking spinach leaves too long makes them dull and mushy.
- Undrained spinach dilutes the coconut broth.
Tips
Cook spinach just before serving to keep its colour.
