Anzeige
Sayur Bobor – Spinach Soup with Coconut Milk
Sayur Bobor is a pale, mild coconut soup from Java with spinach or amaranth and chayote. Kencur and coriander give it its aroma, and you leave out turmeric and chili. Unlike the rich Sayur Lodeh, Bobor stays plain. Add the leafy greens at the very end and let them steep for just 3 minutes, or they turn gray and mushy.
Sayur Bobor – Spinach Soup with Coconut Milk
Laura Chen
4
15 minutes
25 minutes
200
Indonesian
Soup
Sayur Bobor is a mild, pale coconut soup from Java with spinach or amaranth and chayote. Kencur and coriander give it its aroma. Unlike Sayur Lodeh, which holds many vegetables, tofu and chili, Bobor stays plain, with no turmeric and no heat, and the leafy greens cook for only 3 minutes.
Ingredients
- 400 g baby spinach or amaranth (bayam), roughly cut
- 1 chayote (labu siam, about 300 g), cut into batons
- 200 ml coconut milk
- 800 ml water
- 2 salam leaves (Indonesian bay leaves)
- 2 cm galangal (Thai ginger), bruised
- 1 tsp palm sugar (gula jawa)
- 1.5 tsp salt
- 1 tbsp vegetable oil
For the spice paste:
- 5 shallots
- 3 garlic cloves
- 3 cm kencur (aromatic ginger)
- 2 kemiri (candlenuts)
- 1 tsp coriander seeds, toasted
Instructions
- Grind the shallots, garlic, kencur, kemiri and coriander in a mortar to a fine paste.
- Fry the paste in the oil over medium heat for 3 minutes, until fragrant but not colored.
- Pour in the water, add the salam leaves and galangal and bring to a boil.
- Add the chayote and cook for 8 minutes, until translucent.
- Stir in the coconut milk and let the soup simmer gently for 3 minutes, stirring. Season with palm sugar and salt.
- Add the spinach and let it steep for 2 to 3 minutes, until it wilts and turns dark green.
- Remove the galangal and salam leaves and serve the soup right away.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Indonesian Recipes · Asian Soups · All Asian Recipes