Sayur Bayam (Sayur bayam (sayur bening))
Overview
Sayur bayam, also called sayur bening, is a simple clear vegetable soup from Indonesia. Water is brought to the boil with sliced shallots, garlic, a few Indonesian bay leaves and slices of temu kunci, or fingerroot, a fragrant rhizome related to ginger. Kernels or short pieces of sweet corn are cooked in it first, then young amaranth leaves, the bayam of the name, and often moringa leaves are added for just a minute or two. The soup is seasoned with salt and a little sugar. It is light, clear and slightly sweet, with a gentle peppery aroma from the fingerroot, and it is eaten with rice.
History
Sayur bayam is an everyday home soup of Java, cooked in minutes and eaten with steamed rice at breakfast or lunch. It is part of the typical simple Javanese family meal, often served with fried tempeh or tofu, salted fish and sambal. Its clear broth earned it the second name sayur bening, which means clear vegetable dish.
Main ingredients
Amaranth leaves, sweet corn, moringa leaves, fingerroot, shallots, bay leaves. The soup is built on clear vegetable broth and is usually served hot. Diet: vegan; usually gluten-free.
Explore: Corn soups · More soups from Indonesia
Recipe
Method
- 1
Bring 1.2 l water to the boil with the shallots, garlic, bay leaves and fingerroot.
- 27 min
Add the corn and simmer for 7 minutes.
- 3
Season with salt and sugar.
- 42 min
Add the amaranth and moringa leaves and cook for 1 to 2 minutes.
- 5
Serve at once with rice.
- ✓
Serve. About 25 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
