📝 About This Recipe
A beloved Sundanese classic, Tumis Genjer showcases the unique, succulent texture of the Velvetleaf plant, a vegetable traditionally found in Indonesian rice paddies. This dish balances the slight natural bitterness of the greens with the deep, savory umami of fermented yellow soybeans (tauco) and a kick of bird's eye chili. It is a rustic yet sophisticated side dish that brings the vibrant, earthy flavors of West Java straight to your dining table.
🥗 Ingredients
Main Ingredients
- 300 grams Genjer (Velvetleaf) stalks and leaves (cleaned and cut into 3cm pieces)
- 1 tablespoon Salt (for prepping Genjer) (to draw out bitterness)
- 3 tablespoons Vegetable oil (for sautéing)
Aromatics and Seasoning
- 5 pieces Shallots (thinly sliced)
- 3 cloves Garlic (thinly sliced)
- 5 pieces Red Bird's Eye Chilies (sliced diagonally; adjust to heat preference)
- 2 pieces Large Red Chili (sliced diagonally)
- 2 tablespoons Tauco (Fermented Yellow Soybeans) (use a high-quality Indonesian brand)
- 2 cm Galangal (Lengkuas) (bruised)
- 2 pieces Indonesian Bay Leaf (Daun Salam) (fresh or dried)
- 1 medium Tomato (cut into wedges)
The Sauce Base
- 1 tablespoon Palm Sugar (Gula Jawa) (shaved or granulated)
- 1/4 teaspoon Salt (add carefully as tauco is already salty)
- 1/2 teaspoon Mushroom bouillon powder (optional for extra umami)
- 50 ml Water (to create a light sauce)
👨🍳 Instructions
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1
Place the cut Genjer in a large bowl and sprinkle with 1 tablespoon of salt. Gently squeeze and massage the vegetables for 2-3 minutes until they wilt and release green liquid; this removes the excess bitterness.
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2
Rinse the massaged Genjer thoroughly under cold running water twice to remove the salt and bitter sap, then squeeze dry and set aside.
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3
Heat the vegetable oil in a wok or large frying pan over medium-high heat.
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4
Add the sliced shallots and garlic to the hot oil. Sauté for 2-3 minutes until fragrant and the edges turn slightly golden.
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5
Add the red bird's eye chilies, large red chili, bruised galangal, and bay leaves. Stir-fry for another minute until the chilies are softened.
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6
Incorporate the tauco (fermented soybeans) into the wok. Stir quickly to prevent burning, allowing the fermented aroma to bloom for about 30 seconds.
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7
Add the tomato wedges and cook until they begin to soften and release their juices.
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8
Increase the heat to high and add the prepared Genjer to the wok. Toss vigorously to coat the greens with the aromatics.
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9
Pour in the water, palm sugar, salt, and mushroom bouillon. Stir quickly to combine all flavors.
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10
Cook for only 2-3 minutes. Genjer cooks very fast; you want it to be tender but still retain a slight 'crunch' and vibrant green color.
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11
Taste the sauce. It should be a harmonious balance of salty, spicy, and slightly sweet. Adjust seasoning if necessary.
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12
Remove from heat immediately and transfer to a serving plate. Discard the galangal and bay leaves before serving.
💡 Chef's Tips
The secret to perfect Genjer is the salt-rubbing technique; never skip this or the dish may be unpleasantly bitter. Because tauco brands vary in saltiness, always taste your dish before adding extra salt. Use a high heat and short cooking time to prevent the Genjer from becoming slimy or overcooked. If you cannot find Genjer, water spinach (kangkung) is a great substitute, though it won't require the salt-rubbing step. For an extra layer of flavor, you can add a tablespoon of dried shrimp (ebi) or sliced fish balls.
🍽️ Serving Suggestions
Serve hot alongside a bowl of steaming jasmine rice or 'Nasi Liwet'. Pairs beautifully with 'Ikan Goreng' (fried fish) or 'Ayam Goreng Lengkuas'. Add a side of 'Sambal Terasi' for those who crave even more heat. Complete the meal with fresh cucumber slices and fried tempeh. Serve with a cold glass of iced Jasmine tea to cleanse the palate.