📝 About This Recipe
A staple in Indonesian households, Sayur Bening Bayam is a light, refreshing spinach soup that captures the essence of tropical home cooking. This vibrant dish features a delicate broth infused with the earthy sweetness of 'kunci' (fingerroot) and the natural sugar of golden sweet corn. It is the ultimate comfort food—nutritious, cooling, and remarkably simple, making it the perfect antidote to a humid afternoon or a heavy meal.
🥗 Ingredients
Main Vegetables
- 300 grams Fresh Spinach (Bayam) (washed thoroughly and stems trimmed)
- 2 ears Sweet Corn (cut into 3-4 cm rounds or kernels sliced off the cob)
- 2 medium Carrots (peeled and sliced into thin rounds)
- 1 piece Gambas (Luffa/Silk Gourd) (peeled, halved lengthwise, and sliced)
Aromatics and Broth
- 1.5 liters Water (filtered water for a cleaner taste)
- 5 cloves Shallots (thinly sliced)
- 3 cloves Garlic (crushed and sliced)
- 3 cm Temu Kunci (Fingerroot) (bruised/crushed to release oils)
- 2 pieces Indonesian Bay Leaf (Daun Salam) (optional, for extra depth)
Seasoning and Garnish
- 2 teaspoons Sea Salt (adjust to taste)
- 1.5 teaspoons Granulated Sugar (essential for the 'bening' flavor profile)
- 1/2 teaspoon Mushroom Bouillon (optional for umami depth)
- 2 tablespoons Fried Shallots (Bawang Goreng) (for garnish)
👨🍳 Instructions
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1
Prepare all vegetables by washing them under cold running water. Ensure the spinach is free of grit and the corn silk is removed.
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2
In a large pot, bring 1.5 liters of water to a rolling boil over medium-high heat.
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3
Add the sliced shallots, garlic, bruised temu kunci, and Indonesian bay leaves to the boiling water.
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4
Allow the aromatics to simmer for 3-5 minutes until the fragrance is released and the water becomes aromatic.
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5
Add the corn pieces to the pot. Cover and cook for about 5 minutes until the corn kernels are tender and bright yellow.
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6
Slide in the sliced carrots. Continue to simmer for another 3 minutes until the carrots are slightly softened but still retain a bit of a bite.
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7
Add the gambas (silk gourd) if using. These cook quickly, so 1-2 minutes is sufficient.
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8
Season the broth with salt, sugar, and mushroom bouillon. Stir gently to dissolve.
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9
Taste the broth; it should be light, savory, and have a distinct hint of sweetness from the corn and sugar.
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10
Turn the heat up slightly and add the spinach leaves all at once. Use a spoon to submerge them into the liquid.
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11
Cook the spinach for only 30-60 seconds. You want the leaves to wilt but stay a vibrant, emerald green.
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12
Immediately turn off the heat to prevent the spinach from overcooking and turning brown.
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13
Transfer the soup to a large serving bowl.
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14
Generously sprinkle fried shallots over the top for a nutty, aromatic finish.
💡 Chef's Tips
Use 'Temu Kunci' (Fingerroot) if possible as it provides the authentic citrusy-earthy aroma unique to this dish; if unavailable, a tiny pinch of ginger and lemon zest can be a substitute. Do not overcook the spinach; adding it at the very last second ensures it retains its nutrients and bright color. Balance is key—the sugar is not meant to make the soup a dessert, but to enhance the natural sweetness of the corn. If you are not serving immediately, cook the broth and other vegetables first, then only add the spinach right before the bowl hits the table. For a clearer broth, avoid boiling the water too violently once the vegetables are in.
🍽️ Serving Suggestions
Serve hot alongside a plate of steamed jasmine rice. Pair with 'Ikan Goreng' (Fried Fish) or 'Ayam Goreng' (Indonesian Fried Chicken) for a complete meal. Always serve with a side of 'Sambal Terasi' (Shrimp Paste Chili) for a spicy contrast to the cool soup. Add a few slices of 'Tempe Goreng' (Fried Tempeh) or 'Bakwan Jagung' (Corn Fritters) for added crunch. Enjoy with a glass of iced jasmine tea to complement the refreshing nature of the soup.