Sayur Bayam: Spinach Soup
A light, clear Javanese spinach soup with corn, shallots, and garlic. One of the simplest and most nutritious Indonesian everyday dishes.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 200 g spinach (spinach), washed
- 1 corn on the cob, cut into rounds
- 500 ml water
- 3 shallots, sliced
- 2 garlic cloves, minced
- 1 tbsp cooking oil
- Salt and sugar
👨🍳 Instructions
- Heat oil and sauté shallots and garlic until fragrant.
- Add water and corn rounds.
- Bring to a boil and cook for 5 minutes.
- Add spinach and cook briefly until just wilted.
- Season with salt and sugar.
- Serve immediately with steamed rice.
❓Frequently Asked Questions
What is Sayur Bayam: Spinach Soup?
A light, clear Javanese spinach soup with corn, shallots, and garlic. One of the simplest and most nutritious Indonesian everyday dishes.
Where does Sayur Bayam: Spinach Soup come from?
Sayur Bayam: Spinach Soup originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Sayur Bayam: Spinach Soup difficult to make?
Sayur Bayam: Spinach Soup requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Sayur Bayam: Spinach Soup?
Store leftover Sayur Bayam: Spinach Soup in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.