Bobor Bayam: Spinach in Coconut Milk (Vegan)

Method5 steps · about 1 hr

1. 1

   Step 1: Blend the garlic (2 cloves), shallots (4), fresh kencur (2 cm) and coriander seeds into a smooth paste.

   Uses 2 cloves garlic · 4 shallots · 2 cm fresh kencur · 1 teaspoon of dried whole coriander seeds

2. 2

   Step 2: Bring the 1 litre water to a boil. Add the blended paste, bruised galangal (3 cm), either the two salam leaves or the two bay leaves, salt to taste (to taste) and sugar (1 teaspoon).

   Uses 1 litre water · blended Bobor paste · 3 cm galangal (lengkuas), bruised · 2 salam leaves (or choose the bay-leaf alternative) · 2 bay leaves, instead of salam leaves · Salt to taste · 1 teaspoon sugar

3. 3

   Step 3: Lower the heat and add the coconut milk (200 ml). Simmer for about 10 minutes. Adjust the seasoning.

   Simmer Broth · 10 minUses seasoned aromatic broth · 200 ml coconut milk

4. 4

   Step 4: Add the chayote (1) pieces and simmer for about 5 minutes, until tender; continue gently if needed.

   Cook Chayote · 5 minUses coconut broth · 1 chayote (labu siam), peeled, wash and cut into pieces 1×2 cm

5. 5

   Step 5: Add the spinach (250 grams), turn off the heat and cover the pot. Let stand for a few minutes until the spinach wilts and the vegetables are cooked, then serve.

   Stand until spinach wiltsUses chayote in coconut broth · 250 grams spinach, washed and rinsed several times, cut into serving pieces