Creamy vegetable sayur

Creamy vegetable sayur

Sayur bubur (West Java)

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From
South East Asian Food

Ingredients

Quantity Ingredient
2 cups thin coconut milk
2 small chicken stock cubes
2cm piece galangal, sliced and bruised
1 stalk lemongrass, cut into 5 cm lengths and bruised with the side of a cleaver
2 salam leaves
1 cup very thick coconut milk
1 bunch very young english spinach or amaranth or swiss chard or any similar green leafy vegetable
salt, to taste
palm sugar, to taste (optional)

Paste spices

Quantity Ingredient
3 roasted candlenuts or raw almonds or macadamia nuts
1 garlic clove, smashed and chopped
4 shallots, sliced
1/4 teaspoon freshly ground coriander seed

Method

  1. Pour the thin coconut milk into a saucepan, add the stock cubes, the galangal, lemongrass and the salam leaves and bring everything to the boil. In the meantime, grind the spices to a paste in a mortar or a food processor attachment. Add a little stock from the saucepan and blend until well mixed and smooth.
  2. Stir this into the saucepan and simmer until you have a flavoursome broth. Add the thick coconut milk and bring back to a simmer. Without letting it boil, add the spinach. Allow the soup to cook lightly, stirring all the time (this will only take a minute or two). Add salt and sugar to taste and serve, first removing the salam leaves, the galangal slices and the lemongrass.
  3. This makes a good vegetarian dish if you leave out the chicken cubes.
Tags:
SBS
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