Sayur Bening Bayam Merah, Red Amaranth Clear Soup

Written by on June 14, 2012 in Java Culinary with 0 Comments

Sayur Bening Bayam Merah, Red Amaranth Clear Soup

Sayur Bening Bayam Merah Recipe (Indonesian Red Amaranth Clear Soup)


Botanical name: Amaranthus tricolor
Chinese: Yin Choi
English: Amaranthus, Amaranthus, Chinese Spinach, Wild Blite, Edible Amaranth
Indonesian: Bayam Merah, Bayam Glatik
Javanese: Bayem Abrit, Bayem Lemah, Bayem Sekul, Bayem Abang
Maluku: Jawa Lufife, Tona Magaahu, Baya Rohiha
Vietnamese: Rau Den Tuo

Sayur Bening Bayam Merah
– Indonesian Red Amaranth Clear Soup –

700 g (1.5 lbs) amaranth greens
3 shallots (use 5 for smaller size), finely sliced
20 g (0.7 oz) fingerroot, crushed
2 sweet corns, shaved
1200 mL (5 cups) water
seasalt and sugar to taste

1. Wash amaranth greens and drain. Take leaves and young stems.
2. In a pot, add water and bring to a boil. Once it boils, add shallot, fingerroot, sweet corn kernels, salt and sugar. Taste for your liking. Cook until the corn done.
3. Add amaranth greens and cook for about the next 10 minutes or done. Serve.

Cook’s Note:
– The soup is only good for a day. Never reheat the soup. Or else the soup will taste irony.

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