Ingredients with Measurements:
- 1 bunch of bayam leaves (approximately 300g)
- 1 can of coconut milk (400ml)
- 2 cloves of garlic, minced
- 1 onion, chopped
- 2 red chili peppers, sliced
- 1 tablespoon of vegetable oil
- 2 cups of water
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Wash the bayam leaves thoroughly and remove the stems. Cut the leaves into small pieces.
2. In a pot, heat the vegetable oil over medium heat. Add the garlic, onion, and red chili peppers. Cook until the onion is translucent.
3. Add the bayam leaves to the pot and stir until wilted.
4. Pour in the water and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Using a blender or food processor, puree the soup until smooth.
7. Return the soup to the pot and add the can of coconut milk. Stir well.
8. Heat the soup over low heat until it is hot but not boiling.
9. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 210
Fat: 19g
Carbohydrates: 9g
Protein: 3g
Substitutions for ingredients:
- Bayam leaves can be substituted with spinach or kale.
- Red chili peppers can be substituted with green chili peppers or jalapenos.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add lemongrass or ginger for an extra kick of flavor.
Tips and tricks:
- Be sure to remove the stems from the bayam leaves as they can be tough and fibrous.
- Adjust the amount of red chili peppers to your desired level of spiciness.
- Use full-fat coconut milk for a creamier soup.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until it is hot but not boiling.
Presentation ideas:
Serve the soup in bowls garnished with fresh bayam leaves.
Garnishes:
Fresh bayam leaves, sliced red chili peppers, or a drizzle of coconut milk.
Pairings:
Serve the soup with steamed rice or crusty bread.
Suggested side dishes:
Grilled chicken or fish, roasted vegetables, or a simple salad.
Troubleshooting advice:
If the soup is too thick, add more water or coconut milk to thin it out.
Food safety advice:
Be sure to wash the bayam leaves thoroughly to remove any dirt or debris.
Food history:
Bayam soup with coconut milk is a popular dish in Indonesian cuisine.
Flavor profiles:
Creamy, slightly sweet, and spicy.
Serving suggestions:
Serve the soup as a starter or as a light meal.
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Region: Indonesian