GRANDMA’S BOBOR BAYAM (Spinach in Coconut Milk)

by - Friday, August 07, 2009


Oh yeah! Tata is on fire to write recipes in English. One says that if we want to master a language well, we have to LIVE it! I know, my English still needs improvements here and there, and sometimes is still sounded Indonesian one :D. But, trying to live it is better than not. And the good news is I have so many buddies here that they’ll surely help me improving my English :D. So, started at this moment, I will try to LIVE English. Okay, let me start my English recipe with Bobor Bayam (Spinach in Coconut Milk). My grandmother used to cook this dish when I was a child. Usually, on a hot mid day when I was playing with my play mates, she would call me and my friends for lunch. We loved to enjoy it with krupuk and sambal tomat. O yeah, we were villager kids, so we have already been used to sambal since we were kids *great kids :D*. Hemmm…. Enjoying lunch with our friends, noisy atmosphere, laughs, and willy-nilly table with food… O… it sounds heaven… Now I miss my childhood. So, I think it’s a good idea to cook up this dish and bring me back to my childhood memory :D.


(Spinach in Coconut Milk)

2 little bunches of spinach, separate the leaves from the stalks
500 ml coconut milk
2 cm kencur (Indonesian root crop used as spice and medicine), bruised
1 Indonesian bay leaf / Salam leaf
2 kaffir lime leaf
2 cm galangal, bruised
Salt and sugar to season
Chicken powder *opt*

Spice to paste:
3 cloves of shallot
2 cloves of garlic
1/3 tsp ground coriander

1. Boil coconut milk. Add other ingredients except spinach.
2. After boiling, add spinach. Cooked until spinach wilted. Remove from heat.
3. Enjoy with warm steamed rice and sambal tomat :D


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