GRANDMA’S BOBOR BAYAM (Spinach in Coconut Milk)

by - Friday, August 07, 2009

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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.

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GRANDMA’S BOBOR BAYAM
(Spinach in Coconut Milk)


Ingredients:
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

Method:
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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