Sayur bening bayam merah - indonesian red amaranth clear soup

(5.00/5 - 1 vote)


- 700 g (1.5 libras) 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


Step 1:

Wash amaranth greens and drain. Take leaves and young stems.

Step 2:

In a pot, add water and bring to a boil. Once it boils, add shallot, fingerroot, sweet corn kernels, salt and sugar.

Step 3:

Taste for your liking. Cook until the corn done.

Step 4:

Add amaranth greens and cook for about the next 10 minutes or done. Serve.

Rate this recipe:


Related video

Related recipes

(c) Madeinwork | Privacy Policy