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Sayur bening bayam merah - indonesian red amaranth clear soup

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- 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.

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