Sayur Bayam Telur: A Delightful Spinach and Egg Dish
Introduction
Sayur Bayam Telur, a delightful dish from Indonesian cuisine, combines fresh spinach with egg and an array of vibrant spices. This nourishing recipe is not only easy to prepare but also makes for a healthy addition to any meal. Whether served as a side dish or a light main course, it brings together the earthy flavors of spinach and the richness of eggs, enhanced by a hint of spice. Let’s dive into this simple yet delicious recipe that is sure to please.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach | 1 large bunch (about 250g) |
| Egg | 1 large |
| Red chili | To taste |
| Green chili | To taste |
| Bird’s eye chili (optional) | To taste (for spice lovers) |
| Shallot | 1 clove |
| Garlic | 1 clove |
| Tomato | 1 medium |
| Seasoning (like MSG) | To taste |
| Sugar | To taste |
| Salt | To taste |
| Vegetable oil | For sautéing |
| Water | 250 ml |
Instructions
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Prepare the Spinach: Start by selecting fresh spinach leaves. Rinse them thoroughly under running water to remove any dirt or impurities. Once clean, set the spinach aside to drain.
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Beat the Egg: In a small bowl, crack the egg and beat it lightly with a fork until the yolk and whites are well combined. Set this aside as well.
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Chop the Aromatics: Finely slice the shallot, garlic, and tomato. If you prefer heat, slice the red and green chilies according to your taste. For an extra kick, include the bird’s eye chili, but feel free to omit it if you prefer a milder flavor.
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Sauté the Aromatics: In a medium-sized pot, heat about 1 teaspoon of vegetable oil over medium heat. Once the oil is hot, add the sliced shallot, garlic, and tomatoes to the pot. Sauté these ingredients until they are fragrant and the shallots are translucent.
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Add Water and Spinach: Pour in 250 ml of water and bring the mixture to a gentle boil. Once boiling, add the cleaned spinach to the pot. Cook until the spinach wilts down and becomes tender, which should take about 2-3 minutes.
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Incorporate the Egg: After the spinach has wilted, gently pour the beaten egg into the pot. Stir slowly to allow the egg to cook evenly and incorporate into the dish. Continue cooking for an additional 1-2 minutes until the egg is fully set.
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Season to Taste: Finally, season the dish with sugar, salt, and your choice of seasoning. Adjust the flavors to your liking, ensuring the balance of saltiness and sweetness enhances the dish.
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Serve: Once everything is cooked through, remove the pot from heat. Serve the Sayur Bayam Telur warm, garnished with additional sliced chilies if desired. Enjoy this comforting dish with steamed rice or as part of a larger meal.
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 120 kcal |
| Protein | 7 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Fat | 8 g |
| Sodium | Varies by seasoning |
This Sayur Bayam Telur recipe is not just a meal; it’s a celebration of fresh ingredients and vibrant flavors. Perfect for any time of year, this dish can easily be adjusted to your spice preference, making it a versatile option for everyone. Enjoy cooking, and let each bite be a testament to the love you pour into your meals!
