Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach | 200 grams |
| Corn | 1 cup, sliced |
| Tempe | 100 grams, diced |
| Skipjack Tuna | 150 grams, flaked |
| Red Onion | 2, thinly sliced |
| Garlic | 3 cloves, minced |
Instructions
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Begin by preparing the aromatics: thinly slice the red onion and mince the garlic. Heat a pot of water to a rolling boil and add the sliced onions and garlic, allowing them to infuse the water with their flavors.
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Next, incorporate the sliced corn into the pot. Let it cook for about 3-5 minutes until tender but still vibrant.
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Gently add the spinach, allowing it to wilt in the hot water. This will take just a couple of minutes.
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Finally, season your mixture with salt and pepper to taste, then fold in the diced tempe and flaked skipjack tuna, stirring gently to combine all ingredients. Cook for an additional 2-3 minutes, allowing the flavors to meld beautifully.
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Serve hot as a nutritious side dish or a light main course, enjoying the delightful blend of textures and flavors that celebrate the essence of Indonesian cuisine.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 20 g |
| Carbohydrates | 30 g |
| Fat | 8 g |
| Fiber | 5 g |
This Sayur Bayam dan Tongkol recipe showcases the ultimate harmony of fresh vegetables and savory fish, perfect for any meal. Enjoy!