Brilio.net – Grandma’s corn spinach bobor in this village has a very distinctive savory taste and is not bitter. The combination of chayote, carrots and sweet corn provides a rich texture in every bite of the light coconut milk sauce. The prominent aroma of kencur is the main key that makes this dish feel very authentic and appetizes anyone’s taste.
The freshness of spinach combined with the sweetness of corn kernels creates a refreshing effect on the body. The use of spices such as candlenuts and coriander gives depth of flavor to the soup, while the mushroom stock ensures that each vegetable element has a balanced taste. This dish is very suitable to be enjoyed as a relaxing lunch menu but still full of energy.
The process of preparing this dish is very easy and practical for anyone who is learning to cook. The steps are quite simple, just boil the ground spices and then add the vegetables gradually based on their level of hardness. No complicated cooking techniques are needed to produce delicious and perfectly cooked bobor vegetables.
Preparation of Ingredients and Cooking Equipment:
Cooking equipment such as a sharp knife for cutting vegetables, a mortar for grinding spices, and a medium-sized pan must be prepared first. Doing the mise en place technique or cutting all ingredients such as chayote into dice and slicing carrots before turning on the stove will make the cooking process much more organized. Smartphones or cellphones can be placed on a safe stand in the kitchen area so that recipe instructions are easy to monitor without having to dirty the screen when your hands are busy stirring the food.
Come try it with BrilioFood, Wednesday (15/4).
Grandma’s Village Corn Spinach Bobor Recipe
photo: Gemini
Material:
– 200 g zucchini, cut into 2 cm cubes
– 100 gr carrots, sliced 1 cm
– 100 g sweet corn kernels
– 200 g spinach leaves, wash clean
– 700 ml of water
– 1 bay leaf
– 2 cm galangal, crushed
– 1 tsp Mushroom Broth
– 1 tsp granulated sugar
– 65 ml instant coconut milk
– 1 tablespoon fried shallots
Ground Spices and Other Seasonings:
– 5 red onions
– 2 cloves of garlic
– 3 candlenuts
– 1/2 tsp coriander
– 1 cm galangal
– 1 tsp salt
Complementary Ingredients:
– Fried shallots to taste
1. Boil water in a pan along with ground spices, galangal and bay leaves. Add the instant coconut milk to the boiling water then stir until evenly mixed.
2. Add the chayote pieces, carrot slices, mushroom stock and granulated sugar to the coconut milk sauce. Cook these ingredients while continuing to stir gently until the chayote reaches half-cooked doneness.
3. Add the sweet corn into the pan, then cook again until the sauce boils perfectly while continuing to stir so that the coconut milk doesn’t break down until the sweet corn is completely cooked.
4. Add the spinach leaves to the dish, then stir briefly until the spinach looks wilted. Immediately remove the pan from the stove so that the vegetables don’t get too soft. Serve the corn spinach bobor in a bowl with a sprinkling of fried shallots on top.
How to Maintain Food Nutrition:
The nutrients in vegetables can be maintained by paying attention to the order and duration of cooking. Spinach is added last and only cooked until wilted so that the vitamins in it are not lost due to excessive heat. Using coconut milk that is continuously stirred also ensures even heat distribution so that vegetables such as chayote and carrots are cooked without completely destroying the fiber structure.
5 Corn Spinach Bobor FAQs:
1. Why should spinach be added last?
So that the spinach’s texture is not destroyed and its nutritional content is maintained properly.
2. What is the function of kencur in this recipe?
Galangal functions to provide a distinctive fresh aroma and eliminate the bitter taste that may appear from vegetables.
3. Can coconut milk be replaced with another type?
This recipe uses instant coconut milk for convenience but still gives the sauce the right thickness.
4. How do you keep the coconut milk from breaking?
The sauce must continue to be stirred slowly during the cooking process, especially when the water starts to boil.
5. What vegetables can be added besides those in the recipe?
The main basic ingredients are spinach and corn, but chayote and carrots are ideal textural complements.
(brl/lak)
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