Indonesia Eats

Sayur Bening Bayam Merah Recipe (Indonesian Red Amaranth Clear Soup)

Indonesian Amaranth Clear SoupAt least once a week, I had this Sayur Bening Bayam when I still resided at my parents’ house. It’s very light soup with lots of health benefits. As my maternal side is Eastern Javanese, we enjoy this with dadar jagung (Indonesian corn fritters/pancakes) and sambal terasi. Sayur bening bayam, dadar jagung and sambal terasi are perfect combo.

Amaranth Greens have been mistranslated for so long by the Indonesians and Malaysians. Bayam is actually not spinach. Bayam is a family of Amaranthus. While spinach is a family of Spinacia.

Amaranth Greens have few different species. The one that Indonesians usually make for sayur bening is the Amaranth Greens with pure green leaves. In indonesia, the ones that have a mix colour with red are more popular for natural treatments such as anemia, dysentery, improving kidney’s performance, and strengthen the hair roots.

In this recipe, I used red amaranth or bayam merah.  I’m sorry I didn’t take a picture of fresh amaranth greens, but I found the picture online.

Botanical name: Amaranthus tricolor
Chinese: Yin Choi
English: Amaranthus, Amaranthus, Chinese Spinach, Wild Blite, Edible Amaranth
Indonesian: Bayam Merah, Bayam Glatik
Javanese: Bayem Abrit, Bayem Lemah, Bayem Sekul, Bayem Abang
Maluku: Jawa Lufife, Tona Magaahu, Baya Rohiha
Vietnamese: Rau Den Tuo

As I promised you yesterday, I will share two recipes of using fingerroot.  Here is one of the recipes.  The key of making sayur bening is fingerroot or known as Chinese key or temu kunci in Indonesian. It’s very easy to make, simple, no stir fry process included. I barely see Indonesian recipes by using fingerroot except in Javanese cooking. So, I’ll share the recipe from my family.

Sayur Bening Bayam Merah
– Indonesian Red Amaranth Clear Soup –

Ingredients:
700 g (1.5 lbs) 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

Directions:
1. Wash amaranth greens and drain. Take leaves and young stems.
2. In a pot, add water and bring to a boil. Once it boils, add shallot, fingerroot, sweet corn kernels, salt and sugar. Taste for your liking. Cook until the corn done.
3. Add amaranth greens and cook for about the next 10 minutes or done. Serve.

Cook’s Note:
– The soup is only good for a day. Never reheat the soup. Or else the soup will taste irony.

Pin It

39 thoughts on “Sayur Bening Bayam Merah Recipe (Indonesian Red Amaranth Clear Soup)”

  1. What a beautiful looking soup! It looks and sounds delicious. I love Indonesian food, I have a friend who lives in Jakarta and always brings me back amazing Indonesian cookbooks. Your countries cuisines is delicious. This is a 5 star recipe!

  2. What a beautiful looking soup! It looks and sounds delicious. I love Indonesian food, I have a friend who lives in Jakarta and always brings me back amazing Indonesian cookbooks. Your countries cuisines is delicious. This is a 5 star recipe!

  3. I love this soup. My parents used to plant a lot when I was young. We usually stir fried it…very delicious. Sometimes we make soup with ikan bilis.

  4. Cooking-Gallery

    Sayur bening…;)!! My mum used to force me eating this soup when I was young, I never liked it. I haven't had it for a while, but I don't think I miss it either ;). My mum LOVES sayur bening though, as you maybe can imagine, very healthy she always says…

  5. I love this soup. My parents used to plant a lot when I was young. We usually stir fried it…very delicious. Sometimes we make soup with ikan bilis.

  6. Xiaolu @ 6 Bitterswe

    What a gorgeous color. My mom used to make an amaranth stirfry for me when I was young. It was my favorite, not the least for the vibrant hue.

  7. Cooking-Gallery

    Sayur bening…;)!! My mum used to force me eating this soup when I was young, I never liked it. I haven't had it for a while, but I don't think I miss it either ;). My mum LOVES sayur bening though, as you maybe can imagine, very healthy she always says…

  8. Xiaolu @ 6 Bittersweets

    What a gorgeous color. My mom used to make an amaranth stirfry for me when I was young. It was my favorite, not the least for the vibrant hue.

  9. Wandering Chopsticks

    Vietnamese eat amaranth a lot too. I either just boil it and dip in fish sauce, or stir-fry with fermented bean curd.

  10. Wandering Chopsticks

    Vietnamese eat amaranth a lot too. I either just boil it and dip in fish sauce, or stir-fry with fermented bean curd.

  11. Wow, what an amazing and gorgeous soup that I just posted on my soup blog. I look forward to testing this one out!Seriously Soupyhttp://seriouslysoupy.blogspot.com/2010/08/eat-pray-love-and-soup.html

  12. Pingback: Sup Kerang Darah | Indonesia Eats

  13. Hi Pepi,

    May i know where did u get those ingredients from? It looks like something that is not easy to find in canada?

    Btw your blog is fabulous!

    Thanks!

    1. Amarant greens are easy to find here esp in Summer. Many people who hate weeds that bother their garden will find amaranth greens. Yes Amarant greens (Bayam) is a weed in Canada. However, I can find easily at some Asian stores in Winnipeg. Fingeroots are also easy to find at some Asian stores. The key is you should know other names of ingredients beside English and Indonesian that is what I did earlier when I came to this country 😀

      Thank you for stopping by on my blog.

      Also check this link out which I have a list of Asian grocers in my town.
      http://indonesiaeats.com/winnipeg-ethnic-grocers/

  14. Pingback: Cooking With Grains: 25 Amaranth Recipes - MotivaNova - MotivaNova

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.