Indonesian Style Malabar Spinach
- Ready In:
- 4 cups malabar spinach leaves
- 3 tablespoons peanut oil
- 3 garlic cloves, finely chopped
- 1 piece fresh galangal root (1/2 inch) or 1 piece fresh gingerroot, peeled and finely chopped (1/2 inch)
- 1 red chili pepper, seeded and slivered lengthwise
- 1 3⁄4 cups cream of coconut (not coconut milk)
- 1⁄4 cup lime juice
- 1⁄4 teaspoon salt
- 1 scallion, sliced into thin rings including green tops
- 4 fresh kaffir lime leaves (or 2 dried leaves pulverized in a spice mill)
- Gently sauté the galangal, garlic, and chile in the oil for a few minutes, then stir in the greens and cook until they are wilted through.
- Drain off excess liquid.
- Combine the remaining ingredients in a medium-size, heavy-bottomed saucepan and heat to a bare simmer, stirring constantly. Do not let it boil.
- Add the cooked greens and mix.
- Serve warm.
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I didn't have enough Malabar spinach, so I used Napa cabbage (sauteed in 3 batches without vegetable oil, I used rice vinegar & water) - there's plenty of sauce for a whole Napa cabbage. I gave it 5 stars because it's easy, not too many ingredients, inexpensive, easy prep, refrigerates and reheats well, and the flavor is SUPERB! It could be because I used Mexican limon fruits picked fresh from a tree, if I couldn't get them I'd use Key limes. A Vietnamese colleague recommended a few fragrant whole chilis added to the sauce - I'll try that next time. I paired this with white Jasmine rice. Lots of white made for a pale dish, had I had black sesame to sprinkle over, it would have improved the presentation. Maybe even cilantro, some fresh sliced scallion greens? Recommended.