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

HomeEasy RecipesSayur Bening Bayam Merah Recipe (Indonesian Red Amaranth Clear Soup)August 6, 2010385ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINE

At 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.

FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleFingerroot (Temu Kunci – Kra Chai)Next articleVietnamese Glutinous Rice Dumplings Recipe (Bánh Trôi)Indonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.

  1. Torviewtoronto August 6, 2010 At 3:02 AMthat is beautifulReply
  2. Cajun Chef Ryan August 6, 2010 At 3:18 AMThis is such a colorful bowl of soup, and delicate ingredients too!Bon appetit!=:~)Reply
  3. tigerfish August 6, 2010 At 6:49 AMThis soup must be nutritious and healthy.Reply
  4. Spicie Foodie August 6, 2010 At 7:52 AMWhat 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!Reply
  5. Torviewtoronto August 6, 2010 At 10:02 AMthat is beautifulReply
  6. Cajun Chef Ryan August 6, 2010 At 10:18 AMThis is such a colorful bowl of soup, and delicate ingredients too!Bon appetit!=:~)Reply
  7. ~Lisa~ August 6, 2010 At 10:39 AMGorgeous looking soup! I love all the colors and the health benefits.Reply
  8. tigerfish August 6, 2010 At 1:49 PMThis soup must be nutritious and healthy.Reply
  9. Spicie Foodie August 6, 2010 At 2:52 PMWhat 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!Reply
  10. MaryMoh August 6, 2010 At 2:56 PMI 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.Reply
  11. ~Lisa~ August 6, 2010 At 5:39 PMGorgeous looking soup! I love all the colors and the health benefits.Reply
  12. Cooking-Gallery August 6, 2010 At 8:24 PMSayur 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…Reply
  13. MaryMoh August 6, 2010 At 9:56 PMI 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.Reply
  14. Xiaolu @ 6 Bitterswe August 7, 2010 At 1:29 AMWhat 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.Reply
  15. Cooking-Gallery August 7, 2010 At 3:24 AMSayur 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…Reply
  16. Torviewtoronto August 7, 2010 At 4:54 AMHiPls accept this awardhttp://torviewtoronto.blogspot.com/p/awards-and-publications.htmlregardsReply
  17. Xiaolu @ 6 Bittersweets August 7, 2010 At 8:29 AMWhat 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.Reply
  18. Torviewtoronto August 7, 2010 At 11:54 AMHiPls accept this awardhttp://torviewtoronto.blogspot.com/p/awards-and-publications.htmlregardsReply
  19. noobcook August 7, 2010 At 3:59 PMreally beautiful, love the red hue of the soup.Reply
  20. pigpigscorner August 7, 2010 At 6:49 PMThe colour is beautiful! My grandmother used to stir-fry this veg a lot.Reply
  21. noobcook August 7, 2010 At 10:59 PMreally beautiful, love the red hue of the soup.Reply
  22. Wandering Chopsticks August 7, 2010 At 11:34 PMVietnamese eat amaranth a lot too. I either just boil it and dip in fish sauce, or stir-fry with fermented bean curd.Reply
  23. pigpigscorner August 8, 2010 At 1:49 AMThe colour is beautiful! My grandmother used to stir-fry this veg a lot.Reply
  24. Magda @ Be Nutritiou August 8, 2010 At 4:04 AMI love the colors, looks amazing. I’ve never heard of fingerroot, what is it?Reply
  25. Wandering Chopsticks August 8, 2010 At 6:34 AMVietnamese eat amaranth a lot too. I either just boil it and dip in fish sauce, or stir-fry with fermented bean curd.Reply
  26. Magda @ Be Nutritious August 8, 2010 At 11:04 AMI love the colors, looks amazing. I’ve never heard of fingerroot, what is it?Reply
  27. Kitvy August 9, 2010 At 12:11 PMNice blog you have here.Great.Reply
  28. Kitvy August 9, 2010 At 7:11 PMNice blog you have here.Great.Reply
  29. Spoon and Chopsticks August 10, 2010 At 8:54 PMGreat bowl of soup. Great blog to learn Indonesian recipes.I’m following you.Reply
  30. Spoon and Chopsticks August 11, 2010 At 3:54 AMGreat bowl of soup. Great blog to learn Indonesian recipes.I’m following you.Reply
  31. Kathy August 11, 2010 At 11:58 PMThis looks beautiful! Love your photos. I hope you will submit this to http://www.FindingVegan.com ~KathyReply
  32. Kathy August 12, 2010 At 6:58 AMThis looks beautiful! Love your photos. I hope you will submit this to http://www.FindingVegan.com ~KathyReply
  33. Serena August 14, 2010 At 10:18 AMWow, 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.htmlReply
  34. Serena August 14, 2010 At 5:18 PMWow, 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.htmlReply
  35. Sup Kerang Darah | Indonesia Eats September 15, 2012 At 8:52 AM[…] soup that I love so much and didn’t have it for years. The idea of this soup is the same as sayur bening bayam merah (red amaranth clear soup). The different is just added in garlic to my Sup Kerang Darah (Blood Cockle Clear […]Reply
  36. Diana February 9, 2013 At 10:30 AMHi 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!ReplyIndonesia Eats February 9, 2013 At 11:39 AMAmarant 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.https://indonesiaeats.com/winnipeg-ethnic-grocers/Reply
  37. Cooking With Grains: 25 Amaranth Recipes – MotivaNova – MotivaNova November 26, 2013 At 8:33 AM[…] For Full Recipe Visit indonesiaeats.com […]Reply
  38. Soplica June 19, 2015 At 2:12 PMIch befasse mich mit diese Thema schon Lange und hier knnen wir diese Thema ausbauen.Reply

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