057e Spinach with Tomato Sambal (Bayam Sambal Tomat)



3 bunch Spinat trim the spinat leaves, boil in the hot water, drain

150 grams Prawn Peel the skin

2 pcs Tomato Cut the tomatoes into 4 sections.

2 pcs Red chilies seeded, cut into 3 cm

2 pcs Green chilies seeded, cut into 3 cm

4 pcs Shallot

2 pcs Garlic

1/2 tsp. Shrimp paste (optional) fried

1 tsp. Palm Sugar

Salt to taste

200 ml Coconut cream


Wash spinach, take only the leaves. In a large saucepan, bring salt and water in to boil. Add the spinach and blanch for about 5 minutes, ensuring they remain crisp. Drain and put aside.

In fry pan placed four spoons vegetable oil and fry the Shallot, red chilies, garlic, tomatoes stir over medium heat until the mixture turn into soft. Using the mortar and pastel blend all the ingredients that have been fried until turn into tomato sambal paste. Add brown sugar, shrimp paste and salt. Mixed well. Put a side

In fry pan placed four spoons vegetable oil, place the tomato sambal paste in the sauce pan. Add prawn. Pour coconut milk into the sambal and simmer a few minutes. Add the additional water if you think the sauce is too thick. When coconut milk begins to bubble, simmer for another 10 minutes

On a large platter, carefully arrange the boil spinach. Pour the tomato sambal over the spinach (as much as you like, reserving some for future use if you want to).