 |
 A bowl of sayur bayam | |
| Alternative names | Sayur bening, sayur bayam bening |
|---|---|
| Course | Main course (breakfast or lunch) |
| Place of origin | Indonesia |
| Region or state | Nationwide in Indonesia |
| Created by | Indonesians |
| Serving temperature | hot |
Sayur bayam or sayur bening is an Indonesian vegetable soup prepared from vegetables, primarily amaranth, in clear soup flavoured with temu kunci . It is commonly prepared as main course during breakfast or lunchtime.
Sayur bayam is made up of amaranth, corn, and moringa in a clear soup flavoured with temu kunci, bay leaves, garlic, and shallots. Fried shallots can also be added to sayur bayam [1] .
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups. Many regional cuisines exist, often based upon indigenous culture with some foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Soups in East Asian culture are eaten as one of the main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes.
Sayur asem or sayur asam is an Indonesian vegetable soup. It is a popular Southeast Asian dish originating from Sundanese cuisine, consisting of vegetables in tamarind soup.
Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement of steamed rice. The texture is similar to those of ketupat, with the difference being that the ketupat container is made from woven janur fronds, while lontong uses banana leaf instead.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.
Sayur lodeh is an Indonesian vegetable soup prepared from vegetables in coconut milk popular in Indonesia, but most often associated with Javanese cuisine.
Urap is a salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing. It is commonly found in Indonesian cuisine, more precisely Javanese cuisine. Urap can be consumed on its own as a salad for vegetarian meals or as a side dish. Urap is usually found as a prerequisite side dish of Javanese tumpeng, a cone shaped rice mound surrounded with assorted dishes, as well as part of a nasi kuning dish. In Balinese cuisine it is known as Urab sayur.
Mie ayam, mi ayam, or bakmi ayam is a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat. It is derived from culinary techniques employed in Chinese cuisine. In Indonesia, the dish is recognized as a popular Chinese Indonesian dish, served from simple travelling vendor carts frequenting residential areas, humble street-side warung to restaurants.
Lontong cap go meh is a Chinese Indonesian take on traditional Indonesian dishes, more precisely Javanese cuisine. It is lontong rice cake served with richly-flavoured dishes which include opor ayam chicken in coconut milk, sayur lodeh vegetable soup, hot and spicy liver, hard-boiled pindang egg, koya powder made of soy and dried shrimp or beef floss, pickles, chili paste and prawn cracker. Lontong cap go meh is usually consumed by Chinese Indonesian community during the Cap go meh celebration.
Bumbu is the Indonesian word for a blend of spices and for pastes made from these blends, and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
Mie kangkung, is an Indonesian vegetable noodle soup with kangkung, usually served with bakso meatball and mushroom. It is of a specialty of Betawi cuisine, Jakarta, Indonesia. The yellow egg noodles come with a brown-colored thick soup, made of chicken or beef broth, which is thickened with tapioca, spiced and mixed with garlic and kecap manis. Other ingredients include bakso meatballs, bean sprouts, mushroom, hard boiled quail eggs and sprinkled with bawang goreng and added with dash of kaffir lime juice and sambal.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Stir-fried water spinach is a common Asian vegetable dish, known by various names in Asian languages. Water spinach is stir-fried with a variety of vegetables, spices, and sometimes meats. It is commonly found throughout East, South and Southeast Asia; from Sichuan and Cantonese cuisine in China, to Indonesian, Burmese, Cambodian, Filipino, Malaysian, Singaporean, and Vietnamese cuisine in Southeast Asia; to Sri Lankan cuisine and Bengali cuisine in South Asia.
Brenebon soup or bruinebonensoep is a kidney beans soup commonly found in the Eastern Indonesia, more often specifically associated with Manado cuisine of North Sulawesi. The soup is made from kidney beans with vegetables served in broth seasoned with garlic, pepper and other spices.
Sayur sop is an Indonesian vegetable soup prepared from vegetables in chicken or beef broth. It is popular in Indonesia, served as breakfast or lunch.
