Sayur Oyong Bumbu Terasi - oyong with spinach stewed in coconut milk

Ingredients

• 3young oyong (loofah or angled luffa)
• 1 bunchbayam (spinach or wild spinach)
• 4kaffir lime leaves
• 3, seededred lomboks (red chillies)
• 800 mlcoconut milk
• 500 mlchicken broth
• 1 tspsalt
• 4shallots
• 4 clovesgarlic
• 2 cmkencur (aromatic ginger)
• 1 cmgalangal
• 1 tsptoasted terasi (shrimp paste)

Instructions

1. 1

   Prepare the vegetables

   Slice the oyong and the seeded lomboks. Pound or grind the shallots, garlic, kencur, galangal and toasted terasi into a paste.

2. 2

   Heat the coconut milk

   Put the coconut milk in a pan with the spice paste, kaffir lime leaves and sliced lomboks. Heat, then add the chicken broth and salt and bring the mixture to the boil.

3. 3

   Cook until tender

   Add the oyong and spinach, then cook until both are done. Serve.

What is sayur oyong?

Sayur oyong is an Indonesian vegetable soup made with oyong, also known as loofah or angled luffa. It is often cooked with leafy greens and aromatic seasonings, and this version uses coconut milk and chicken broth for a creamy, savoury base.

The spice paste, toasted terasi and kaffir lime leaves give the mild vegetables a fragrant, savoury lift. The short final simmer helps the oyong soften without losing its shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The coconut milk is the main source of fat, while the oyong and spinach contribute some carbohydrate; the chicken broth and terasi add savoury flavour, with the broth supplying most of the recipe's protein. Serve a moderate bowl with rice and add extra vegetables or a lean protein on the side to balance the meal.

Choosing the vegetables

Oyong: Choose young, firm loofah with smooth skin and no soft spots. Peel it if the skin is tough, then slice it into even pieces so it cooks at a similar rate.

Spinach: Bayam refers to leafy greens commonly used in Indonesian cooking. Use spinach or a similar tender green, and wash it well before adding it near the end.

Building the spice base

Spice paste: Grind the shallots, garlic, kencur, galangal and toasted terasi thoroughly. A fine paste disperses more evenly through the coconut milk than roughly chopped pieces.

Aromatics: Kaffir lime leaves and red lomboks go into the pan with the coconut milk. Bruise the leaves lightly before adding if you want their fragrance to release more readily.

Keeping the coconut milk smooth

Gentle heat: Stir the coconut milk and paste as they warm, and avoid letting the pan boil hard for a long time. Add the broth and bring it to the boil as directed, then keep the cooking controlled once the vegetables go in.

Seasoning: The salt is added with the broth, so taste the broth before serving and adjust only if needed. Terasi and chicken broth both bring savouriness, so a small adjustment may be enough.

Knowing when it is done

Oyong: Cook it until tender but still holding its shape; thin slices will soften faster than thick ones. Check a piece with a fork rather than relying on a fixed cooking time, which the recipe does not specify.

Spinach: Add it with the oyong and cook only until wilted and tender. Overcooking can make the leaves lose their fresh texture.

Serving the soup

Serve the soup hot, with rice to soak up the coconut broth. A plain accompaniment works well because the terasi, lime leaves and spice paste already give the soup plenty of character.

For a fuller meal, pair it with another Indonesian-style vegetable or a simply cooked protein. Keep any side seasoning modest so it does not overpower the broth.

Recipe notes & tips

• Peel the oyong if its skin feels firm or fibrous.
• Slice the oyong evenly so the pieces finish cooking together.
• Grind the spice ingredients to a smooth paste for an even broth.
• Stir as the coconut milk heats to help the paste disperse.
• Add the spinach only when you are ready to finish the soup.
• Taste the broth before serving, as terasi and chicken broth are already savoury.

Variations

• Use vegetable broth: Swap the chicken broth for vegetable broth for a meat-free version, noting that terasi is still shrimp-based.
• Make it vegetarian: Leave out the terasi and use vegetable broth, then season to taste.
• Adjust the heat: Use fewer red chillies for a milder broth or leave in some seeds for more heat.
• Add tofu: Stir in firm tofu cubes with the oyong so they heat through in the broth.
• Change the greens: Use another tender leafy green in place of spinach and add it near the end.

Common mistakes to avoid

• Boiling the coconut milk hard: Keep the heat controlled and stir regularly to help the broth stay smooth.
• Leaving tough skin on: Peel oyong with firm or fibrous skin before slicing.
• Cutting uneven pieces: Slice the oyong to a similar thickness so it cooks evenly.
• Overcooking the spinach: Cook just until wilted and tender.
• Adding too much salt early: Taste after the broth and terasi have flavoured the soup before adjusting.
• Using coarse spice pieces: Grind the paste thoroughly so its ingredients blend into the broth.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat gently in a pan until piping hot, stirring carefully; the vegetables may soften further after reheating.

Frequently asked questions