Bayam Tumis Jamur Padi - stir-fry of spinach with mushrooms

Ingredients

• 700 gspinach
• 50 grice-straw mushrooms or mixed mushrooms
• ½onion
• 2red chillies
• ½ tspsalt
• ½ tsppalm sugar
• ½ tsppepper
• 1 tspsalty soy sauce (kecap asin)
• ½ tspsweet soy sauce (kecap manis)
• 50 mlwater
• 30 ml (2 tbsp)oil

Instructions

1. 1

   Prepare the vegetables

   Clean the spinach and halve the mushrooms. Remove the seeds from the chillies and cut them into thin strips, then thinly slice the onion.

2. 2

   Fry the onion

   Heat the oil in a pan and fry the onion for 3 minutes.

3. 3

   Add chillies and mushrooms

   Add the chillies and mushrooms, then mix well.

4. 4

   Cook the spinach

   Add the spinach and fry until it has softened.

5. 5

   Season the stir-fry

   Add the palm sugar, pepper, salt, salty soy sauce and sweet soy sauce, and mix well.

6. 6

   Simmer until done

   Pour in the water and cook until the vegetables are done and the sauce has thickened.

What is bayam tumis jamur?

Bayam tumis jamur means spinach stir-fried with mushrooms in Indonesian. It belongs to the family of quick vegetable dishes commonly served alongside rice and other dishes.

This version combines leafy spinach and mushrooms with red chillies, onion and two types of kecap. Salty soy sauce brings savouriness, while sweet soy sauce and palm sugar round out the seasoning.

Nutrition and macros by portion

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

Spinach and mushrooms provide most of the carbohydrates, while the oil is the main source of fat; the recipe does not specify a substantial protein ingredient. Pair a serving with a protein-rich main and rice for a more balanced plate.

Choosing the mushrooms

Mushrooms: The ingredient list specifies rice-straw mushrooms or mixed mushrooms. Halve them before cooking so they are ready to fry with the chillies.

Spinach: Clean it well before it goes into the pan. The recipe uses a generous 700 g, so add it once the mushrooms are mixed in and allow it to soften.

Build the flavour in stages

Onion: Give the sliced onion 3 minutes in the hot oil before adding anything else. This softens it and starts the flavour base.

Seasoning: Add the palm sugar, pepper, salt and both kecaps after the spinach has softened. Stir thoroughly so the sauces coat the vegetables evenly.

Getting the texture right

Spinach: Fry it just until soft, as directed, rather than expecting it to stay crisp. It wilts considerably as it cooks.

Sauce: Add the 50 ml of water at the end and continue cooking until the liquid thickens. Keep an eye on the pan so the sauce reduces without the vegetables catching.

Adjusting the heat

Chillies: The recipe calls for two red chillies, seeded and sliced into strips. Removing the seeds keeps them out of the stir-fry, while the chillies still contribute their flavour.

If you prefer a milder result, use fewer strips when serving rather than changing the seasoning quantities during cooking.

Serving ideas

Rice: Serve the stir-fry with steamed rice to soak up its sweet-savoury sauce. It also works as a vegetable side alongside a wider Indonesian-inspired meal.

For a more filling plate, pair it with a protein-rich main dish. Serve the spinach while warm, once the sauce has thickened.

Recipe notes & tips

• Wash the spinach thoroughly and drain it before adding it to the pan.
• Slice the onion thinly so it softens during its 3-minute fry.
• Keep the chilli strips and halved mushrooms ready before heating the oil.
• Stir well after adding both kecaps so their flavours distribute through the spinach.
• Cook the final mixture until the sauce thickens, rather than relying on a fixed extra cooking time.

Variations

• Milder chillies: Use fewer chilli strips for a gentler heat.
• Mixed mushrooms: Use the listed mixed-mushroom option in place of rice-straw mushrooms.
• More savoury: Add the listed salty soy sauce carefully and taste before serving.
• Sweeter finish: Keep the palm sugar and sweet soy sauce in the recipe for a rounder flavour.
• Rice accompaniment: Serve with steamed rice to make the vegetables part of a more substantial meal.

Common mistakes to avoid

• Unclean spinach: Grit can remain among the leaves; clean it thoroughly before cooking.
• Crowded preparation: Delaying the other ingredients can leave the onion frying too long; have the mushrooms and chillies ready first.
• Overcooked onion: Fry it for the specified 3 minutes before moving on to the chillies and mushrooms.
• Uneven seasoning: Adding the kecaps without mixing can leave some leaves more heavily coated; stir the vegetables well.
• Watery sauce: The dish is not finished while the liquid is thin; continue cooking until the sauce thickens.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan over a moderate heat until piping hot, adding a small splash of water if the sauce has become too thick.

Frequently asked questions