Sayur Bening Labu Air - stewed long melon with spinach

Ingredients

• 250 glong melon
• 125 gspinach
• 100 gsweetcorn
• 3 clovesgarlic
• 3shallots
• 3dried chilli peppers
• ½ tspdried shrimp (ebi)
• 2 tspsalt
• ½ tsppalm sugar
• 100 mlchicken stock
• 900 mlwater

Instructions

1. 1

   Prepare the ingredients

   Slice the shallots and garlic thinly. Chop the dried chillies and dried shrimp, then cut the long melon into pieces.

2. 2

   Start the broth

   Heat the water in a pan. Add the garlic, shallots, dried shrimp and chillies, and cook for 3 minutes.

3. 3

   Add seasoning

   Stir in the salt, palm sugar and chicken stock.

4. 4

   Cook the vegetables

   Add the long melon, spinach and sweetcorn. Cook until done.

What is sayur bening?

Sayur bening means clear vegetable soup in Indonesian, and it is a straightforward style of home cooking built around vegetables and a lightly seasoned broth. This version combines long melon, spinach and sweetcorn with garlic, shallots and dried shrimp for savoury depth.

The mild-tasting melon and quick-cooking spinach keep the soup fresh and simple, while the corn adds sweetness.

Nutrition and macros by portion

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

The long melon, sweetcorn and palm sugar provide most of the carbohydrates, while the chicken stock and dried shrimp contribute some protein. The chicken stock and dried shrimp also add flavour and may contribute sodium; serve with rice or another filling side if you want a more balanced, satisfying plate.

Building the broth

Aromatics first: simmering the garlic, shallots, dried shrimp and chillies in the water for 3 minutes gives the broth time to take on their flavour before the vegetables go in.

Seasoning next: stir the salt, palm sugar and chicken stock into the liquid so they are distributed through the soup.

Preparing the vegetables

Long melon: cut it into pieces that are similar in size so they cook at roughly the same pace. The recipe does not specify whether to peel it, so prepare it according to the melon you have.

Spinach: add it with the melon and sweetcorn as directed. It needs less cooking than the melon, so check the vegetables as they simmer.

Checking when it is ready

Use the melon as your main doneness cue: it should be tender when pierced, rather than left firm or cooked until it falls apart. The spinach should be wilted and the corn heated through.

The method gives no exact simmering time after adding the vegetables, so taste and check their texture rather than relying on a fixed number of minutes.

Serving the soup

Serve it warm in bowls, making sure each portion gets some broth, long melon, spinach and corn. A bowl of rice alongside makes the light soup into a more substantial meal.

Taste the broth before serving and adjust the seasoning if needed; the saltiness of chicken stock can vary.

Recipe notes & tips

• Slice the shallots and garlic evenly so they cook at a similar rate.
• Chop the dried shrimp finely so its savoury flavour spreads through the broth.
• Cut the long melon into similar-sized pieces for more even cooking.
• Taste the soup before adding extra salt, as the stock may already be salty.
• Check the melon for tenderness while the vegetables cook.

Variations

• Use vegetable stock: swap it for the chicken stock to make a meat-free broth.
• Adjust the chilli: use fewer dried chillies for a gentler soup or more for extra heat.
• Add tofu: simmer pieces with the vegetables for a more filling bowl.
• Try another leafy green: use a similar amount of a quick-cooking green in place of spinach.
• Serve with rice: add cooked rice to the bowl for a heartier meal.

Common mistakes to avoid

• Adding vegetables too early: simmer the aromatics for the full 3 minutes first so they flavour the broth.
• Uneven melon pieces: cut them to a similar size so they become tender at the same time.
• Overcooking the spinach: check the soup as it simmers and stop when the vegetables are done.
• Over-salting: taste the broth after stirring in the stock before adding any extra salt.
• Leaving the dried shrimp in large pieces: chop it finely so its flavour is better distributed.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; the spinach and melon may soften further.

Frequently asked questions