Sajor Bayam (Spinach-Corn Puree)

This Indonesian side dish blends cooked spinach with creamed corn and coconut milk into a vibrant green purée with serious depth from shrimp paste and heat from bird’s eye chili. It’s nothing like the creamed spinach you know from steakhouses.

Shrimp paste (terasi) is the umami bomb that gives this dish its distinctly Indonesian flavor. Grinding it with onion, garlic, and chili, then frying the paste until golden, develops a deep, savory base that transforms simple vegetables into something complex and layered.

The coconut milk gets added during blending, so you control the consistency. More coconut milk makes a thinner, sauce-like purée. Less gives you something thicker and more concentrated.

Bird’s eye chili is small but ferocious. One pepper is enough to add real heat throughout the dish.

Kitchen Tips

• Fry the shrimp paste mixture until truly golden. Undercooked shrimp paste tastes raw and fishy. Properly fried, it becomes nutty and savory.
• Cook the spinach until just tender. Overcooked spinach turns the purée gray instead of vibrant green.
• Blend in batches if needed, adding coconut milk gradually to reach your preferred consistency.
• Reheat gently before serving. Coconut milk can separate over high heat.

Variations

• Vegetarian version: Skip the shrimp paste and add a tablespoon of miso for umami depth without seafood.
• Kale swap: Use kale instead of spinach for a heartier, slightly more bitter purée.