Sajor Bayam (Spinach-Corn Puree)
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
spinach
fresh |
|
| 1 | each |
onions
large |
|
| 3 | cloves |
garlic
|
|
| 1 | each |
thai bird's eye chili peppers
|
* |
| ½ | teaspoon |
shrimp paste
|
*
|
| 16 | ounces |
corn
creamed |
|
| 1 | teaspoon |
salt
|
|
| 4 | cups |
coconut milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
spinach
fresh |
|
| 1 | each |
onions
large |
|
| 3 | cloves |
garlic
|
|
| 1 | each |
thai bird's eye chili peppers
|
* |
| 2.5 | ml |
shrimp paste
|
*
|
| 462.4 | ml/g |
corn
creamed |
|
| 5 | ml |
salt
|
|
| 946 | ml |
coconut milk
|
|
Directions
Cook spinach until tender.
Grind together onion, garlic, and pepper in a food processor.
Add shrimp paste and cook in a little vegetable oil until golden.
Combine with remaining ingredients except for coconut milk and purée in blender, adding coconut milk as necessary.
Reheat to serve.
