Cara Masak Sayur Genjer Biar Tidak Pahit, Sederhana Tapi Bikin Nambah Nasi

Ingredients

• 300 g Genjer (Water Spinach) (cut into 3‑4 cm pieces)
• 2 tsp Salt (for de‑biting the genjer)
• 2 cloves Garlic (peeled)
• 5 cloves Red Onion (peeled)
• 5 pieces Bird's Eye Chilies (adjust to heat preference, keep seeds if you like it hot)
• 1 piece Red Large Chili (seeds removed for milder flavor if desired)
• 2 pieces Small Tomatoes (roughly chopped)
• 1 tsp Shrimp Paste (Terasi) (fermented shrimp paste, optional if you dislike seafood flavor)
• 1 tsp Sugar (balances acidity)
• 0.5 tsp MSG or Stock Powder (optional flavor enhancer)

Instructions

1. Prepare and De‑bitter the Genjer

   Trim the genjer stems, cut the leaves into 3‑4 cm pieces, then rinse under running water until clean. Transfer to a bowl, sprinkle 2 tsp salt, and massage the leaves for about 3‑4 minutes until water is released. Drain the liquid, rinse the leaves again to remove excess salt, and set aside.

   Time: PT7M

2. Make the Spice Paste

   In a blender, combine garlic, red onion, bird's eye chilies, red large chili, and the two small tomatoes. Blend until smooth.

   Time: PT5M

3. Sauté the Paste

   Heat the wok over medium‑high heat, add a thin drizzle of oil, then pour in the blended paste. Stir‑fry for 5‑6 minutes until the mixture turns a deep reddish‑brown color and the raw aroma disappears. Add 1 tsp terasi and continue stirring for another minute.

   Time: PT7M

   Temperature: Medium‑high heat

4. Combine Genjer and Season

   Add the prepared genjer to the wok, toss quickly to coat with the paste. Sprinkle a pinch of salt, 1 tsp sugar, and, if using, 0.5 tsp MSG or stock powder. Stir‑fry for 4‑5 minutes until the leaves are just wilted but still bright green. If you prefer a slightly saucy texture, splash a tablespoon of water; otherwise keep it dry.

   Time: PT5M

   Temperature: Medium heat

5. Finish and Serve

   Remove from heat, transfer to a serving plate, and serve immediately with steamed rice.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

8 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Genjer (Water Spinach): Water spinach, Morning glory
• Instead of Salt: Sea salt
• Instead of Garlic: Garlic paste
• Instead of Red Onion: Shallots
• Instead of Bird's Eye Chilies: Thai chilies, Jalapeño
• Instead of Red Large Chili: Red bell pepper (for color only)
• Instead of Small Tomatoes: Cherry tomatoes
• Instead of Shrimp Paste (Terasi): Fish sauce (use less), Soy sauce (vegan alternative)
• Instead of Sugar: Palm sugar
• Instead of MSG or Stock Powder: Chicken bouillon, Vegetable bouillon

Equipment Needed

• Chef Knife
• Cutting Board
• Mixing Bowl
• Colander or Sieve
• Blender or Food Processor
• Wok or Large Skillet
• Spatula or Wooden Stirrer
• Measuring Spoons

Critical Steps — Do Not Skip

• Salting and massaging the genjer to remove bitterness
• Cooking the spice paste until fully caramelized and fragrant

Chef Tips from the Video

• Use fresh terasi for the most authentic aroma; dry terasi can be rehydrated in a little warm water before adding.
• A splash of coconut oil at the end adds a subtle fragrance without making the dish greasy.
• Serve with steamed jasmine rice and a side of fried tempeh for a complete Indonesian meal.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently in a pan.

Freezer: Not recommended; texture will become soggy.

Room temperature: Do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• Cut and salt the genjer up to 2 hours ahead; keep it in a bowl covered with a damp cloth in the fridge.
• Blend the spice paste and store in a sealed jar for up to 24 hours; it will keep its flavor.

Frequently Asked Questions