Monday, December 7, 2020

Vegetarian Bayam Masak Lemak (Spinach Coconut Stew)

Close-up of vegetarian bayam masak lemak, spinach and coconut milk stew
Isn’t it amazing how Ms. Nava can transform traditional Malay dishes into delicious vegetarian versions? While many Malay dishes traditionally include dried shrimp, anchovies, or eggs, like in masak lemak, there’s still plenty of room for vegetarian adaptations (VEGETARIAN ASAM PEDAS). The Malay community enjoys raw salads with sambal belacan, which I absolutely love too.

Vegetarianism is becoming more popular across cultures, with Chinese and Indian communities embracing it. For Indians, vegetarianism is common for religious occasions, a way to honor their gods. It’s even seen as a trend, with one person inspiring another. Some believe being vegetarian brings spiritual benefits, even promising a path to heaven.

 

Now, let’s talk about today’s recipe: Vegetarian Bayam Masak Lemak (Spinach Coconut Stew). Made with organic spinach from Nava's Zen, and flavored with lemongrass and turmeric leaf from the garden, this dish is incredibly fragrant, creamy, and simply delicious (EGG CURRY RECIPES). A perfect vegetarian treat!

 

Ingredients

1 bunch spinach - washed, rinsed, leaves plucked, stems sliced

1 ½ cups thick coconut milk

2 turmeric leaves - sliced

3 tbsp oil

Salt to taste

Nava’s Zen organic spinach used in the vegetarian bayam masak lemak dish

For blending
1 large red onion
1 inch fresh turmeric
1 lemongrass
Fresh red chilies - as needed


Method:

Heat the oil in a pot over medium heat and add the blended/pounded ingredients. Fry until fragrant.

Pour in 1 cup of water and bring to a simmer.

Cooking the gravy paste for vegetarian bayam masak lemak in a pot

coconut milk stew before adding spinach in a pot

Add the prepared spinach and cook until wilted.
Pour in the coconut milk and add salt to taste. Simmer gently until the spinach is fully cooked and the flavors are well combined.
Turn off the heat and stir in the sliced turmeric leaf. 
Serving vegetarian bayam masak lemak, spinach coconut milk stew in a serving plate
(Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that nourishes the breath, body, mind, and soul).




No comments:

Post a Comment

Ylang Ylang: Cananga Odorata Uses and Benefits

(Updated Version) Ylang-ylang, a beloved part of Nava's Zen, fits perfectly with our Zen yoga and nature therapy approach, much like the...