| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 80 | 3g | 0.2g | 10g |
| sugars | fibre | protein | salt |
| 2g | 3g | 2g | 0.4g |
Why I Love Indonesian Sautéed Spinach with Tamarind Water
There’s something remarkably comforting about the blend of flavors with a hint of zing in the Indonesian delicacy, Sautéed Spinach with Tamarind Water. This humble recipe, laced with a sharp tang from the tamarind and heat from chili peppers, evokes a unique symphony of flavors that dance on the palate.
The Culinary Fusion I Cherish
I’ve personally loved seeing food as not just a means of sustenance but also a fantastic tool for exploring and blending cultures. As a woman who grew up in the heart of Atlanta, Georgia with West African parents, I have been exposed to the melting pot of Southern cooking, with its down-to-earth comfort foods, and the vibrant, fiery flavors of Nigerian cuisine. This Indonesian recipe strikes a chord with me because it echoes the ethos of the Afro-Southern fusion I adore, blending diverse profiles to create something uniquely flavorful.
Inspiration from Acclaimed Chefs
When we talk about Asian cuisine, the contributions of Vania Wibisono, otherwise known as “the Indonesian Cuisine Queen”, cannot be overlooked. While this recipe wasn’t directly inspired by Vania, her work has continually emphasized the beautiful complexity of Indonesian food, a quality I’ve strived to capture in this Sautéed Spinach with Tamarind Water recipe.
This dish is reminiscent of many stir-fried spinach recipes found in Southern cooking, albeit with a very different flavor profile thanks to the tamarind water. Its distinct tang and spice bring a pleasant contrast against the mild and wholesome flavor of spinach.
A Versatile Dish for Any Meal
Sautéed Spinach with Tamarind Water also happens to be comforting and versatile, working well as a side dish or a hearty entrée. It pairs perfectly well with plain jasmine rice or grains like couscous for that global fusion touch. But if you’re more of an adventurous foodie, you can create an Afro-Asian fusion experience by serving it alongside some Jollof rice or yam porridge, both classic West African dishes.
Bon appétit!
What You’ll Need
- 2 cups fresh spinach
- 1 tablespoon tamarind paste
- 2 cups water
- 2 cloves garlic, thinly sliced
- 1 red chili pepper, seeds removed, thinly sliced
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon ground white pepper
Method
Step One
In a small saucepan, combine 1 tablespoon of tamarind paste with 2 cups of water. Stir until the paste is dissolved, and bring it to a simmer on medium heat. Once simmering, let it cook for 2-3 minutes and then remove from heat. Set the tamarind water aside.
Step Two
In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the garlic and red chili slices to the wok and sauté them until they become fragrant. Be careful not to burn the garlic.
Step Three
Add the fresh spinach to the wok and toss to coat it in the garlic and chili oil. Stir-fry for 1-2 minutes until the spinach is just wilted.
Step Four
Pour the tamarind water over the spinach, and add the salt, sugar, and white pepper. Stir well to combine all ingredients and dissolve the seasonings into the liquid.
Step Five
Simmer the mixture for an additional 2-3 minutes, until the flavors have melded together. If the spinach seems too dry, you can add more water, a tablespoon at a time.
Step Six
Taste and adjust seasoning if needed, then remove the wok from the heat. Serve the sautéed spinach with tamarind water warm as a side dish or incorporate into a main meal.
