stewed katuk with corn
3 bunches of katuk (sauropus androgynus)
750 ml of water
2 cloves of garlic
3 cm temu kunci
2 salam leaf
1 sweet corn
1/2 tsp palm sugar
1/2 tsp salt
Cut the shallots and the garlic into thin slices. Cut the corn kernels from the cob and cut the tomato into pieces.
Heat in a pan the water together with the shallots, the garlic, the temu kunci and the salam and bring to the boil. Then add the corn and the katuk and bring to the boil again.
Then add the salt and the palmsugar and cook it until done. Serve.