stewed spinach with pumpkin
250 gr bayam / wild spinach
150 gr labu kuning / yellow pumpkin
400 ml coconut milk (of 1/2 coconut)
250 ml of water
1 cm lengkuas / galangal
1 salam leaf
1 tbsp salt
1 tsp palm sugar
3 cloves of garlic
1 tsp ketumbar, roasted
2 cm of kencur
Peel the pumpkin and cut into cubes of 1 cm. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the coconut milk together with the water, the bumbu, the salam and the galangal and bring to the boil while stirring.
Then add the pumpkin and cook it until done. Then mix in the salt and the palmsugar.
Then add the bayam and stir until done and serve.