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Sayur bening bayam for toddlers
Spinach and corn soup for toddlers
12m+ · Java's clear spinach and sweetcorn soup with shallot and fingerroot, over soft rice
Sayur bening, 'clear vegetables', is the light soup that turns up at nearly every Javanese family lunch in Yogyakarta and Solo, and it is one of the first family dishes Indonesian children share. Spinach and sweet corn are simmered for just a few minutes in water scented with shallot and temu kunci (fingerroot), giving a sweet, fresh broth to spoon over rice. For toddlers from 12 months it is made with no salt or sugar, and the corn is chopped. It is vegan and free of the major allergens. Chef's tip: add the spinach at the very end; overcooked bayam turns grey and bitter.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 3
Baby & toddler safety
- Age: from 12 months+.
- Allergens: none of the common allergens found in the ingredients. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 2 cups water
- 2 shallotsthinly sliced
- 1 garlic clovethinly sliced
- ¾ in fingerroot (temu kunci)bruised, or a thin slice of ginger
- 1 sweetcorn cobkernels cut off
- 5 ½ oz spinach (bayam)leaves picked, washed and chopped
- 5 ½ oz soft-cooked riceto serve
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Method
0/6 doneStep 1: Bring 2 cups water to the boil in a saucepan with 2 shallots, 1 garlic clove and ¾ in fingerroot (temu kunci), then simmer for 3 minutes, until the kitchen smells sweet and fragrant.
4 minStep 2: Add 1 sweetcorn cob and simmer for 5–6 minutes, until the kernels are tender and juicy when you bite one.
6 minStep 3: Add 5 ½ oz spinach (bayam), push it under the liquid and cook for just 1 minute, until wilted and bright green. Common mistake: boiling the spinach for longer; it turns dull and bitter.
1 minStep 4: Remove the fingerroot. Lift out some vegetables and chop them finely, or pulse the corn briefly, so the kernel skins are broken for small children.
Step 5: Put 5 ½ oz soft-cooked rice in a bowl, add the chopped vegetables and a ladle of broth, and mash lightly. Cool to warm before serving. Adults can season their bowls with salt and a little palm sugar.
Step 6: Cool any leftovers quickly, cover and keep in the fridge for up to 2 days, or freeze in small portions for up to 1 month. It is best on the day, as the spinach darkens Reheat only once, until piping hot all the way through, then let it cool to warm before serving.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 3 g
- Carbs
- 22 g
- Fat
- 1 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sayur bening bayam for toddlers take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic clove?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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