Sayur Bobor Amaranth

Sayur Bobor Amaranth

Green and Red Amaranth

The species of amaranth, which is technically classified as a herb, is cultivated by many Asian cultures as a leaf vegetable. Across Malaysia, Indonesia, Vietnam, India, and China (not to mention pockets of Africa and Europe where the vegetable is also common), cumin, chile peppers, onions, and garlic are common pairings for amaranth. Cultivated in Mexico thousands of years ago, both the leaves and seeds of amaranth are edible. The seeds, like that of quinoa, are high in protein and taste similar to true grains grown from grass seeds.

Like so many fresh Asian greens, amaranth greens need no embellishment aside from a few cloves of crushed garlic. If you buy the red-leafed variety, the leaves exude a blood-red juice when cooked that stains the garlic and collects in a pool of red. Other varieties, having leaves tinged with light green, are just as flavorful. The thinner stalks of the plant may be eaten as well. Most similar in taste to spinach, amaranth greens have a deep flavor and a hearty yet tender texture that makes it ideal for use in stir-fries and sautés.











Sayur Bobor Tempe




200 gr Amaranth

I chayote; cubed

100 gram tempeh; cubed

2 bay leaves

2 cm galangal bruised

1 tablespoon salt

1/2 tsp sugar

300 ml coconut milk


Spice Paste:

6 cloves of shallots

3 cloves of garlics

2 cm white turmeric

1/2 tsp coriander seed

How to cook - .U3m8z1iSzC8



Spicy Amaranth

1 pound red amaranth

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cloves

1/2 teaspoon ground cardamon

2 tablespoons vegetable oil

1 garlic clove, minced

1 teaspoon minced fresh ginger

1 small jalapeno pepper, seeded and minced

1 teaspoon salt

1 tablespoon lime juice


Back to blog

Leave a comment

Please note, comments need to be approved before they are published.