Sweet sauced spinach is spinach vegetable using a simple Balinese typical seasoning. This kind of vegetable is usually served as a menu on mutual assistance event involving many people, like devotional works in the temple, help others (social works), fixing the building up to mutual assistance by farmers in their fields.
The sweet sauced spinach tastes good and is relatively inexpensive. Housewife is easy to get the ingredients. It can be picked up at the home courtyard, obtained in traditional markets as well as in the modern market. So, do not be surprised, if this sweet sauced spinach can become daily menu in the list of food in Balinese society.
This green vegetable has remarkable properties for health and contains vitamin A which is very good for the eyesight. Besides, it also contains fiber that can prevent cancer in the body, maintain a healthy heart and brain as well as improve memory and is able to strengthen all bones.
Other than can be prepared immediately, the spinach vegetable is served with spices consisting of garlic, aromatic ginger, chili, shrimp paste, salt, brown sugar and coconut. How to prepare it? First of all, boil the spinach with boiling water until cooked. After that, all ingredients are finely pulverized. Next add enough salt or to taste. Subtle seasoning is then further mixed with grated coconut and steamed.
Once cooked, take out the seasoning. Spinach is boiled and then placed onto a container. Then, sprinkle the seasoning and stir until getting blended thoroughly. Ultimately, it is ready to be served. When you want to taste better and faster way, the seasoning is not need to be boiled. Typically, this type of seasoning is the most favored because it offers a distinctive taste.
How to make it? Firstly, grill the flesh of coconut until it smells fragrance. Then, it is shredded finely. All the ingredients are finely pulverized. Next add salt or to taste. Subtle seasoning and shredded coconut that have been roasted are then blended. Furthermore, sprinkle over the spinach and stir until getting blended. Then, it is ready to eat. (BTN/015)
Two figures of Ubud Palace, namely (late) Tjokorda Gde Sukawati and (late) Tjokorda Gde Agung…