Sayur Kunci (Indonesian Fingerroot Vegetable Soup)

Ingredients

• 200g chayote (labu siam), peeled and diced
• 100g young corn (jagung muda), sliced (optional)
• 50g spinach or melinjo leaves (daun melinjo), cleaned
• 2-3 pieces (approx. 5-7 cm each) fingerroot (temu kunci), lightly bruised
• 3-4 shallots, thinly sliced
• 1-2 bay leaves (daun salam)
• 1 litre water
• 1 tsp salt (or to taste)
• 1/2 tsp sugar (or to taste)

Instructions

1. Prepare all vegetables: Peel and dice the chayote. Slice the young corn (if using). Clean the spinach or melinjo leaves thoroughly.
2. Lightly bruise the fingerroot using the back of a knife or a pestle. Thinly slice the shallots.
3. Bring 1 liter of water to a boil in a medium-sized pot.
4. Once the water is boiling, add the diced chayote and sliced young corn (if using). Cook for about 5 minutes or until they start to soften.
5. Add the bruised fingerroot, sliced shallots, and bay leaves to the pot.
6. Season the soup with salt and sugar. Stir well to dissolve.
7. Finally, add the spinach or melinjo leaves. Cook for another 2-3 minutes, or until the leaves are wilted and all vegetables are tender but still have a slight crunch.
8. Taste and adjust the seasoning if needed.
9. Serve the Sayur Kunci hot as a side dish or light meal.