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When I think of comfort food from my childhood, bobor bayam is the first dish that comes to mind. My mother used to prepare it often, especially for lunch after a busy morning. I can still recall the soft aroma of simmering coconut milk filling our home, laced with the earthy scent of bayam, or Indonesian spinach. She’d cook it with love and intuition—no precise measurements, just knowing when everything was “just right.”

Sometimes, she’d toss in sliced chayote, or labu siam, which added a soft bite and mild sweetness to the dish. And of course, the key to its depth lay in the aromatic base: garlic, shallots, galangal, bay leaves—and kencur, or sand ginger. That small root made a world of difference. Its earthy, peppery fragrance turned the broth into something deeply rooted in Javanese tradition.

This dish is as much about flavor as it is about memory. My mother always said that bobor bayam was nourishing and gentle on the stomach, perfect for children and adults alike. Whether served plain or with rice and tempeh, it was a staple of our household—simple, soothing, and full of warmth.

What Does Bobor Bayam Mean?

The name itself tells you a lot. “Bobor” is a Javanese word that refers to a type of vegetable dish stewed in coconut milk. The texture is somewhere between a light soup and a thin stew—creamy, fragrant, and typically made with soft-cooked greens or other vegetables.

“Bayam” means spinach in Indonesian. To be precise, it refers to amaranth leaves, which are commonly used in Indonesian cooking and often referred to as “spinach” in English translations. The leaves are tender, cook quickly, and absorb flavors beautifully.

So bobor bayam quite literally means spinach cooked in a lightly spiced coconut milk broth. It’s a humble dish that brings together simplicity, nutrition, and flavor in every spoonful.

A Glimpse into the History of Bobor Bayam

Bobor bayam is deeply rooted in Javanese culinary tradition, where it is seen as everyday food—nourishing, economical, and easy to prepare. While you may not often find it on restaurant menus, it’s a common sight in home kitchens, where mothers and grandmothers pass down their own versions through generations.

This dish reflects the spirit of masakan rumahan, or home cooking. In the past, it was a way to stretch simple ingredients—coconut milk, local greens, herbs—into a complete meal. The use of coconut milk provided richness even without meat or expensive spices. The result was satisfying and nutritious.

In many households, vegetables like chayote, corn, or long beans would be added depending on the season or what was available at the market. And the use of kencur—a prized rhizome in Javanese cuisine—elevated this modest stew into something layered and fragrant. Kencur has long been used in traditional medicine and cooking for its warming properties, making it a natural fit for a dish that’s meant to comfort and restore.

Why You Shouldn’t Reheat Bobor Bayam

One important thing to keep in mind with bobor bayam is that it should not be reheated. That’s because spinach (or bayam) contains natural nitrates. While these are harmless when freshly cooked, they can convert into nitrites or potentially harmful compounds when reheated.

For this reason, most Indonesians—including my mother—prepare bobor bayam in small batches meant to be consumed in one sitting. If there are leftovers, they’re often discarded or the broth repurposed without the spinach.

So if you’re planning to serve bobor bayam, make just enough for the meal. Enjoy it fresh and warm—its flavors and nutrients are best preserved that way.

How Bobor Bayam Tastes

The flavor of bobor bayam is mild and creamy, with gentle layers of aromatics. Coconut milk brings richness, while ingredients like garlic, shallots, galangal, kencur, and bay leaves add subtle depth and warmth. It’s not a spicy dish, but you can certainly serve it with a side of sambal or peanut sauce (though this recipe does not include that—check the separate post for peanut sauce).

Bayam becomes tender and silky when stewed, blending seamlessly into the broth. The addition of chayote adds gentle sweetness and a slightly crisp texture, making each bite more interesting. The broth clings softly to the vegetables, creating a spoonful that is both light and comforting.

It’s the kind of dish you eat slowly, ideally with a bowl of warm rice and a simple side dish like fried tofu or tempeh.

Variations of Bobor Bayam

Bobor bayam is wonderfully versatile, and you’ll find different versions across households. Some cooks like it minimalist, while others build on the base with additional vegetables or proteins. Here are some common variations:

• Bobor Bayam with Chayote: This version includes sliced labu siam, or chayote. It adds body and balances the creaminess of the broth.
• Bobor Bayam Jagung: Adds sweet corn kernels for a pop of sweetness and color.
• Bobor Bayam Kacang Panjang: Sliced long beans contribute a firmer texture and more fiber.
• Bobor Bayam Tempe: Fried tempeh pieces make the dish more filling and protein-rich.
• Bobor Bayam Tofu: Cubes of soft tofu soak up the broth and add a silky texture.
• Bobor Bayam Wortel: Carrots sliced thin bring brightness and natural sweetness.

The beauty of bobor bayam is that it welcomes all of these additions without losing its essence. As long as you keep the base broth creamy and the vegetables fresh, your own version will still carry the same heart.

About Chayote and How to Prepare It

One of the ingredients I love adding to bobor bayam is chayote, known locally in Indonesia as labu siam. It’s a pale green, wrinkled vegetable with a mild, slightly sweet flavor and a firm, crisp texture that holds up well during cooking. In a creamy dish like bobor bayam, chayote adds balance—it soaks up the coconut broth beautifully while providing a gentle crunch that contrasts with the soft bayam leaves.

Chayote is also affordable, widely available in Southeast Asian markets, and a great source of fiber, vitamin C, and folate. But it does require a little care during prep.

Here’s how I usually handle it:

• Peel with Care: Chayote has a slightly sticky sap that can cause mild skin irritation or leave a film on your hands. To avoid this, either peel it under running water or wear kitchen gloves. Once peeled, rinse it briefly to remove any remaining sap.

• Cut and Remove Core (Optional): After peeling, slice the chayote lengthwise. You’ll notice a soft, pale seed in the center. It’s edible, but you can remove it if you prefer a cleaner texture. Then slice or julienne the chayote into thin pieces—thin enough to soften quickly in the broth, but thick enough to retain a bit of bite.

• Add Early in the Cooking Process: Chayote takes longer to cook than spinach, so add it to the coconut broth right after the aromatics and before adding bayam. Simmer it until just tender—about 10–15 minutes depending on the size of your slices.

Handled properly, chayote brings freshness and body to bobor bayam without overwhelming the dish. It’s one of those additions that doesn’t fight for attention but quietly rounds out the flavor and texture—just the way I like it.

Understanding Sand Ginger (Kencur)

One of the most distinctive ingredients in bobor bayam is kencur, known in English as sand ginger. Native to Southeast Asia and a staple in Javanese cooking, sand ginger belongs to the same family as regular ginger and galangal, but it has a character all its own.

Visually, sand ginger is much smaller and rounder than regular ginger. Its skin is light brown, and when sliced open, it reveals a creamy white flesh. The flavor is more pungent, peppery, and earthy—almost camphor-like. It doesn’t have the citrusy freshness of galangal or the warmth of regular ginger; instead, kencur adds a bold, aromatic layer that’s essential in traditional dishes like bobor bayam.

In this dish, a small amount of kencur goes a long way. It’s blended together with garlic and shallots to form the base of the broth, infusing the coconut milk with a signature Javanese depth that makes bobor bayam so comforting and unique.

If you can’t find fresh kencur, dried kencur powder can be used as a substitute, though it’s less fragrant. However, it’s best not to replace it with regular ginger, as the taste is very different and may change the intended flavor of the dish.

Kencur is one of those quiet ingredients that defines the soul of bobor bayam. Even if it’s not the most prominent flavor on your spoon, its presence is what makes the dish taste truly familiar to those who grew up with it.

Things to Watch Out For

Despite its simplicity, there are a few key tips that can help ensure your bobor bayam turns out perfectly:

1. Don’t Overcook the Spinach: Bayam cooks very quickly. Add it at the end of the cooking process to keep its color and texture.
2. Add Chayote Early: Chayote takes longer to soften than bayam, so be sure to add it first and let it simmer until tender.
3. Use Low Heat: Boiling coconut milk too vigorously can cause it to split. Keep your stove on low or medium-low heat.
4. Use Fresh Kencur if Possible: Fresh kencur provides the best flavor. It should be pounded or finely grated and added at the start with the other aromatics.
5. Do Not Reheat: As mentioned earlier, avoid reheating bobor bayam. The spinach may develop harmful compounds when reheated.
6. Taste Before Serving: Coconut milk can dull saltiness, so adjust seasoning at the very end.

Ingredients for Bobor Bayam (Spinach in Coconut Milk)

To make a comforting bowl of bobor bayam, you’ll need a combination of leafy greens, aromatics, coconut cream, and everyday pantry seasonings. Below is a breakdown of the essential ingredients and tips on possible substitutions if needed.

• Spinach (Bayam)
  Use fresh bayam, also known as amaranth leaves or Indonesian spinach. This leafy green cooks quickly and absorbs the coconut broth well, becoming soft and silky in texture. If bayam is not available, you can substitute with regular spinach or even baby spinach. Avoid using hardy greens like kale or collard greens, as they will change the soft character of bobor bayam.

• Chayote (Labu Siam)
  Chayote adds a delicate crunch and mild sweetness to the dish, balancing out the creaminess of the broth. Peel it under running water or wear gloves, as its sap can be sticky. If chayote is hard to find, zucchini or young green papaya can be used as substitutes, though the flavor and texture will differ slightly.

• Coconut Cream
  Coconut cream gives bobor bayam its signature richness. For best results, use high-quality canned coconut cream or fresh pressed if available. If you prefer a lighter version, coconut milk can be used instead—just note that the broth will be thinner and less creamy.

• Blended Ingredients (Bumbu Halus)
  These are the aromatics that form the flavor base of the dish:
  • Garlic: Adds depth and warmth to the broth.
  • Shallots: Provide a touch of sweetness and complexity.
  • Sand Ginger (Kencur): A key ingredient in Javanese cooking, kencur gives the broth a distinctive earthy and peppery aroma. If unavailable, skip it rather than substituting with common ginger, as the flavor profile is very different and kencur is what sets bobor bayam apart.

• Other Ingredients
  • Water: Used to dilute the coconut cream and create a lighter consistency for the broth.
  • Galangal: Offers a woody, citrus-like fragrance that pairs well with coconut milk. Slice or crush it to release its aroma.
  • Bay Leaves: Use Indonesian daun salam if available, or substitute with a regular bay leaf. Adds a subtle herbal layer to the dish.
  • White Pepper: Gives a gentle heat without overpowering the mild broth.
  • Salt: Essential for seasoning and enhancing all the flavors.
  • Sugar: Balances the savoriness and brings out the natural sweetness of the coconut and vegetables.
  • Mushroom Stock Powder: Adds umami and rounds out the flavor. If unavailable, you can use chicken stock powder or omit entirely for a more neutral base.

These ingredients come together to create the creamy, fragrant character of bobor bayam, a dish rooted in tradition yet flexible enough to suit modern kitchens.

Pairing Suggestions for Bobor Bayam

Bobor bayam is a comforting, mild dish with a creamy coconut broth that pairs beautifully with contrasting flavors and textures. While it’s delicious on its own, it becomes even more satisfying when served alongside these classic Indonesian accompaniments:

• Steamed Rice
  A staple in almost every Indonesian meal, steamed white rice soaks up the coconut broth and makes bobor bayam heartier and more filling.

• Tahu dan Tempe Bacem
  The sweet, aromatic flavor of tahu and tempe bacem—tofu and tempeh simmered in palm sugar, spices, and soy sauce—perfectly complements the mellow notes of bobor bayam. The caramelized surface and slightly chewy texture of bacem-style tofu and tempeh create a satisfying contrast to the softness of the spinach and chayote. If you haven’t made this before, I have a separate post with the full recipe for tahu tempe bacem you can refer to.

• Sambal or Peanut Sauce
  To add a spicy kick, serve bobor bayam with a side of sambal or drizzle a bit of spicy peanut sauce over the rice before pouring in the broth. Both bring bold flavor and complexity that balance the creaminess of the dish. You can find my go-to sambal recipe and peanut sauce recipe in other posts on this blog—they’re easy to prepare and work beautifully with coconut-based dishes.

• Krupuk or Rempeyek
  These crunchy crackers—either plain rice krupuk or peanut-studded rempeyek—are a popular addition that add textural contrast and a bit of fun to every bite.

• Tamarind Juice or Unsweetened Iced Tea
  To drink, try serving bobor bayam with a cool glass of tamarind juice or jasmine iced tea. These drinks help cleanse the palate and cut through the richness of the coconut milk.

With these pairings, bobor bayam can transform from a simple one-bowl meal into a full, comforting Javanese spread. Whether you’re preparing a weekend lunch or an everyday dinner, this combination is sure to satisfy.