Malay-style Spinach with Peanut Sauce

Ingredients

In the original Japanese dish, Horenso no goma-ae, the spinach is blanched and then dressed with a sweet sesame sauce. In this Malay adaptation, the spinach is still blanched, but it is then coated with a spicy peanut sauce instead. The use of chili peppers and tamarind paste adds a distinct Malay flavor profile to the dish, making it more suitable for the Malay cuisine. We alse have the original recipe for Horenso no goma-ae, so you can check it out.

• 500g (1.1 lb) spinach leaves 500g (1.1 lb) spinach leaves
• 150g (5.3 oz) roasted peanuts 150g (5.3 oz) roasted peanuts
• 3 red chili peppers, seeded and chopped 3 red chili peppers, seeded and chopped
• 3 cloves of garlic 3 cloves of garlic
• 2 shallots, chopped 2 shallots, chopped
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon sugar 1 teaspoon sugar
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 10g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Bring a large pot of water to a boil. Add the spinach leaves and blanch for 1-2 minutes until wilted. Drain and set aside.
2. 2.
   In a blender or food processor, combine the roasted peanuts, chili peppers, garlic, shallots, tamarind paste, vegetable oil, sugar, and salt. Blend until smooth and creamy.
3. 3.
   In a large mixing bowl, combine the blanched spinach leaves and the spicy peanut sauce. Toss gently until the spinach leaves are well coated.
4. 4.
   Serve the Sambal Spinach as a side dish or as part of a larger Malay meal.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach just until wilted to retain its vibrant green color and crisp texture.
• Roasted peanuts — Use unsalted roasted peanuts for a healthier option. If you prefer a smoother sauce, you can remove the peanut skins before blending.
• Tamarind paste — Adjust the amount of tamarind paste according to your taste preference. Add more for a tangier flavor or reduce for a milder taste.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh red chili peppers as a garnish.
• If you prefer a thicker sauce, you can add a tablespoon of coconut milk to the peanut sauce.
• Serve the Sambal Spinach with steamed rice and grilled fish or chicken for a complete Malay meal.
• Adjust the spiciness of the dish by adding more or fewer chili peppers.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Sambal Spinach as a side dish alongside other Malay favorites such as Nasi Lemak or Rendang. Garnish with some chopped peanuts and fresh cilantro for an added touch of freshness.

Presentation advice

Arrange the Sambal Spinach on a platter, making sure to display the vibrant green color of the spinach leaves. Drizzle some extra peanut sauce on top and sprinkle with crushed peanuts for an appealing presentation.