International Cuisine, Sambauan



  • 1 ½ tsp gnd Turmeric
  • 100 gm Spanish Onion, roughly chopped
  • 4 Garlic cloves, roughly chopped
  • 2 red Serrano chillies, chopped
  • 8 cm piece Ginger, peeled and thinly sliced
  • 2 large Lemongrass stalks
  • 3 tbls Peanut Oil
  • 2 tsp Palm Sugar
  • 1 tsp Salt
  • 440 ml can unsweetened Coconut milk
  • 1 kg. Baby Spinach
  • ¼ tsp gnd Black Pepper



  1. Combine Turmeric, Spanish Onion, Garlic, Chillie, and Ginger in food processor and purée, adding up to 4 tbls Water, to form a smooth paste, set aside. Trim tip and root ends off Lemongrass stalks and remove tough outer layer. Using a meat mallet, smash Lemongrass to flatten and tie into a knot.
  2. Heat oil in pot over medium heat, add reserved paste and Lemongrass, cook, stirring often, until fragrant, 10 mins. Add Sugar, Salt, and Coconut milk, bring to a simmer over medium heat. Add Spinach, cook, stirring occasionally, until just tender, 30 mins. Remove Lemongrass, season with Salt and Pepper and serve warm.