Genjer In Indonesian, also known as yellow velvetleaf, grows in wet, muddy areas. It's rare nowadays, although it can easily grow wild with the right growing conditions.
Honestly, I've missed this vegetable. I haven't cooked yellow velvetleaf in probably a year. So when I found it at the market, I was so excited.
Usually, the cooked parts of the yellow velvetleaf plant are the young stems and the buds before they flower.
I bought two bunches of yellow velvetleaf buds. The bunches looked like a bouquet of flowers. So pretty, right? Oh, I love that!
The yellow velvetleaf buds will have a crunchy texture after cooking. They don't fall apart, retaining their original, rounded shape, like rosebuds.
Tempeh
It's quite a simple dish. It uses tempeh, or fermented soybeans, which is a source of protein. So, I'll show you a simple dish that was also my late mother's favorite.
Yellow velvetleaf dishes are best cooked with spicy flavors! But you can also substitute the chilies for pepper or paprika.
I cleaned the yellow velvetleaf buds first. Then, I cut the stems into pieces. Adjust the cut length to your own taste. Meanwhile, leave the buds in their round shape.
Then I sliced the garlic and shallots, as well as the red chilies.
Meanwhile, for the tempeh, cut it into cubes. That's it, and let's move on to cooking them!
Bring 1 liter of water and 1/2 tablespoon of salt to a boil. Once boiling, add the yellow velvetleaf pieces. This boiling process removes the sap from the yellow velvetleaf stems, which can create a bitter taste if cooked immediately.
Time the cooking time. Only cook the yellow velvetleaf pieces for about 2 minutes to prevent them from becoming mushy and falling apart, as we'll need to cook them later with the tempeh.
Drain the boiled yellow velvetleaf pieces in the boiling water. Their color is very beautiful.
Heat a few tablespoons of vegetable oil. Then, sauté the sliced garlic and shallots until fragrant.
Then, add the tempeh pieces. Sauté them. Add about 200 ml of water to cook the tempeh so it doesn't burn. Cook, covered, for about 3 minutes.
After 3 minutes, add the boiled yellow velvetleaf pieces. Make sure none of the remaining boiling water gets into them. Add the chili slices, or paprika slices, if using them. Add seasonings to taste.
Mix them well. Cook for another two minutes until the vegetables are thoroughly combined with the spices. Then remove from heat.
A spicy sensation combined with the crunchy texture of the yellow velvetleaf buds. It's incredibly delicious, especially if you've been accustomed to this dish since childhood but suddenly miss it so much!
I ate this dish with warm rice for dinner! It's simple, but it really makes me happy. ♥️
Have you ever seen this type of vegetable in your area, or while traveling?
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
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