Delicious Indonesian: recipe for SAJOER BAJEM

In the beautiful cookbook Vegetable Menus by Niven Kunz and Virginie van Bronckhorst-Kunz, you’ll find the loveliest starters, main courses and desserts with a star-chef touch to make yourself. Surprisingly easy and special at the same time. For friends or for the two of you, for moments when you want to pull out all the stops. And since Indonesia holds a special place in Niven and Virginie’s hearts, you’ll also find many Indonesian recipes in it, such as this sajoer bajem.

Family recipe

Virginie: ‘My mother was an incredibly good Indonesian cook. As a child, I loved helping her and also learned to cook Indonesian food myself. All the Indonesian recipes in the book are family recipes. This recipe comes from our very dear friend Rob.’

How to make sajoer bajem

• Wash the spinach and drain it well.
• Dissolve the beef stock cube in 250 ml hot water, then add the minced meat, koentji and onion and simmer gently for about 30 minutes.
• Then add the corn kernels and spinach and stir until the spinach has wilted; add more salt to taste if desired.
• This dish is meant to be somewhat ‘wet’ and can be eaten with the liquid.

Note: the koentji is only for flavor, not for eating.

Drink tip

What do you drink with an Indonesian table? Bintang, of course!

Title: Vegetable Menus
Author: Niven Kunz Virginie van Bronckhorst-Kunz
Price: €29,99
Publisher: Kosmos Uitgevers

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