Happy Monday, Friends!
Who’s counting day til Christmas is here? My two boys, that’s who 😁 It will be my youngest’s 10th birthday on Christmas Eve, so he truly can’t wait for his presents. Yep, he gave us a list of presents he is dreaming off for his birthday 😁
My oldest, will have his birthday in January, however, my husband already gifted him his present 2 weeks ago! Yikes 😅🤣😅🤣 My oldest has been addicted to flight simulation for weeks now, and due to that, my husband couldn’t wait for his birthday to gift him what he got him, which is a joystick for flying on thr simulation 😁
Husband, I tell ya. He should have waited. I mean, kids will always say “I can’t wait for my birthday. I want it now please, I promise not to ask anything else on the birthday day” etc, but we know that’s gonna happen. You give them the present now, come the real day, they will be blue as there won’t be more presents 😅😅😅😅 Well at least for my naughty kids. I am sure other kids are not as cheeky as mine 😁
Moving on to weather topic. No snow here ladies and gentlemen. We are in the North and still no snow? Christmas is 2 weeks way, and still no snow. Wowzer! Even temperature, it still hasn’t dropped to the -20s C yet! So bizarre. But hey! Am not complaining 😁
Today’s recipe is Sayur Bening. It’s Indonesian style spinach soup. It is super simple to prepare, healthy and nice to serve as is or….like an Indonesia would, with rice 😁
1 bag of spinach
300 g pumpkin
A handful of baby carrots
1 can Peaches and cream corn kernels
1 block of firm tofu
3-4 garlic
1 shallot
Salt and sugar to taste
Cube tofu and pumpkin set a side. Slice garlic and shallot thinly, set aside. Slice Baby carrots, set aside. Drain corn kernels from the juice, set aside.
Pour enough water into a pot, drop in cubed pumpkins, bring to boil. Once boiling, drop in sliced carrots, boil for another 5 mins (until pumpkin and carrot tender).
Add in cubed tofu and corn kernels, followed with spinach, and sliced garlic and shallot.
Season soup with salt and sugar (balancing the flavor).
Enjoy!
Sayur Bening
Ingredients
- 1 bag of spinach
- 300 g pumpkin
- A handful of baby carrots
- 1 can Peaches and cream corn kernels
- 1 block of firm tofu
- 3-4 garlic
- 1 shallot
- Salt and sugar to taste
Instructions
- Cube tofu and pumpkin set a side. Slice garlic and shallot thinly, set aside. Slice Baby carrots, set aside. Drain corn kernels from the juice, set aside.
- Pour enough water into a pot, drop in cubed pumpkins, bring to boil. Once boiling, drop in sliced carrots, boil for another 5 mins (until pumpkin and carrot tender).
- Add in cubed tofu and corn kernels, followed with spinach, and sliced garlic and shallot.
- Season soup with salt and sugar (balancing the flavor).
