How to Boil Kenikir Leaves, Stay Green and Tender with Just 1 Kitchen Ingredient

Kapanlagi.com - Who doesn't know kenikir leaves? This green vegetable, rich in benefits, often poses a challenge when cooked. Its tough texture and the browning that occurs when boiled often make many people give up. But don't worry! There's a simple trick that can turn your cooking experience with kenikir leaves into a more enjoyable one, using just one kitchen ingredient you might already have at home: baking soda!

With the right boiling technique and a little touch of baking soda, you can achieve kenikir leaves that are tender and still captivating with their fresh green color. In this article, we will share step-by-step instructions to ensure you get the best results when preparing this vegetable.

Don't miss out on delicious recipe inspirations featuring kenikir leaves that are sure to whet your appetite! Get ready to explore the deliciousness and health benefits of perfectly cooked kenikir leaves. Let's cook together and enjoy a tempting healthy dish!

1. Why Are Kenikir Leaves Often a Challenge When Cooked?

Kenikir leaves, commonly known as cosmos, indeed present their own challenges when processed, especially due to their tough texture and slight chewiness if not handled properly. Many people find it difficult to cook them, let alone maintain their fresh green color. Often, kenikir leaves turn black after being boiled, which certainly reduces their appeal. But don't worry! With the right technique and suitable ingredients, you can overcome all these obstacles and enjoy tender kenikir leaves that remain captivating with their beautiful green color.

2. A Secret Kitchen Ingredient for Boiling Kenikir Leaves

Illustration of Baking soda (Image by Dapur Mama Ery on Tiktok)

Want your boiled kenikir leaves to stay bright green and tender? Try a simple trick by adding baking soda to the boiling water! This kitchen ingredient not only acts as a cake leavening agent but also plays an important role in maintaining chlorophyll stability, the green pigment that gives leaves their fresh color. With the help of baking soda, the green color of kenikir leaves will remain beautiful, while also softening their tough fibers, making the texture more tender and delicious to eat. Get ready to enjoy a more appetizing dish!

3. Ingredients Needed

Before we embark on this appetizing boiling adventure, make sure you have prepared fresh ingredients that will be the stars of the show! Take fresh kenikir leaves, prepare enough water, and don't forget to add 1/2 teaspoon of baking soda to give it a special touch. Ready to create a delicious dish? Let’s get started!

4. Steps to Boil Kenikir Leaves to Keep Them Green and Tender

Illustration of boiling kenikir leaves (Image by Dapur Mama Ery on Tiktok)

1. Wash the Kenikir Leaves Thoroughly

The first and very important step is to wash the kenikir leaves thoroughly under running water. Make sure to clean each leaf carefully.

This washing process aims to remove dirt, dust, and pesticide residues that may still cling to the kenikir leaves.

With clean leaves, you will get a more hygienic and safe boiling result for consumption.

2. Boil Water and Add Baking Soda

Prepare a pot and boil enough water. Once the water is boiling, add half a teaspoon of baking soda.

Stir well until the baking soda is completely dissolved in the boiling water. The dissolved baking soda will react with the kenikir leaves during the boiling process.

This step is crucial for keeping the green color of the kenikir leaves bright and the texture tender.

3. Add the Kenikir Leaves to the Boiling Water

After the baking soda has dissolved, add the kenikir leaves to the boiling water. Make sure all parts of the kenikir leaves are well submerged.

Stir gently so that the kenikir leaves do not clump together and cook evenly. Avoid stirring too vigorously to prevent the leaves from breaking apart.

Let the kenikir leaves boil for about 10 minutes, or until they reach the desired level of tenderness.

4.Check for Doneness and Soak in Cold Water

After a few minutes, check the texture of the kenikir leaves. If they have reached the desired level of tenderness, immediately remove the kenikir leaves.

Quickly place the kenikir leaves into a container filled with cold water. This process is called "blanching" and aims to stop the cooking process.

According to TikTok account owner @dapurmamaery, "I just use tap water. Well, the leaves stay green," indicating that soaking in regular cold water is quite effective.

5. Why Is This Technique Effective? The Science Behind It

Baking soda, the kitchen hero, plays a crucial role in preserving the beauty of kenikir leaves by creating a stable alkaline condition for its chlorophyll, thus keeping the fresh green color intact and preventing it from turning brown. Additionally, the alkaline properties of baking soda also soften the fibers of the kenikir leaves, making them more tender and easier to chew. This clever technique not only successfully maintains the tempting natural color but also keeps the nutritional quality of the kenikir leaves optimal.

6. Delicious Kenikir Leaf Recipes

1.Kenikir Salad

Kenikir salad is a traditional dish with a savory and fresh taste from spiced grated coconut. The combination of ground spices provides a distinctive and delicious aroma. It is suitable as a complement to the main dish or enjoyed on its own.

Ingredients:

• 200 grams of kenikir leaves, trimmed
• 100 grams of coarsely grated coconut
• 2 cloves of garlic
• 2 large red chilies
• 5 bird's eye chilies (to taste)
• 1 teaspoon of toasted shrimp paste
• 1/2 teaspoon of salt
• 1/2 teaspoon of granulated sugar
• 1 piece of lime leaf, remove the stem

How to make:

1.Boil the kenikir leaves with an addition of 1/2 teaspoon of baking soda until tender and remain green. Drain.

2.Blend the garlic, red chilies, bird's eye chilies, shrimp paste, salt, and sugar. Add lime leaves and pound until smooth.

3.Mix the ground spices with grated coconut. Stir well.

4.Steam the spiced coconut mixture for 10 minutes.

5.Mix boiled kenikir leaves with the spiced coconut mixture. Stir well and serve.

2.Sautéed Kenikir Leaves

Sautéed kenikir leaves offer a spicy savory flavor with a crunchy texture. Combined with oyster sauce and sliced tomatoes, this dish becomes even more delicious and appetizing.

Ingredients:

• 200 grams of kenikir leaves, cleaned
• 2 cloves of garlic, finely chopped
• 3 curly red chilies, sliced diagonally
• 5 bird's eye red chilies, sliced diagonally
• 1 tomato, cut into pieces
• 1 teaspoon of oyster sauce
• 1/2 teaspoon of salt
• 1/4 teaspoon of sugar
• 3 tablespoons of cooking oil
• 50 ml of water

How to make:

1.Heat the cooking oil, sauté the garlic until fragrant.

2.Add the red chilies, bird's eye chilies, and tomatoes. Sauté until wilted.

3.Add the kenikir leaves, stir well, then add the oyster sauce, salt, and sugar. Stir well.

4.Add water, cook until the kenikir leaves are wilted and the spices are absorbed.

5. Lift and serve while warm.

3. Kenikir Leaf Salad

Kenikir leaf salad presents a perfect blend of the freshness of boiled kenikir leaves and the savory peanut sauce. The distinctive aroma of kencur in the pecel sauce further enriches the flavor of this dish.

Ingredients:

• 200 grams of kenikir leaves, cleaned
• 100 grams of peanuts, fried
• 2 cloves of garlic
• 3 curly red chilies
• 2 bird's eye chilies (to taste)
• 1 teaspoon of kencur, thinly sliced
• 1/2 teaspoon of salt
• 1/2 teaspoon of brown sugar
• 100 ml of boiled water

How to make:

1. Boil the kenikir leaves with baking soda until tender and still green. Drain.

2. Blend the peanuts with garlic, red chilies, bird's eye chilies, kencur, salt, and brown sugar.

3. Gradually add boiled water to the peanut sauce until the desired consistency is achieved.

4. Serve boiled kenikir leaves with a drizzle of pecel sauce on top.

(kpl/khs)