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Bowl of Gangan Labu clear vegetable soup

Gangan Labu Mening (East Kalimantan Clear Vegetable Soup)

A restorative and incredibly light clear vegetable soup from East Kalimantan. Featuring a naturally sweet broth infused with shallots and sweet corn, this dish is packed with tender chayote, luffa, and fresh spinach. It is the ultimate cooling dish for hot days and a staple of the Mahakam riverine diet.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5 Peoples
Course: Side Dish, Soup
Cuisine: East Kalimantan (Kutai), Indonesian
Calories: 65
Ingredients Equipment Method

Ingredients
  

  • 200 grams approx. 7 oz chayote (labu siam), peeled, core removed, and cut into bite-sized cubes
  • 1 ear of fresh sweet corn shucked and cut horizontally into 1-inch thick rounds
  • 1 medium luffa / Chinese okra oyong, hard outer ridges peeled off, cut into thick diagonal slices
  • 1 large bunch of mature spinach bayam, tough stems removed, leaves washed thoroughly
  • 5 small shallots peeled and thinly sliced
  • 3 ½ teaspoons fine sea salt adjust to taste
  • 2 teaspoons granulated sugar
  • 1,500 ml approx. 6 ⅓ cups fresh water

Equipment

  • A medium-sized soup pot or Dutch oven.
  • A sharp knife and a cutting board.
  • A vegetable peeler.

Instruction
 

  1. Preparing the Chayote (Important Step):
    Chayote releases a sticky, sap-like liquid when cut that can irritate the skin. To prevent this, cut the top tip off the chayote and rub the two cut pieces together in a circular motion until a white, foamy sap appears. Rinse it off, then proceed to peel the skin, remove the inner seed, and dice the flesh into bite-sized cubes.
  2. Building the Broth:
    Place a medium soup pot on your stove over high heat. Pour in the 1,500 ml of water. Immediately add the thinly sliced shallots and the rounds of sweet corn. Bring the water to a rolling boil. Once boiling, reduce the heat slightly to medium and let it simmer for about 5 to 7 minutes. This crucial step ensures the corn becomes tender while allowing the shallots to release their savory aroma and flavor the water, creating your foundational broth.
  3. Cooking the Hard Vegetables:
    Once the corn is tender and the kitchen smells lightly of cooked shallots, add the diced chayote, the sliced luffa (oyong), the 3 ½ teaspoons of salt, and the 2 teaspoons of sugar. Stir gently to dissolve the salt and sugar. Allow the soup to return to a simmer. Cook for another 3 to 4 minutes, just until the chayote is fork-tender but still retains a slight bite. Do not overcook the luffa, or it will become unpleasantly mushy.
  4. The Final Addition:
    Taste the broth. It should be a harmonious balance of salty and slightly sweet, with a very clean finish. Adjust the salt or sugar if necessary. Once the flavor is perfect, drop the washed spinach leaves into the boiling soup. Immediately turn off the heat. Push the spinach down gently with a ladle so it is submerged in the hot liquid. The residual heat of the broth is more than enough to wilt and cook the spinach perfectly in under 60 seconds, keeping its vibrant green color intact.
  5. Serving:
    Ladle the hot soup, ensuring each bowl gets a piece of corn, some chayote, luffa, and a generous portion of spinach. Serve immediately alongside warm rice. Remember, for food safety and optimal texture, consume the soup in one sitting and do not reheat it the next day.