Potato with Shiitake Mushroom, Sweet Corn, and Brussels Sprouts

Vegetable Recipes

In the mood for something easy but tasty? Here’s a one-pot meal that combines great colors, textures, and flavors.

We’ll need:

  • 2 shallots (thinly sliced)
  • 6 Brussels sprouts (halved)
  • 6 Red baby potato (halved)
  • 2 cups of Shiitake mushrooms (stems removed and cap chopped)
  • 2 ears of corn (peeled) or substitute with one cup of frozen corn
  • Salt
  • 2 tablespoon of vegetable oil


  • In a small pot, boil the potato for 15-20 minutes and set aside
  • Heat up a medium pan and then add oil (over medium heat)
  • Cook the shallots for a minute or two
  • Add Brussel sprouts and cook until they turn a little yellowish/brownish
  • Add ¼ cup of water and bring to boil
  • Add salt
  • Add chopped mushrooms and peeled corn while the pan is bubbling. Bring back to boil. (You could also grill the corn first and then cut the corn kernels out of the cobs)
  • Turn of the heat and add the boiled potato into the mix
  • Serve on a plate

Great to serve by itself or as a side to my oven roast chicken.

Crispy oven roasted chicken

Spinach and Corn Soup

Vegetable Recipes

My sister and I love Spinach and Corn Soup (Sayur Bening). Recently she asked me to write the recipe for her. I thought I’d share my version of the Javanese vegetable soup here with all of you. The dish is so simple and delicious. I feel like this particular soup is a perfect buffer to other Javanese bold-flavor, strong spice-infused, and complex dishes. The combination of corn and shallots gives a little sweetness to the soup while the blend of spinach, garlic, and galangal provides a subtle but inviting aroma.  It is easy to prepare and it makes a great company for meat, chicken, or fish main courses.

Here are the must-haves:

-2 cups of water

-1/2 Bag of spinach leaves

-1 Bag of frozen corn kernels (get the smaller bag)

-3-4 Cloves of garlic (chop into tiny bits)

-3 Shallots (chop into tiny bits)

-1 inch of galangal root (or ½ teaspoon of galangal powder)


Steps to follow:

  • Bring water to boil in a small or medium pot
  • Add a pinch of salt
  • Throw in the galangal root/powder for aroma (optional)
  • Add the chopped garlic and shallots along with the corn kernels into the pot
  • Wait until the soup simmers
  • Add the spinach leaves into the bubbling soup and stir (no more than 1 minute to avoid overcooking the spinach)
  • Take out the galangal root before serving

Serve 2

For my sister across the ocean