Sayur lodeh typical Betawi good - Sayur lodeh known bad because the sauce taste fresh savory but would be more solid feel and maknyus if the result of their own cooking, if you do not know her can certainly see that in our blog. One of the typical cuisine of Indonesia, especially Java is a very popular sayur lodeh. Sayur lodeh is processed mixed vegetables cooked with coconut milk savory flavor, so it is suitable to serve as a dining companion day or night. Cuisine archipelago which has a characteristic savory coconut milk gives more pleasure when eating barbagi kinds of vegetables contained in it. And you can try after try this recipe at home.
The material
10 pieces of string beans, cut 3 cm
1 piece of sweet corn. Cut into pieces
5 pieces of baby corn, sliced thin
1 carrot, thinly sliced
Squash half. Peel, cut into chunks
1 handful of fruit melinjo
1 handful of leaves melinjo
A piece of young jackfruit as a vegetable
1 eggplant purple fruit cut into chunks
1 banana board
little tempeh
marinade
4 cloves thinly sliced red onion
3 cloves of garlic thinly sliced
5 red chilies thinly sliced
10 pieces of cayenne pepper slices tipisRebus melinjo sweet corn and fruit along with all the spices except coconut milk until almost cooked
Add the carrots and baby corn. Cook until half cooked carrots.
Enter the long beans and chayote
Enter the coconut milk. Stir constantly until boiling coconut milk.
Add salt, sugar and MSG to taste
After boiling the coconut milk and the taste is just right enter melinjo leaves, cook briefly
3 large green chilies thinly sliced
1 tablespoon dried ebi
1 teaspoon shrimp paste
3 bay leaves
3 cm galangal keprek
Salt, sugar, MSG to taste
How to make it
Boil the sweet corn and fruit melinjo and all spices except coconut milk until almost cooked
Add the carrots and baby corn. Cook until half cooked carrots.
Enter the long beans and chayote
Enter the coconut milk. Stir constantly until boiling coconut milk.
Add salt, sugar and MSG to taste
After boiling the coconut milk and the taste is just right enter melinjo leaves, cook briefly
The material
10 pieces of string beans, cut 3 cm
1 piece of sweet corn. Cut into pieces
5 pieces of baby corn, sliced thin
1 carrot, thinly sliced
Squash half. Peel, cut into chunks
1 handful of fruit melinjo
1 handful of leaves melinjo
A piece of young jackfruit as a vegetable
1 eggplant purple fruit cut into chunks
1 banana board
little tempeh
marinade
4 cloves thinly sliced red onion
3 cloves of garlic thinly sliced
5 red chilies thinly sliced
10 pieces of cayenne pepper slices tipisRebus melinjo sweet corn and fruit along with all the spices except coconut milk until almost cooked
Add the carrots and baby corn. Cook until half cooked carrots.
Enter the long beans and chayote
Enter the coconut milk. Stir constantly until boiling coconut milk.
Add salt, sugar and MSG to taste
After boiling the coconut milk and the taste is just right enter melinjo leaves, cook briefly
3 large green chilies thinly sliced
1 tablespoon dried ebi
1 teaspoon shrimp paste
3 bay leaves
3 cm galangal keprek
Salt, sugar, MSG to taste
How to make it
Boil the sweet corn and fruit melinjo and all spices except coconut milk until almost cooked
Add the carrots and baby corn. Cook until half cooked carrots.
Enter the long beans and chayote
Enter the coconut milk. Stir constantly until boiling coconut milk.
Add salt, sugar and MSG to taste
After boiling the coconut milk and the taste is just right enter melinjo leaves, cook briefly