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Recipe of Speedy Melinjo Leaves with Coconut Milk (SAYUR GANEMO)

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Melinjo Leaves with Coconut Milk (SAYUR GANEMO)

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We hope you got insight from reading it, now let's go back to melinjo leaves with coconut milk (sayur ganemo) recipe. To cook melinjo leaves with coconut milk (sayur ganemo) you need 22 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Melinjo Leaves with Coconut Milk (SAYUR GANEMO):

  1. Use 125 gr of melinjo leaves, cut to taste.
  2. Provide 50 g of bamboo shoots, sliced ​​thin.
  3. Get 50 gr of short sprouts.
  4. Get 50 gr of snap-beans, cut short.
  5. Take 100 grams of Tetelan meat.
  6. Use 4 sprigs of basil, leaves pulled off.
  7. Get 1 stalk of spring onion, sliced ​​diagonally.
  8. Use 1 stalk of lemongrass, crushed.
  9. Provide 1 thumb of galangal, crushed.
  10. Use 1 of bay leaf.
  11. Use 2 of lime leaves.
  12. You need 40 ml of instant coconut milk.
  13. Provide 600 ml of water.
  14. Get of Flavoring, if desired.
  15. Provide to taste of Sugar and salt.
  16. You need of Oil for frying.
  17. Provide of GROUND SPICES.
  18. Use 3 of onions.
  19. Use 2 cloves of garlic.
  20. You need 1 of tomatoes.
  21. Prepare 7 of cayenne peppers (to taste).
  22. Use 1 piece of shrimp paste (± 2 g).

Steps to make Melinjo Leaves with Coconut Milk (SAYUR GANEMO):

  1. Heat the oil. Sauté ground spices, galangal, bay leaves, lemon grass and lime leaves until fragrant. Add tetelan meat, water, bamboo shoots and snap beans. Cook until the meat changes color (done)..
  2. Add melinjo leaves and bean sprouts and cook until wilted. Add sugar, salt and seasonings and mix well..
  3. Add the coconut milk, basil and chives. Simmer briefly..
  4. Remove and place in a bowl, vegetable ganemo ready to be served..

Coconut Milk Bars: Moist, gooey, super sweet Coconut Milk Bars made with milk, shredded coconut, and a sprinkle of hazelnuts. Indonesian or Malaysian dish called Sayur Lemak, vegetables in coconut milk. Rice and coconut milk cake wrapped in banana leaves. An Acehnese gulai-like dish cooked using oilcake, melinjo, long beans, peanuts, papaya leaves, cassava leaves, kecombrang bamboo shoots, snails, and spices. Dried Taro leaves cooked in coconut milk with a lot of chilies!

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