Recipe "Sayur Lodeh" Vegetable Dish From Indonesia
In addition tastes good, the cost of making vegetables lodeh also quite cheap. How to make it easy with ingredients easily found in the market. Basic ingredients commonly used to make vegetable lodeh are squash, eggplant, melinjo, tempe, bean and coconut milk. This delicious food recipe is very suitable for lunch menu with side dish of tempe or tuna. Do not forget to add tomato sauce or shrimp to add taste for those who like spicy. Interested in making it? the following vegetable recipe lodeh Java that you can try at home.
Lodeh Vegetable Material:
50 gr melinjo, boiled
1 piece of purple eggplant, cut 1 1/2 x 1 1/2 cm
150 gr squash, cut 1 1/2 x 1 1/2 cm
5 pieces (100 grams) long beans, cut into 4 cm
2 bay leaves
1 cm galangal, crushing
2 pieces of green chili, sliced iris
150 gr oncom, cut 1 x 1 cm
1500 ml of coconut milk from 1 1/2 coconut
1/2 teaspoon brown sugar
1 1/2 tsp salt
1/2 tsp sugar
1 tbsp oil, for sauteing
Spicy Vegetable Seasoning Lodeh:
6 pieces of red onion
2 cloves of garlic
1/4 tsp paste, burn
3 grains of pecan, roasted
How To Make Vegetable Lodeh:
- Heat the oil. Sauté fine spices, bay leaves, galangal, and green chili until fragrant. Enter the oncom, stirring again until well mixed and fragrant.
- Add melinjo, purple eggplant, squash, and long beans. Stir until the material withers.
- Pour the coconut milk, then enter the brown sugar, salt, and sugar. Cook until boiling. Remove and serve with warm white rice.
Lodeh Vegetable Material:
50 gr melinjo, boiled
1 piece of purple eggplant, cut 1 1/2 x 1 1/2 cm
150 gr squash, cut 1 1/2 x 1 1/2 cm
5 pieces (100 grams) long beans, cut into 4 cm
2 bay leaves
1 cm galangal, crushing
2 pieces of green chili, sliced iris
150 gr oncom, cut 1 x 1 cm
1500 ml of coconut milk from 1 1/2 coconut
1/2 teaspoon brown sugar
1 1/2 tsp salt
1/2 tsp sugar
1 tbsp oil, for sauteing
Spicy Vegetable Seasoning Lodeh:
6 pieces of red onion
2 cloves of garlic
1/4 tsp paste, burn
3 grains of pecan, roasted
How To Make Vegetable Lodeh:
- Heat the oil. Sauté fine spices, bay leaves, galangal, and green chili until fragrant. Enter the oncom, stirring again until well mixed and fragrant.
- Add melinjo, purple eggplant, squash, and long beans. Stir until the material withers.
- Pour the coconut milk, then enter the brown sugar, salt, and sugar. Cook until boiling. Remove and serve with warm white rice.
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