Sayur Lodeh is initially form West Java. Sayur Lodeh utilizes coconut milk for among the cornerstones. A variety of veggies are simmered in a milk coconut milk curry to make this popular Indonesian side meal. Also Popular in Malaysia.
It is normally made from various type of veggies like eggplant, young jackfruit (nangka muda), Gnetum gnemon (melinjo), chayote (labu siam), long beans (kacang panjang), carrots, and so on.Coconut milk is high cholesterol active ingredient, get fresh coconut milk from regional market in the morning. This Sayur Lodeh is among them and popular in Java area.
Ingredients:
Oil 3 tablespoons
Garlic, minced 2 to 3 cloves
Coconut milk 2 cups
Potato, peeled and diced 1
Galangal or fresh ginger, minced 2 teaspoons
Chile pepper, sliced into rounds 1 to 3
Lemongrass, white part of stalk just, minced 1 piece
Coriander, ground 1 teaspoon
Turmeric 1/2 teaspoon
Environment-friendly beans, cut 1 cup
Onion, very finely sliced 1
Carrot, peeled and sliced into rounds 1
Chinese or Napa cabbage, sliced 1 cup
Scallions, sliced into 1-inch pieces 2 to 3
Salt and pepper to taste
Directions:
1. Heat the oil in a big pan or wok over medium flame. Include the garlic, galangal or ginger, chiles, lemongrass, coriander and turmeric and stir fry for 2 to 3 minutes.
2. Include coconut milk, potatoes, carrots, green beans and onion and give a boil. Lower heat to low, cover and simmer till the potatoes are practically prepared through, 10 to 12 minutes.
3. Get rid of cover and stir in the include cabbage, scallions, salt and pepper. Simmer up until the cabbage is simply tender, about 3-4 minutes.
Variations:
* You can replace other veggies if you such as. Simply include the tougher, longer-cooking veggies initially and the more fragile veggies in the 2nd simmering. This avoids over or undercooking.
* Add some cubed tofu or some shrimp with the cabbage and scallions if you such as.
Ingredients:
Oil 3 tablespoons
Garlic, minced 2 to 3 cloves
Coconut milk 2 cups
Potato, peeled and diced 1
Galangal or fresh ginger, minced 2 teaspoons
Chile pepper, sliced into rounds 1 to 3
Lemongrass, white part of stalk just, minced 1 piece
Coriander, ground 1 teaspoon
Turmeric 1/2 teaspoon
Environment-friendly beans, cut 1 cup
Onion, very finely sliced 1
Carrot, peeled and sliced into rounds 1
Chinese or Napa cabbage, sliced 1 cup
Scallions, sliced into 1-inch pieces 2 to 3
Salt and pepper to taste
Directions:
1. Heat the oil in a big pan or wok over medium flame. Include the garlic, galangal or ginger, chiles, lemongrass, coriander and turmeric and stir fry for 2 to 3 minutes.
2. Include coconut milk, potatoes, carrots, green beans and onion and give a boil. Lower heat to low, cover and simmer till the potatoes are practically prepared through, 10 to 12 minutes.
3. Get rid of cover and stir in the include cabbage, scallions, salt and pepper. Simmer up until the cabbage is simply tender, about 3-4 minutes.
Variations:
* You can replace other veggies if you such as. Simply include the tougher, longer-cooking veggies initially and the more fragile veggies in the 2nd simmering. This avoids over or undercooking.
* Add some cubed tofu or some shrimp with the cabbage and scallions if you such as.
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