Melinjo Leaves with Coconut Milk (SAYUR GANEMO)
Melinjo Leaves with Coconut Milk (SAYUR GANEMO)

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, melinjo leaves with coconut milk (sayur ganemo). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Melinjo Leaves with Coconut Milk (SAYUR GANEMO) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Melinjo Leaves with Coconut Milk (SAYUR GANEMO) is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook melinjo leaves with coconut milk (sayur ganemo) using 22 ingredients and 4 steps. Here is how you can achieve it.

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

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