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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, melinjo leaves with coconut milk (sayur ganemo). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Melinjo Leaves with Coconut Milk (SAYUR GANEMO) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Melinjo Leaves with Coconut Milk (SAYUR GANEMO) is something that I’ve loved my whole life.

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