lodeh recipe is one of the ancient Javanese cuisine. ranging from a child my mother I often cook lodeh. lodeh has a high nutritional value because it consists of a wide variety of vegetables and coconut milk if the original water. suitable for the tongue of Indonesia.
Materials needed to cook vegetables lodeh:
10 pieces of green beans, cut 3 cm
1 piece of sweet corn. Cut into pieces
5 pieces of baby corn, sliced thin
1 carrot, thinly sliced
Half squash. Peel, cut into
1 handful of fruit melinjo
1 handful of leaves melinjo
Piece of young jackfruit as a vegetable
1 eggplant purple fruit cut into chunks
1 banana board
Little tempeh
Recipes Vegetable Seasoning Lodeh:
4 cloves thinly sliced red onion
3 cloves of garlic thinly sliced
5 thin slices of red chilies
10 pieces of cayenne pepper thinly sliced (optional)
3 large green chilies thinly sliced
1 tablespoon dried ebi
1 teaspoon shrimp paste
3 bay leaves
3 cm galangal keprek
Salt, sugar, MSG to taste, 200 ml coconut milk from half coconut
Recipes How to Cook Vegetables Lodeh:
1. Boil the sweet corn and fruit melinjo all ingredients except coconut milk along until nearly cooked
2. Add the carrots and baby corn. Cook until half cooked carrots.
3. Enter the long beans and chayote
4. Enter the coconut milk. Stir continuously until the milk boil.
5. Add salt, sugar to taste
6. After boiling the coconut milk and the taste is just right enter melinjo leaves, cook briefly
7. After the leaves limp melinjo lodeh turn off the heat and ready to serve.
so make it easy? not necessarily have my mom cook for you, you can cook your own at home. --- monggomasak