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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, melinjo leaves with coconut milk (sayur ganemo). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Melinjo Leaves with Coconut Milk (SAYUR GANEMO) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Melinjo Leaves with Coconut Milk (SAYUR GANEMO) is something which I’ve loved my entire life.

Melinjo, Gnetum gnemon is Manganese and Copper rich fruit support for brain health, assist growth Melinjau is a vital ingredient for Sayur Asem which consists of peanuts, melinjau, jackfruit, chayote In Fiji, the young leaves are cooked with coconut milk. In Philippines, the fruits are a great substitute. Sayur lodeh is Indonesian vegetable stew in coconut milk. chayote (Indonesian: labu siam). melinjo leaves (Indonesian: daun melinjo).

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

Now, I had the option to buy canned coconut milk or. A mix of melinjo, glutinous rice, peanut, sago pearl, white bread, coconut milk, screwpine leaf, ginger and milk. A type of cake made with as tapioca flour, eggs, sugar, yeast and coconut milk. The yeast creates bubbles, which creates sponge-like holes and gives it a unique spongy texture when it is baked.

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.

Coconut Milk Bars: Moist, gooey, super sweet Coconut Milk Bars made with milk, shredded coconut, and a sprinkle of hazelnuts. Indonesian or Malaysian dish called Sayur Lemak, vegetables in coconut milk. (Mixed Vegetables in Coconut Milk Stew). Rice and coconut milk cake wrapped in banana leaves. A mix of melinjo, glutinous rice, peanut, sago pearl, white bread, coconut milk, screwpine leaf, ginger and milk. Lontong sayur was one of the breakfast routine dishes when I lived in Bogor.

So that is going to wrap it up with this special food melinjo leaves with coconut milk (sayur ganemo) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!