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, we’re going to make a special dish, melinjo leaves with coconut milk (sayur ganemo). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Melinjo Leaves with Coconut Milk (SAYUR GANEMO) is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Melinjo Leaves with Coconut Milk (SAYUR GANEMO) is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook melinjo leaves with coconut milk (sayur ganemo) using 22 ingredients and 4 steps. Here is how you cook that.

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