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Melinjo Leaves With Coconut Milk (sayur Ganemo) Recipe

Melinjo Leaves with Coconut Milk (SAYUR GANEMO) Recipe
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Cooking Time : 20 minutes
Serving : 4
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Prepare the ingredients before making Melinjo Leaves with Coconut Milk (SAYUR GANEMO) in your home. Then, follow these steps below to serve Melinjo Leaves with Coconut Milk (SAYUR GANEMO) for your family or friends.

Ingredients: Melinjo Leaves with Coconut Milk (SAYUR GANEMO)

  • 125 gr melinjo leaves, cut to taste
  • 50 g bamboo shoots, sliced ​​thin
  • 50 gr short sprouts
  • 50 gr snap-beans, cut short
  • 100 grams Tetelan meat
  • 4 sprigs basil, leaves pulled off
  • 1 stalk spring onion, sliced ​​diagonally
  • 1 stalk lemongrass, crushed
  • 1 thumb galangal, crushed
  • 1 bay leaf
  • 2 lime leaves
  • 40 ml instant coconut milk
  • 600 ml water
  • Flavoring, if desired
  • to taste Sugar and salt
  • Oil for frying
  • GROUND SPICES
  • 3 onions
  • 2 cloves garlic
  • 1 tomatoes
  • 7 cayenne peppers (to taste)
  • 1 piece shrimp paste (± 2 g)

How to Make Melinjo Leaves with Coconut Milk (SAYUR GANEMO)

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Melinjo Leaves with Coconut Milk (SAYUR GANEMO) in your home by yourself.

    Step 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).
  • Step 2
  • Add melinjo leaves and bean sprouts and cook until wilted. Add sugar, salt and seasonings and mix well.
  • Step 3
  • Add the coconut milk, basil and chives. Simmer briefly.
  • Step 4
  • Remove and place in a bowl, vegetable ganemo ready to be served.
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