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

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, melinjo leaves with coconut milk (sayur ganemo). One of my favorites food recipes. For mine, 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 well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Melinjo Leaves with Coconut Milk (SAYUR GANEMO) is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have 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. Take 125 gr melinjo leaves, cut to taste
  2. Make ready 50 g bamboo shoots, sliced ​​thin
  3. Prepare 50 gr short sprouts
  4. Prepare 50 gr snap-beans, cut short
  5. Take 100 grams Tetelan meat
  6. Take 4 sprigs basil, leaves pulled off
  7. Get 1 stalk spring onion, sliced ​​diagonally
  8. Take 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. Make ready 600 ml water
  14. Prepare Flavoring, if desired
  15. Make ready to taste Sugar and salt
  16. Make ready Oil for frying
  17. Make ready GROUND SPICES
  18. Prepare 3 onions
  19. Take 2 cloves garlic
  20. Make ready 1 tomatoes
  21. Take 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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