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, we’re going to make a distinctive dish, melinjo leaves with coconut milk (sayur ganemo). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Melinjo Leaves with Coconut Milk (SAYUR GANEMO) is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Melinjo Leaves with Coconut Milk (SAYUR GANEMO) is something that I have loved my entire life.

To begin with this particular 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 that.

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