Sayur Lodeh

Name: Sayur Lodeh
Yield: 1
Ingredients: 50.0g Garlic; 100.0g Onions; 100.0g Hazelnut; 150.0g Tempe; 2400.0ml Hot Water; 150.0g Sweet Corn; 20.0g Galangal; 150.0g Squash; 150.0g String Bean; 2.0g Bay Leaf; 10.0g Brown Sugar; 150.0g Jackfruit raw; 150.0g Green Eggplant; 70.0g Melinjo; 4.0g Ebi Prawn; 400.0g Thick Coconut Milk; 40.0g Royco Chicken Powder - 6 x 1 kg; 0.0g Merica; 0.0g Sugar

This Javanese cuisine is a kind of dish full of vegetables and tempeh in a coconut milk soup. Serve this with lontong or rice cake, will be perfect to indulge the need of traditional healthy food.

Making the Sayur Lodeh

Garlic 50.0 g
Onions 100.0 g
Hazelnut 100.0 g
Tempe 150.0 g
Hot Water 2400.0 ml
Sweet Corn 150.0 g
Galangal 20.0 g
Squash 150.0 g
String Bean 150.0 g
Bay Leaf 2.0 g
Brown Sugar 10.0 g
Jackfruit raw 150.0 g
Green Eggplant 150.0 g
Melinjo 70.0 g
Ebi Prawn 4.0 g
Thick Coconut Milk 400.0 g
Royco Chicken Powder - 6 x 1 kg 40.0 g
Merica
Sugar

Making the Sayur Lodeh
1. Saute White Spice until fragrant, add water and other spices then heat over medium heat.
2. Enter the vegetables one by one starting from the most hard first: corn, young jackfruit, melinjo, bean, soybean and squash.
3. Simmer until all vegetables are tender and then reduce the heat and enter the milk.
4. Cook until slightly thickened vegetable soup when ready serve.

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Sayur Lodeh

This Javanese cuisine is a kind of dish full of vegetables and tempeh in a coconut milk soup. Serve this with lontong or rice cake, will be perfect to indulge the need of traditional healthy food.

Ingredients

Making the Sayur Lodeh

Preparation

Making the Sayur Lodeh

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