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Making the Sayur Lodeh

  • Garlic 50 g
  • Onions 100 g
  • Hazelnut 100 g
  • Tempe 150 g
  • Hot Water 2400 ml
  • Sweet Corn 150 g
  • Galangal 20 g
  • Squash 150 g
  • String Bean 150 g
  • Bay Leaf 2 g
  • Brown Sugar 10 g
  • Jackfruit raw 150 g
  • Green Eggplant 150 g
  • Melinjo 70 g
  • Ebi Prawn 4 g
  • Thick Coconut Milk 400 g
  • Royco Chicken Powder - 6 x 1 kg 40 g
  • Merica
  • Sugar
  1. 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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