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

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, melinjo leaves with coconut milk (sayur ganemo). It is one of my favorites. This time, 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 popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are 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 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 it.

The ingredients needed to make Melinjo Leaves with Coconut Milk (SAYUR GANEMO):
  1. Make ready 125 gr melinjo leaves, cut to taste
  2. Take 50 g bamboo shoots, sliced ​​thin
  3. Take 50 gr short sprouts
  4. Get 50 gr snap-beans, cut short
  5. Take 100 grams Tetelan meat
  6. Make ready 4 sprigs basil, leaves pulled off
  7. Make ready 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. Make ready 2 lime leaves
  12. Take 40 ml instant coconut milk
  13. Prepare 600 ml water
  14. Get Flavoring, if desired
  15. Prepare to taste Sugar and salt
  16. Get Oil for frying
  17. Take GROUND SPICES
  18. Prepare 3 onions
  19. Make ready 2 cloves garlic
  20. Get 1 tomatoes
  21. Get 7 cayenne peppers (to taste)
  22. Make ready 1 piece shrimp paste (± 2 g)
Steps 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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