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

Hello everybody, I hope you’re having an incredible day today. 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 will be really delicious.

Melinjo Leaves with Coconut Milk (SAYUR GANEMO) is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Melinjo Leaves with Coconut Milk (SAYUR GANEMO) is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must 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 cook that.

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