KOMPAS.com – A bowl of warm lodeh vegetables suitable to be enjoyed when dawn. The sauce is savory spicy, plus a variety of filling and healthy vegetables.
The following recipe and how to make corn lodeh vegetables, quoted from Delicious dishFriday (2/21/2025).
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Material:
- 1 corn (cut 3 cm, split 2)
- 1 chayote (peeled, cut the match)
- 1 carrot (cutting)
- 3 green chili (cut 1 cm)
- 2 bay leaves
- 3 centimeters of galangal (loading)
- 25 grams of melinjo leaves
- 1 1/2 tablespoon of salt
- 3 teaspoons of brown sugar comb
- 2000 ml of coconut milk from 1 coconut
Also read: Recipe for Vegetable Lodeh Tempe, Tasty Nutritious Lunch Ideas
The seasoning ingredients that are mashed:
- 3 grains of hazelnut (roast)
- 1/2 teaspoon of shrimp paste (fried)
- 8 shallots
- 3 cloves of garlic
- 1/2 teaspoon of coriander
- Pour the coconut milk into the pan, then boil. Add bay leaves, galangal, and mashed spices until scented.
- Add corn, salt, and brown sugar. Cook and stir until smooth until half cooked.
- Give chayote, carrots, melinjo leaves, and green chili. Stir, then correct the taste so that it fits. Cook until cooked, then remove and serve.
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