Kompas.com – Lodeh vegetables are known as typical dishes that are rich in taste and savory. The combination of coconut milk with various ingredients makes it so delicious.
This time, lodeh vegetables are made healthier with the addition of Moringa leaves. The savory taste of coconut milk combined with the soft texture of tofu and salted fish, follow the recipe from the book “The Most Food Home Food Recipes – Delicious Variation of Vegetables“(2013) by Indriani published by Gramedia Pustaka Utama below.
Also read: Moringa Leaves Guide, from Benefits to How to Cook
Moringa leaf lodeh recipe
Material:
- 5 Moringa leaf stalks, siangi
- 1 white tofu, cut box
- 100 g of potatoes, cut the box
- 100 g of salted fish, fry half cooked
- 1200 ml of coconut milk from 1 coconut
- 2 tsp salt
Ground spices:
- 3 cloves of garlic
- 4 shallots
- 1 teaspoon coriander, roast
- 3 cm Turmeric, Burn
- 3 grains of hazelnut, roast
Also read: 3 Ways to Cook Moringa Leaves for Healthy and Delicious Presentation
Complementary seasoning:
- 2 cm galangal, memor
- 3 bay leaves
- 2 red chili, sliced round
- 2 pieces of green chili, sliced round
- 1 tablespoon fried shallots, for sprinkling
- 3 tablespoons of vegetable oil, to saute
How to Make Moringa Leaves Lodeh
- Saute the spices with galangal and bay leaves until fragrant.
- Add coconut milk, potatoes, and white tofu, then cook until boiling.
- Add Moringa leaves, salt, sugar, red chili, salted fish, and green chili. Stir until Moringa leaves wither, then remove from heat.
- Serve Moringa leaves with a sprinkling of fried shallots.
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