KOMPAS.com – If you have shrimp in food supplies, you can cook into lodeh vegetables.
Shrimp lodeh vegetables are made with carrot ingredients, long beans, cabbage, melinjo leaves, while for seasoning there are coconut milk, bay leaves, turmeric, onion, garlic, large red chili, galangal, and pepper.
Shrimp lodeh vegetables can be served with diamonds or rice cakes for vegetable rice cake dishes. Check out the full recipe, quoted from the book “Variation of Shrimp Cuisine” (2023) by the Dedia Kitchen Team published by PT Dedia Pustaka.
Also read:
Material:
- 500 grams of medium size shrimp discarded head
- 100 grams of carrots, rectangular cut
- 100 grams of long beans, cut 3 cm
- 100 grams of cabbage, cut wide
- 25 grams of melinjo leaves
- 700 ml of dilute coconut milk
- 300 ml thick coconut milk
- 4 tablespoons of oil to saute
Softened seasoning:
- 4 large red chili
- 8 cloves of shallots
- 6 cloves of garlic
- 3 cm turmeric, burned
- 1/2 teaspoon pepper
- 2 tsp salt
- 1 tablespoon white sugar
Other seasonings:
- 1 bay leaves
- 3 cm galangal
Also read:
- Saute the mashed seasoning, bay leaves, and galangal until fragrant. Add the shrimp, stir until it changes color. Add runny coconut milk, stir until boiling. Add carrots and long beans, cook until half cooked.
- Add thick cabbage and coconut milk, keep stirring so that the coconut milk does not break. After all the ingredients are cooked, add the melinjo leaves, stir briefly, remove, serve.
