Coconut Milk Pumpkin Leaf Vegetable Recipe

Suddenly there was an idea to make pumpkin leaf vegetables, when I went to the market. Pumpkin leaves are a type of vegetable that is quite rarely cooked in my house

In addition to the fact that the availability at the stall is quite rare, the cooking is also a bit confused about what to do.

Incidentally, near my house, there is a shop that sells ready-to-eat dishes, and there I tried pumpkin leaf vegetables for the first time, and they were pretty good.

After that, you feel challenged, make your own concoction. Armed with the taste buds on the tongue, and cheating on the spices here and there, I was finally able to mix everything together, and this is the result of the execution:

Pumpkin LEAVES VEGETABLE RECIPES
ala Mama Badar's Kitchen

(Pumpkin Coconut Leaf)

Cooking time: 45 minutes

Servings: 4 people

Material:

1 bunch of chayote leaves

2000 ml of water

3 tbsp oil for frying

2 cm ginger, crushed

3 cm galangal, geprek

3 bay leaves

4 pieces of curly red chili, sliced

4 pieces of cayenne pepper, sliced

65 ml thick coconut milk (instant)

1/2 tsp turmeric powder

1 1/2 tsp salt

Ground spices:

5 cloves of red onion

4 cloves of garlic

1/2 tsp ebi

How to cook:

Wash the chayote leaves, then boil until the leaves are soft enough, set aside, cut into pieces.

Heat the oil in a pan, then stir-fry the ground spices until fragrant, then add the curly chili, cayenne pepper, bay leaf, turmeric powder, ginger and galangal, stir-fry for a while.

After that, add water and coconut milk, stir, let it heat, if bubbles appear, add pumpkin leaves.

Cook until the spices absorb, don't forget to add salt.

If the pumpkin leaves are still hard, and the water has shrunk enough, you can add enough water. Adjust the taste, if it is just right, turn off the heat.

Coconut milk pumpkin leaf vegetable recipe is ready to be served.