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How to make stir-fried lumai leaves aka leunca leaves

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Recipe for Sauteed Leaves Lumai Aka Leunca Leaves Simple Special Original Delicious. In Sundanese, Bandung, this leaf is known as leunca leaf, in Bengkulu and Palembang it is called lumai or lumay leaf, while in Curup, Rejang Lebong it is called clear vegetable bulie shoot. Lumai fruit or leunca fruit is usually cooked with chili sauce, sauteed leunca oncom, cayenne pepper or chili gendot or made karedok leunca, even used as fresh vegetables eaten raw. This vegetable is indeed the best cooked in a stir-fried clear broth or coconut milk sauce eaten with rice and spicy chili sauce plus salted fish is really good. The usual stir fry seasoning only uses shallots, garlic, fine salt and a little sugar or you can add chicken or beef flavorings, you can also add tomatoes. This dish is easy to find in Sumatra, Rejang Lebong is called vegetable shoots bulie and the area around Bengkulu. What is it called in your area? Please comment on google plus.

Photo of the Recipe for Stir-Frying Lumai Leaves or Leunca Leaves, Simple, Special, Original Delicious
Image of Sauteed Lumai Leaves Bening

For those who like vegetables that have a slightly bitter taste, you can try this lumai leaf stir fry recipe. This lumai leaf is almost similar to long bean leaves and can be bought in traditional markets. The following is a collection of secrets of various creations and variations of the recipe for stir-fried lumai leaves, a special delicious dish complete with how to make your own at home (Homemade) step by step anti-failure that is simple, easy and practical for own consumption or for selling rice stall business ideas, restaurant-style restaurant cafe restaurant fast food.

RECIPE STEAM LEAVES


INGREDIENTS :
  • 1 bunch of lumai/leunca leaves
  • 2 Spring onions
  • 1 clove of garlic
  • Salt to taste
  • Sugar to taste
  • Flavor (optional)
HOW TO COOK SATURATED LUMAI LEAVES:
  1. Saute onion and garlic in a little cooking oil.
  2. After the onions are fragrant, add the lumai leaves that have been picked and washed.
  3. Cook until the leaves are half wilted.
  4. Turn off the heat and ready to serve.
  5. Serve.
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