Recipe For Vegetables With Coconut Milk Sauce

Small leafy katuk leaves with a taste that almost resembles spinach. Even the recipes used to cook spinach are often used to process katuk leaves. The leaves are small and quite easy to find in the market, they often even grow in the yard, you know. Rich in essential and healthy nutrients, here's how to make vegetable katuk with delicious coconut milk sauce.

Ingredients

• Katuk, pick the leaves - 2 bunches
• Bay leaf - 2 pieces
• Small size lemongrass, only take the white part, mashed - 1 stick
• Laos - 2 slices
• Salt - 1 tsp
• Sugar - 1/2 tsp
• Instant coconut milk - 65 ml
• Water - 500 ml
• Cooking oil for frying - 3 tbsp
• Ground spices:
• Shallots - 5 grains
• Garlic - 2 cloves
• Ginger - 4 cm
• Turmeric - 4 cm
• Coriander - 1 tsp
• Cumin - 1/4 tsp
• Pepper - 1/4 tsp
• See Mother's Recipe Version

Plans

• Heat oil, saute ground spices until fragrant.
• Enter the bay leaf, lemongrass and laos. Cook until fragrant and cooked.
• Add boiling water so that the spices are more cooked.
• Add corn, carrots, sugar and salt. Cook until boiling then add the katuk leaves and coconut milk. Cook until the katuk leaves are tender. Lift serve.
• For a more delicious gravy, make sure the spices are really cooked before the vegetables and coconut milk enter or it can be before the spices are burned or roasted first.

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