Coconut Milk Eggplant Lodeh Recipe

Ingredients

Chayote, peeled and chopped - 1 piece
Sweet corn, cut - 1 piece
Melinjo - 100 grams
Long beans, chopped - 150 grams
Purple eggplant, halved and cut - 1 piece
Red chilies, sliced - to taste
Bay leaf - 1 sheet
Galangal, bruised - 3 cm
Curly red chilies, sliced oblique - 3 pieces
Whole cayenne pepper - 4 pieces
Coconut milk, from 1/2 coconut - 800 ml
Salt - 1 tsp
Sugar - 1 tsp
Ground spices:
Garlic - 2 cloves
Shallots - 6 cloves
Candlenut, roasted - 2 grains
See Mother's Recipe Version

Plans

Prepare a pan, add coconut milk, bay leaf, galangal, red chili, salt, and sugar. Cook until boiling.
Add melinjo and chayote. Cook until half cooked.
Add long beans, eggplant and corn. Stir and cook until everything is cooked. Lift.
Ready to be served.
1. Coconut milk should be stirred occasionally so it doesn't break.

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What are the seasonings for lodeh vegetables? Ingredients: 1 liter of coconut milk from 1 coconut. 50 grams of red base seasoning. 2 bay leaves. 2 cm galangal, bruised. 2 tbsp dried shrimp/ebi. 2 tsp salt. 1/2 tsp pepper powder. 1 tsp sugar. Other Items•

Does vegetable lodeh use shrimp paste?

The hallmark of the Javanese lodeh vegetable is the addition of semangit tempeh or almost rotten tempeh. The savory taste of tempeh with the aroma of smoke makes the lodeh sauce even more delicious. Moreover, the spices are added with shrimp paste. Javanese lodeh vegetables are best eaten with chili paste and fried fish.