Recipes And How To Cook Vegetable Lodeh Eggplant Purple Long Beans That Are Delicious And Savory
It is undeniable that vegetable lodeh is a typical Indonesian food that has a lot of fans.
Because of its delicious taste and delicious gravy, this vegetable is being hunted by many people. What's more, this vegetable consists of several fresh vegetables that are beneficial for the body.
This lodeh vegetable turns out to have many types. Where the type and variety of this vegetable is adapted to the region and the ingredients that complement it. And one type of vegetable lodeh is vegetable lodeh, purple eggplant and long beans. This purple eggplant and long bean lodeh is no less delicious than other types of lodeh vegetables. Because basically the spices used are almost the same, but what is different here is the ingredients that complement it.
Like other lodeh vegetables, this lodeh vegetable will be even more delicious if eaten with warm rice and additional side dishes such as tuna, anchovies or salted ikat along with chili sauce. For this reason, when you serve this one vegetable at the dinner table, don't be surprised if your appetite will increase.
Talking about how to cook it, of course you will be familiar. Yes, because the way to cook this one vegetable is almost the same as other lodeh vegetables. However, for those of you who still don't understand, don't worry, because here we will present a recipe and how to cook a savory and delicious green long bean eggplant vegetable lodeh just for you.
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Ingredients and Seasonings Needed To Make Vegetable Lodeh Purple Eggplant and Long Beans That Are Delicious and Savory
Main Ingredients Vegetable Lodeh Eggplant Purple Long Bean
- 5 purple eggplants
- 1 bunch of long beans or according to taste
- 1 tablespoon ebi
- 1000 ml coconut milk from 1/2 coconut juice
- 500 ml coconut milk from the juice of 1 coconut
- 3 green chilies
- 3 pieces of corn
- 3 bay leaves
Long Bean Purple Eggplant Lodeh Vegetable Seasoning
- 1/2 tsp coriander
- 3 cm kencur
- 9 red onions
- 6 cloves of garlic
- 3/4 teaspoon sugar
- 3 1/2 tsp salt or to taste
How to Cook Vegetable Lodeh Eggplant Purple Long Beans that are Delicious and Savory
How to prepare the ingredients and make the purple long bean Eggplant Lodeh Vegetable Seasoning
- First of all, soak the prepared ebi first. Then drain and bruise.
- Slice the green chilies and cut the corn to the size and shape according to your taste.
- Cut the purple eggplant crosswise and cut the long beans into about 2-3 cm in size.
- Puree the prepared spices such as coriander, kencur, onion and garlic.
How to Cook Vegetable Lodeh Eggplant Purple Long Bean
- The first step is to boil 1000 ml of coconut milk and add chilies and bay leaves. Wait until the coconut milk boils.
- Also add the ebi and all the spices that have been mashed. Stir until evenly distributed and add sugar and salt according to your taste. Stir again until smooth.
- Next, enter the purple eggplant, long beans and corn that have been cut into pieces. Cook until all ingredients are half cooked.
- Then, add the thick coconut milk and stir until it boils and all the ingredients are cooked. If you have presented.
That's the recipe and how to make a delicious and savory purple long bean eggplant vegetable lodeh. Good luck and don't forget to share this recipe with your closest friends and relatives.
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