Hello, I’m Clara. Today, we’re going to prepare vegetables with thin coconut milk gravy (sayur bobor) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegetables with thin coconut milk gravy (SAYUR BOBOR) Recipe
Vegetables with thin coconut milk gravy (SAYUR BOBOR) is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Vegetables with thin coconut milk gravy (SAYUR BOBOR) is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have vegetables with thin coconut milk gravy (sayur bobor) using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegetables with thin coconut milk gravy (SAYUR BOBOR):
- Get 275 gr spinach, pull leaves
- Take 200 gr papaya, cut lengthwise
- Get 100 gr bamboo shoots, sliced and boiled
- Take 800 ml coconut milk (from ½ pc coconuts)
- Prepare 500 ml water
- Prepare 4 bay leaves
- Prepare 2 cm galangal, crushed
- Prepare 1 stalk lemongrass, crushed
- Take 1/2 tbsp salt
- Make ready 1 tbsp brown sugar
- Make ready to taste Salted fish
- Get to taste Rhombus rice cake
- Get GROUND SPICES
- Prepare 7 pcs shallot
- Prepare 3 cloves garlic
- Take 1/2 tsp coriander
- Take 1 thumb kencur
Instructions to make Vegetables with thin coconut milk gravy (SAYUR BOBOR):
- Cook water, ground spices, bay leaves, lemongrass and ger to a boil until the smell is fragrant.
- Add the coconut milk, salt and brown sugar. Reduce the heat and simmer, stirring occasionally.
- Add papaya and bamboo shoots, boiled until half cooked.
- Add spinach, cook until done.
- Serve warm with rice or rhombus rice cake and salted fish.
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