Hello, I am Elise. Today, we’re going to make 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 will make it a little 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 well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Vegetables with thin coconut milk gravy (SAYUR BOBOR) is something which I have loved my entire life.
To be with this particular recipe, we must prepare a few components. You can cook vegetables with thin coconut milk gravy (sayur bobor) using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vegetables with thin coconut milk gravy (SAYUR BOBOR):
- Prepare 275 gr spinach, pull leaves
- Get 200 gr papaya, cut lengthwise
- Make ready 100 gr bamboo shoots, sliced and boiled
- Make ready 800 ml coconut milk (from ½ pc coconuts)
- Make ready 500 ml water
- Prepare 4 bay leaves
- Get 2 cm galangal, crushed
- Make ready 1 stalk lemongrass, crushed
- Take 1/2 tbsp salt
- Take 1 tbsp brown sugar
- Prepare to taste Salted fish
- Take to taste Rhombus rice cake
- Prepare GROUND SPICES
- Get 7 pcs shallot
- Make ready 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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