Vegetables with thin coconut milk gravy (SAYUR BOBOR)
Vegetables with thin coconut milk gravy (SAYUR BOBOR)

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegetables with thin coconut milk gravy (sayur bobor). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vegetables with thin coconut milk gravy (SAYUR BOBOR) is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Vegetables with thin coconut milk gravy (SAYUR BOBOR) is something that I have loved my whole life. They are fine and they look wonderful.

Great recipe for Vegetables with thin coconut milk gravy (SAYUR BOBOR). Vegetable soup are well known in the culinary repertoire in Java (especially Central Java). See recipes for Papaya in Coconut Milk too..

To begin with this particular recipe, we must prepare a few ingredients. You can cook vegetables with thin coconut milk gravy (sayur bobor) using 17 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vegetables with thin coconut milk gravy (SAYUR BOBOR):
  1. Make ready 275 gr spinach, pull leaves
  2. Get 200 gr papaya, cut lengthwise
  3. Get 100 gr bamboo shoots, sliced and boiled
  4. Make ready 800 ml coconut milk (from ½ pc coconuts)
  5. Make ready 500 ml water
  6. Make ready 4 bay leaves
  7. Make ready 2 cm galangal, crushed
  8. Make ready 1 stalk lemongrass, crushed
  9. Get 1/2 tbsp salt
  10. Make ready 1 tbsp brown sugar
  11. Prepare to taste Salted fish
  12. Get to taste Rhombus rice cake
  13. Get GROUND SPICES
  14. Prepare 7 pcs shallot
  15. Take 3 cloves garlic
  16. Take 1/2 tsp coriander
  17. Make ready 1 thumb kencur

Mixed Vegetables in Coconut Gravy Video by Tarla Dalal Spicy Coconut Soup with Vegetables and Tofu (Sayur Lodeh Pedas) tempeh (soy bean cake), chokos, white tofu, red onion, garlic cloves, long red chilies, jalapenos (optional), coconut milk. spicy coconut soup. Kangkung/water spinach (optional), carrots, corn kernels, red onion, garlic cloves, tamarind. The moment you think of the term Coconut Gravy, you think of a gravy made of coconut milk or a paste of spices and coconut. This is a very different recipe, in which the gravy is made of coconut water and coconut meat, enhanced with a ginger-onion-green chilli paste.

Instructions to make Vegetables with thin coconut milk gravy (SAYUR BOBOR):
  1. Cook water, ground spices, bay leaves, lemongrass and ginger to a boil until the smell is fragrant.
  2. Add the coconut milk, salt and brown sugar. Reduce the heat and simmer, stirring occasionally.
  3. Add papaya and bamboo shoots, boiled until half cooked.
  4. Add spinach, cook until done.
  5. Serve warm with rice or rhombus rice cake and salted fish.

The fabulous flavour and texture of the gravy makes it a perfect home for assorted veggies like juicy beans and sweet carrots. A nut butter is a spreadable foodstuff made by grinding nuts into a paste. The result has a high fat content and can be spread like true butter, but is otherwise unrelated. Either use a food processor or high-speed blender to creamy a creamy, delicious nut butter. Serve hot with rice, papad and onions.

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