Jukut Bejek

Ingredients

• 20 Lenjar Long Beans (sy, 250 gr)
• 250 ml thick coconut milk
• Salt to taste
• Sugar to taste
• Pinch of Mushroom Broth (my doctor)
• Water to boil
• Cooking oil for frying

Ground spices

• 3 cloves of garlic
• 2 pcs roasted hazelnut
• Sear of Kencur
• A Thumb of Turmeric (I, burn it first)
• Supplementary material :
• Fried onion

How to make

• 1. Wash the long beans, cut into 3 parts. Bring the water to a boil, add a little salt, add the long beans. Boil until cooked to taste (do not overcook). Lift and drain
• 2. Split the boiled long beans into 2, squeeze. set aside
• 3. Heat cooking oil, saute ground spices until fragrant (and cooked). Add thick coconut milk, salt, sugar and mushroom broth. Cook while stirring until it boils. Remove and let cool
• 4. Mix the long beans with the coconut milk. Stir well or stir. Arrange on a serving plate, sprinkle with fried shallots. Serve

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