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
Post a Comment for "Jukut Bejek"