Lodeh Mbayung (lembayung)
Material Lodeh Mbayung (Lembayung)
- 1 bunch of lavender leaves (long bean leaves)
- A little tempeh is almost hot
- Green chili and red chili if you want spicy
- 1 liter of water
- 2 tbsp rebon
- 2 greetings
- 1 segment of geprek galangal
- 1 sachet of instant coconut milk 65 ml
- 2 tbsp Java sugar
- 1 tbsp sugar
- Salt, broth powder to taste
Ground spices
- 5 red onions
- 3 garlics
- 2 hazelnuts
How to Make Lodeh Mbayung (Lembayung)
- 1. Wash the lavender leaves with salt and squeeze a little, so they don't become sticky when cooked. Wash up to 2x.
- 2. Heat the water, add the ground spices.
- 3. After boiling, add coconut milk, tempeh, Javanese sugar and granulated sugar.
- 4. Enter the lavender leaves, add salt etc. Taste cook until wilted.
Note
- The taste that I cook is more sweet and savory.
- The dose of Javanese sugar and granulated sugar is not a definite benchmark. Please season according to your taste.
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