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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