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Lodeh Mbayung (lembayung)

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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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