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Ingredients :
- 350 grams of long beans (Vigna unguiculata subsp. Sesquipedalis), cut into 4 cm
- 100 grams of rind the old melinjo, remove the stems
- 100 grams of tempeh, cut into small pieces
- 2 tablespoons of cooking oil, for sauteing
- 2 cm galangal, crushed
- 3 cm ginger, crushed
- 2 stalks of lemongrass, each the size of 10 cm, crushed
- 6 sheets of lime leaves, discard the bones leaves
- 1 sheet of pandan leaves, cut into 5 cm
- 600 milliliters of water
- 150 milliliters coconut milk
Seasonings, mashed :
- 4 pieces of red chili
- 10 grains of red onion
- 4 cloves garlic
- 2 cm turmeric
- 3 grains of hazelnut
- ¼ teaspoon of granulated sugar
- 2 teaspoons of salt
How to cook Long Beans Gulai :
1. Saute ground spices, galangal, ginger, lemongrass, lime leaves and pandan leaves until fragrant.
2. Add long beans, melinjo rind, and tempeh. Stir.
3. Pour water, simmer until vegetables are just cooked, lift.
4. After a dish be warm, or will served, add the fresh coconut milk, stir well. Serve.
For 4 servings.
Kitchen and Dining Store
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Long Beans Gulai | 2013-04-15T02:03:00+07:00 |
