Delicious Betawi Pumpkin Vegetable Recipe, Check out the Recipe for Ramadan Menu

Sedapnya Sayur Labu Khas Betawi, Tengok Resepnya untuk Menu Ramadan

Delicious Betawi Pumpkin Vegetable, See the Recipe for Ramadan Menu

Delicious Betawi Pumpkin Vegetable Recipe, Check out the Recipe for Ramadan Menu

Dream - It's almost Ramadan. It's time to prepare practical recipes for breaking the fast and pre-dawn meal. Usually, breaking the fast is easily obtained outside, but for pre-dawn meal, cooking at home can be more comfortable.

The following 'Bahasa' text translated to 'English' while preserving any html tags: "The sahur arena is done in the early morning, food preparation must be started beforehand to avoid rushing before imsak."

One practical suhoor menu that can be considered is pumpkin soup for ketupat. This is a fresh and delicious choice. You can also prepare the ketupat the night before or choose instant ones. Here is the recipe for pumpkin soup for ketupat that you can try.

Recipe Vegetable Ketupat Betawi

he translation of the given text from Bahasa to English while preserving any HTML tags is as follows: Ingredients for Sayur Ketupat Betawi: 3 pieces of chayote squash (medium-sized) 1/2 kg of long beans 1/4 kg of potatoes 2 pieces of stink beans 3 stalks of spring onio

Fine Vegetable Ketupat Betawi Seasoning: 1/4 kg curly red chili, 2 ounces red chili, 15 cloves shallots, 5 cloves garlic, 5 roasted candlenuts, 1 roasted turmeric, 1 roasted ginger, 1 teaspoon roasted shrimp paste, 1 tablespoon pepper, 1 tablespoon coriander.

Other Ingredients for Betawi Vegetable Ketupat: 1 large piece of galangal 2 stalks of lemongrass 4 bay leaves 2 kaffir lime leaves 1 tablespoon dried shrimp 3 tablespoons brown sugar 3 tablespoons ground red chili 2 packets of coconut milk (thick and thin coconut milk)

How to Make Ketupat Sayur Betawi:Prepare the ingredients. Cut the scallions and long beans into small and fine pieces, then grate the chayote and slice the potatoes into small square pieces.Steam the chopped and grated ingredients for approximately 20 minutes.Grind shallots, garlic, curly chili, bird's eye chili, candlenut, turmeric, ginger, shrimp paste, pepper, and coriander, then sauté until fragrant.Add crushed lemongrass and galangal, then add kaffir lime leaves and bay leaves.

Boil vegetables that have been steamed with thin coconut milk over low heat, then add sautéed spices and stir. Add salt, grated or finely chopped brown sugar, and previously soaked dried shrimp. Add thick coconut milk to the boiling vegetable broth, then stir again while adjusting the taste.

Turn off the stove, then put the sautéed ground chili into the vegetables until cooked. Source: Diadona.

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