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Recipe for Fresh Sundanese Lodeh Vegetable Soup!

Recipe for Fresh Sundanese Lodeh Vegetable Soup!

Sundanese Lodeh Vegetable Recipe, the Soup is Refreshing!

Dream - Sayur Lodeh Sunda can be a choice when Dream's friend wants to enjoy a menu that warms the throat and is so delicious on the tongue. It has a rich coconut milk broth with fresh vegetable fillings.

Sundanese Lodeh Vegetable Recipe, the Soup is Refreshing!

"Different from the usual vegetable lodeh that uses thick coconut milk, Sundanese Sayur Lodeh has a lighter white broth. Suitable for lunch or dinner menu. Let's make it at home, here's the recipe."

Sundanese Lodeh Vegetable Recipe, the Soup is Refreshing!

Recipe for Sundanese White Lodeh Vegetables

Ingredients: - ½ block of tempeh - 1 small purple eggplant - 1 carrot - 1 piece of galangal, crushed - 1 liter of water - 1 teaspoon of granulated sugar - 1 packet of coconut milk - ½ ear of sweet corn - ½ small chayote - 2 handfuls of melinjo leaves - 2 bay leaves - 3 curly red chili peppers, diagonally sliced - 4 long beans, cut into small pieces - Some melinjo fruits - Salt and powdered broth to taste

               

Fine Seasoning Ingredients:1 tbsp dried shrimp½ tsp coriander3 candlenuts, roasted3 cloves garlic5 shallots

Sundanese Lodeh Vegetable Recipe, the Soup is Refreshing!

How to Make: Boil sweet corn, melinjo, and tempeh until boiling. Prepare the ground spices, mash them using a blender or mortar and pestle. Saute the ground spices with bay leaves and galangal. Add the sauteed ground spices to the boiling corn. Add carrots and chayote. Add long beans and eggplant, then season with sugar, salt, and broth powder. Cook until all vegetables are cooked. Pour coconut milk and let it boil, taste and adjust the seasoning. Add melinjo leaves and sliced chili, cook until the melinjo leaves wilt. Once cooked, remove from heat and serve.

Sundanese Lodeh Vegetable Recipe, the Soup is Refreshing!

Recipe for Special Sundanese Lodeh Vegetables

Ingredients: 1 liter of water, 1 small-sized carrot, 1 sachet of coconut milk, ½ block of tempeh, ½ kg of chayote, ¼ kg of eggplant, 3 pieces of jackfruit, 3 cloves of garlic, 3 cloves of shallot, 3 pieces of bird's eye chili, 4 pieces of chili, Sufficient amount of bay leaves and lemongrass, Sufficient amount of mushroom broth and sugar.

               

How to make: Boil jackfruit with bay leaves until half cooked, drain. Prepare a pot and boil water. Add onions and lemongrass, let it simmer until fragrant. Add chayote and carrots, cook until half cooked. Add tempeh, eggplant, boiled jackfruit, and chili. Season with mushroom broth (or salt) and sugar. Pour in coconut milk as desired. Stir gently and cook over low heat, adjust the taste according to each person's preference. Once cooked, remove from heat and serve. Source: Diadona.

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