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Vegetables with thin coconut milk gravy (SAYUR BOBOR)
Vegetables with thin coconut milk gravy (SAYUR BOBOR)

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Even if after taking the aforementioned approaches, you’re unable to find satisfying healthy foods in your lunch menu, you may choose to purchase a healthy side dish or drink. Water is a great choice, particularly in comparison to pop up. Salads make great side dishes, particularly those that are consumed with no salad dressing or low-fat salad dressingtable. Of course, you might want to take extra actions to ensure you choose a healthy meal, but should you choose to forgo low calories for taste, require extra steps to ensure that you get some nutrition.

We hope you got insight from reading it, now let’s go back to vegetables with thin coconut milk gravy (sayur bobor) recipe. You can cook vegetables with thin coconut milk gravy (sayur bobor) using 17 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Vegetables with thin coconut milk gravy (SAYUR BOBOR):
  1. Prepare 275 gr spinach, pull leaves
  2. You need 200 gr papaya, cut lengthwise
  3. Get 100 gr bamboo shoots, sliced and boiled
  4. Provide 800 ml coconut milk (from ½ pc coconuts)
  5. Take 500 ml water
  6. Get 4 bay leaves
  7. Provide 2 cm galangal, crushed
  8. You need 1 stalk lemongrass, crushed
  9. Use 1/2 tbsp salt
  10. You need 1 tbsp brown sugar
  11. Get to taste Salted fish
  12. Take to taste Rhombus rice cake
  13. Use GROUND SPICES
  14. Take 7 pcs shallot
  15. Use 3 cloves garlic
  16. Use 1/2 tsp coriander
  17. Get 1 thumb kencur
Instructions to make Vegetables with thin coconut milk gravy (SAYUR BOBOR):
  1. Cook water, ground spices, bay leaves, lemongrass and ginger to a boil until the smell is fragrant.
  2. Add the coconut milk, salt and brown sugar. Reduce the heat and simmer, stirring occasionally.
  3. Add papaya and bamboo shoots, boiled until half cooked.
  4. Add spinach, cook until done.
  5. Serve warm with rice or rhombus rice cake and salted fish.

This is a very different recipe, in which the gravy is made of coconut water and coconut meat, enhanced with a ginger-onion-green chilli paste. The fabulous flavour and texture of the gravy makes it a perfect home for assorted veggies like juicy beans and sweet carrots. Coconut milk adds richness and body, while the Thai red curry paste packs a convenient punch of flavor without needing to rely on a slew of different spices. Salmon with Coconut Milk and Lime Sauce step by step. Mixed Vegetables in Coconut Gravy,great combination of dry spices and coconut milk with mixed vegetables!.

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