Sayur Labu Kuning Kuah Santan (Stewed Yellow Squash In Coconut Milk)


In Indonesian & English (the English version is below the recipe written in Indonesian)


Bahan300 gr Labu kuning-potong dadu, 400 ml Santan, 4 st Garam85 gr Kacang panjang-iris2, Minyak, 5 Daun jeruk-iris halus2 Cabai & 2 Bawang merah-iris halus, 4 cm Lengkuas-geprek2 Daun salam, ½ Jagung manis-sisir, ½ Terong ungu-potong2 100 gr Tahu/Tempe-potong2 lalu goreng, 600 ml Air10 Daun melinjo muda (opsional) Haluskan:
3 (25 gr) Bawang merah, 1 Cabai merah3 cm Kunyit1 st Ketumbar3 (14 gr) Bawang putih, 3 Kemiri2 st Gula jawa sisir, 1 Sereh (putihnya saja)
Cara membuatDidihkan air di panci. Sementara itu, tumis bumbu halus, lengkuas, salam, irisan bawang merah, daun jeruk & cabai hijau di wajan dengan sedikit minyak sampai harum. Sisihkan.Setelah air mendidih, masukan tumisan, labu, jagung, tahu/tempe & kacang panjang ke panci. Masak sampai labu setengah matang. Tuangi santan & beri garam. Didihkan lagi sambil sesekali diaduk hingga rasa menyatu. Beri daun melinjo, masak sebentar saja.
Ingredients300 gr Butternut/Yellow squash-diced, 85 gr Long beans-sliced2 Chilies & 2 Shallots-thinly sliced600 ml Water, frying Oil100 gr Tofu/Tempeh-sliced & fried, 4 cm Galangal-bruised 2 Bay leaves, 4 tsp Salt5 Kaffir lime leaves-thinly sliced10 young Padi oats leaves (optional), ½ sweet Corn-shaved½ Eggplant-sliced, 400 ml Coconut milk Grind into a paste:
3 Candlenuts, 1 Lemongrass (white part only), 3 cm Turmeric3 (14 gr) Garlic cloves, 3 (25 gr) Shallots1 tsp Coriander2 tsp shaved Coconut/palm sugar1 Chili
DirectionsBoil water in a pot. Meanwhile, sauté spices paste, galangal, green chilies, sliced shallots, kaffir lime & bay leaves in a pan until fragrant. Set aside.After the water boiled, put sautéed spices, squash, corn, tofu/tempeh & long beans into the pot. Simmer until the squash starts to soften. Pour in coconut milk & season with enough salt. Bring it to a boil; stir once in a while until the flavor blended. Stir in padi oats leaves; cook just for a while.