Vegetables Bobor
Material:
* 250 gr white pumpkin, peeled, thinly sliced
* 1 bunch spinach, siangi
* 1 bunch basil, leaves picked
* 2 bay leaves
* 2 cm galangal, smashed
* 600 ml coconut milk from a coconut
Spice in the blend:
* 5 red onions
* 3 cloves garlic
* 1 tsp coriander, toasted
* 1 cm kencur
* 1 teaspoon salt
* 1 tablespoon granulated sugar
*
Coconut sambal:
* 2 large red chili pepper fruit
* 5 pieces of red cayenne pepper
* 2 cloves garlic
* 2 cm kencur
* 1 teaspoon shrimp paste fried
* 1 / 2 teaspoon salt
* 1 tsp sugar
* 1 / 2 and a half old coconut, grated
* 100 grams tempeh
* 3 jeruh leaves, sliced
Method:
1. Boil coconut milk with spices, bay leaves, and galangal.
2. Enter the spinach and basil, cook a minute, remove from heat.
3. Coconut sauce: chili puree, cayenne pepper, garlic, kencur, shrimp paste, salt, and sugar into one. After a fine, enter the coconut and pieces of tempeh, stir well, add lime leaves, stir, and steam for 15 minutes until cooked.
4. Serve with sambal bobor vegetable oil while warm.
