Sajoer Lodeh (Vegetables, Cooked in Coconutmilk)
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Sajoer Lodeh (Vegetables, Cooked in Coconutmilk) Preparation
Indonesian recipe of course! This is a way of cooking vegetables, often used in the Indonesian kitchen. Most of the time women use leftovers to fix it. Best is to use vegatables, which dont cook too sloppy. I just found out that taug? in English is: beans sprouts. They are often used in the Indonesian kitchen. My daughter loves to make sajoer lodeh with green beans. They are good in it. Fry the onion and the pepper. Put the beans in a pan, add water till it is covered, add the tomatoes (in parts) and the stock cubes. Dont forget to add some salam and djeroek leaves. about 2 of each kind. Makes the flavor. (Dont eat them tho!). And the ginger. Not too much. Just to taste it a little bit. Ginger root is best. (Dont eat that too! It will make you run to your dentist). Let it cook till the green beans are well cooked. add the coconutmilk. after one minute add the beans sprouts and stir it all. This is great with the chicken livers and the white rice. When you fix this together, you have a real Indonesian dinner. You can eat it with kroepoek (that is a kind of chips, you can use that instead). Fried pieces of tofu with a bit of soysauce (sweet). peanuts. and a spoon of pickles with it is great too. Here in the Netherlands we are not dependend of having a coconut. We can buy an instant bloc of the stuff in the stores, and simply cut a slice of it. You can use grinded coconut too. It is easy to make milk of that: pour water on it and squeeze over a pan. Oops..bad English, I suppose! I hope you all do understand what I mean. Pretend that your granny wrings out the laundry! Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer"
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