A bowl of spicy and sweet savory soup is a surprise inspiration for you, just look at how creamy the soup is and how authentic the flavors are in this dish. Yeah, coconut milk always gives vegetables a really good creamy dish hence the coconut milk is a supporting ingredient in this lunch at home.
Inspired by the soupy dishes made from melinjo leaves, I made this simple recipe at home. I made this simple recipe by combining melinjo leaves with the spicy sambal seasoning that I often cook at home. Interestingly, fj stir-fried melinjo leaves like this are almost never made at home, usually we cook them in stews or make traditional sauces here. So the idea of making melinjo leaves in stir-fry makes my mother confused and afraid of how it will taste later. But to minimize my mother's worries, I tried to apply a little coconut milk in it, this is because coconut milk will give a savory taste to the dish, right?
Ingredients Used
To taste young melinjo fruit
30 grams pumpkin
300 ml thick coconut milk
1 lemongrass stick
5 orange leaves
2 bay leaves
¼ tablespoon salt
Ground Spices
1 tomato
2 cloves shallots
1 clove of garlic
1 hazelnut
Cooking Procedure
Prepare the spices, then chop them coarsely and blend them with enough water until they are half smooth. Try not to be too fine so that the seasoning is more delicious.
Cut the melinjo leaves with a small size, well try to cut only small so that later when combined with spices more flavor. Now don't forget to also cut the melinjo seeds, if you have a lot you can add at will.
Next, cut the pumpkin into squares measuring only one cm, then also cut the red chili 1 aja obliquely so that it is colored when cooked.
Continue with finely chopping lime leaves and coarsely mashing lemongrass stalks.
Saute the seasoning that has been mashed with a little cooking oil, then
Add the bay leaves and lemongrass stems, then stir until everything is evenly stir-fried until fragrant and the water shrinks slightly.
Continue to add lime leaves and also pieces of melinjo fruit. Then add the pumpkin pieces and cook until the pumpkin is soft.
If the pumpkin is half soft add thick coconut milk, stir and cook for a while.
Add salt, then add the chopped melinjo leaves. Stir and cook until the leaves are tender, make sure all the spices are absorbed and the vegetables are soft.
Result
The melinjo leaf coconut milk stir fry is ready to be served in a serving bowl, well here I keep the stir fry a little soupy, if you want a slightly wet texture it is also possible. But make sure the taste is not too salty, and pay attention to the composition of salt when applying in stir-fry.
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The combination of melinjo leaves and pumpkin seasoned with spices is right on target this time. I actually made this dish for the first time at home. I rarely apply melinjo leaves stir-fried with spices like this. But surprisingly when coconut milk is combined everything looks very savory and most importantly there are sweet, salty and spicy flavors. The combination of flavors makes this dish more delicious and certainly for those of you who rarely enjoy savory spicy foods that are soupy I think this is the right choice as a side dish to be served with rice.
About The Author
A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.
Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.