3 IDE SAYUR YANG BISA JADI TEMAN KETUPAT LEBARAN

Jangan Godok Labu Siam. This tastes good because this is a heritage recipe from my grandmother and mother. Let's cook Jangan Godok Labu Siam. This is 1 kg of labu siam. Unfortunately, this is a bit old, the second one. It's better to choose the young one, the green one. It's okay, peel it and wash it clean. After peeling and washing, slice it thinly. You can also grate it like me to make it more practical and faster. If you grate it like this, the jatoh will be softer. The process of labu siam after being grated or sliced, there is one that is rubbed with salt and then washed clean. That's to make the texture softer when it's cooked. But this time I just want to do it right after I grate it like this, I'll cook it right away. If you cook it right away without doing anything, like this, the texture will be a bit rougher. But it does have more nutrients and the taste and aroma of labu siam is stronger in the vegetables. Let's set aside the labu siam first, let's make the blended spices. 9 candlenuts, 7 cloves of garlic, 100 grams of red chili, put it in the blender. To make it more delicious, I add 3 tablespoons of dried shrimp that has been poured with hot water so that the unpleasant aroma is gone. That's it for the spices, it's very simple, just blend it right away. Next, first we sauté the 7 cloves of shallots that have been sliced. We sauté it until it's fragrant, until it's yellowish brown. This is very important so that the taste of the dish is delicious. After it's fragrant, we add the blended spices. Next, we cook or sauté the blended spices until all the water is gone, until it's oily. We coat the spices first, it's a pity if the spices are thrown away. Don't forget to add 3 bay leaves and 3 cloves of galangal. Also add 1 teaspoon of salt at the beginning to make it more savory. Now we will sauté it until the water runs out and it's oily. Now it looks like the water has run out and it's starting to get oily. The color is also getting darker, it will affect the vegetable broth, it will shrink. Next, add 1,500 ml of coconut milk, this is from 1 coconut. Then we stir while we boil it. Add 1 plate of petai. Then don't forget to add 1 ibu jari gula merah, ¼ teaspoon of MSG and 1 teaspoon of stock powder. If you don't like MSG, just skip it. Then we stir again while we boil it again. Don't forget to taste it, it's still not enough. I add 1 teaspoon of salt. We keep boiling it until it's great, then we add the bay leaves. It's a lot. We've boiled it. The longer you boil it, the redder the color will be. After about 10 minutes, turn off the heat. Lastly, sprinkle with fried shallots. It's really good, especially if you eat it tomorrow morning with lontong or ketupat. Let's move on to the second vegetable, gulai nangka. The spices and ingredients are 1 turmeric, ½ ginger, 7 candlenuts, 5 cloves of garlic, 7 cloves of shallots, 100 grams of chili, 1 teaspoon of coriander, 1 teaspoon of pepper, cumin, ½ teaspoon of nutmeg powder. We blend it until it's really smooth. We add a little water to make it easier to blend. Next, sauté 5 cloves of shallots in about 5 tablespoons of cooking oil. Sauté until it's golden brown or cooked, until it's fragrant, so that the dish will be delicious. Next, add the blended spices. We sauté it again. Add lemongrass, galangal, turmeric leaves, bay leaves, and kaffir lime leaves. Then sauté it again until it's fragrant. Add 1 teaspoon of salt. Sauté it again until the aroma of the galangal is gone. This technique is especially suitable for those who don't like strong spices. Next, add 1,000 ml of coconut milk. But I put half of it first, 500 ml first. We save half of it. Next, add 500 grams of young coconut milk that has been boiled for a while so that the bitterness is gone. Close the lid and boil it for about 10 minutes. After 10 minutes, the coconut milk starts to soften. Open the lid. The aroma is really fragrant. Let's test it first. Is the coconut milk soft enough? It's soft enough. Next, add the rest of the coconut milk. So the total is 1,000 ml. It's a bit clumpy because it was stored in the freezer. Let's boil it. Add 2 bay leaves and 3 cardamom, and half a finger of cinnamon. Let's boil it again so that all the aromas come out. Add 2 teaspoons of beef broth powder. Let's taste it. It's okay. Next, add 200 grams of long beans and 100 grams of cabbage that has been cut and washed clean. Let's boil it again for about 5 minutes. While I'm boiling it, I'm removing the spices from the cabbage and the bay leaves so that they don't interfere when eaten. The aroma is really good. The color is beautiful. The taste is not too strong, so it's delicious. Let's plant it. Let's wait for it to be softer or according to taste. About 2 minutes after the long beans and cabbage are in, we are ready to turn off the stove. And the cabbage is ready to serve. Next, we will make papaya vegetables. Peel 1 kilogram of papaya and grate it. You can also slice it thinly if you don't have a grater. I've mixed it with 1 tablespoon of salt. Stir well. We will set it aside for about 10 minutes. The function of giving salt is to make it soft. It's not easy to break when cooked. And it doesn't taste stiff. Keep mixing. We set aside first. Pour 1 oz of hot water. So that the unpleasant aroma is gone. And it's healthier. And when cooked, it's easier to cook. It's soft, not hard. Then add 100 grams of red chili to the pan. Add 5 cloves of shallots, 5 cloves of garlic, and 7 candlenuts. Boil until there is a little water left. Then we grind it. Then continue to sauté the shallots. 7 cloves of shallots. Sauté until the shallots turn yellow, brown, and fragrant. Then add the chili and other ingredients. Stir well. Add bay leaves, lemongrass, and galangal. Add 1 piece of galangal. Sauté until fragrant. It's starting to dry and oily. Then add 2 liters of coconut milk. Add it gradually. This is 500 ml. This is the papaya that has been marinated with salt. We rinse it. The result is like this. Set aside. Return to the stove. This is 500 ml of coconut milk. The second coconut milk has entered. Continue to add flavor enhancers. 3 teaspoons of salt. 1 teaspoon of MSG. 2 teaspoons of brown sugar. 1 teaspoon of taldu powder. Stir well. Dissolve the sugar and other ingredients. And the aroma of all the spices. After it boils like this. Then add the papaya. The papaya has been drained. Look at the beautiful color. Boil it. Add krecek. Stir while boiling. I also add red chili peppers. Cook until the coconut milk thickens. We add more coconut milk at the end. Cook until the taste is great. Don't forget to taste. The taste is okay. Keep boiling so that the coconut milk does not curdle. So that the coconut milk blends with all the ingredients. Then turn off the stove. This is the final result. You can serve it with ketupat. Friends, that's it for this recipe. Greetings culinary from Nusantara. Endes serendes manyus.