Easiest Way to Make Favorite Vegetables with thin coconut milk gravy (SAYUR BOBOR)

Hey everyone, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Homemade Vegetables with thin coconut milk gravy (SAYUR BOBOR). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Which usually means that at any particular time in your cooking cycle cycles there is quite probably someone somewhere that's better and/or worse at cooking compared to you personally. Take heart from this as the best have bad days in terms of cooking. There are many people who cook for several factors. Some cook in order to eat and survive although some cook because they actually like the whole process of cooking. Some cook during times of emotional trauma yet many others cook out of sheer boredom. Whatever your reason behind cooking or understanding how to cook you should begin with the basics.

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Many things affect the quality of taste from Vegetables with thin coconut milk gravy (SAYUR BOBOR), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegetables with thin coconut milk gravy (SAYUR BOBOR) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegetables with thin coconut milk gravy (SAYUR BOBOR) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vegetables with thin coconut milk gravy (SAYUR BOBOR) estimated approx 25 mins.

To get started with this recipe, we have to first prepare a few components. You can cook Vegetables with thin coconut milk gravy (SAYUR BOBOR) using 17 ingredients and 5 steps. Here is how you cook that.

Vegetable soup are well known in the culinary repertoire in Java (especially Central Java). This dish is commonly consumed as a daily menu or during the ceremony (prayer & clean village, moving house, births, etc... ) This vegetable dish was also served at the book festival in Germany (LEIPZIG BOOK FAIR) on the last 12 to 15 March 2015. This unique Indonesia dish was a special request of the committee of the Leipzig Book Fair to Indonesia the Guest of Honour or the Guest of Honour at the Frankfurt Book Fair 2015. The recipe itself is made by Chef Petty Elliot (from Indonesia, his name was well known in International culinary) and his team, and then submitted to the festival making the committee - as there are strict regulations, which do not allow the chef from the outside. Lunch time arrived, hundreds of people willing to queue long to enjoy Indonesia Bobor Soups. Interestingly, bobor soup was not eaten with rice as in Indonesia but served with typical German bread. Central Java community itself combines vegetables, coconut milk, and various lightweight spices easily found nearby. Coconut milk is made to dilute the sauce, so it was tasty yet light. For each vegetable has its own "philosophy", namely : Spinach (BAYAM): Derived from the word " Ayem " which in Javanese means peace (save and security), it is said that eating these vegetables will give you a life of calm in the face of life's trials. Papaya (KATES/PEPAYA): Known to help process the meat quickly so it's soft, so have hope that if you eat it you will have a soft heart (feelings) - compassionate to the surrounding environment. Usually the parts used are : leaves, fruits or flowers to give taste. Bamboo Shoots (REBUNG): Famous as a weapon when the days of the struggle, so eating it will make you run straight and courageous in upholding the truth - While the properties of the bamboo itself is sturdy and elastic bamboo trees are not broken/ripped from its base when hit by a hurricane or a storm (it is because bamboo has a solid foundation of roots and stems are elastic to follow the motion of the wind). The parts which are used for cooking are the young shoots. Only people who still exist identity and sturdy stance that could provide many benefits for the environment. If we want to be able to benefit as much as possible for our environment, the courage of expression to the maximum - flexibility - challenge and do not care about the past is a character of bamboo that we can use as example. All the above information I learned while watching TV on a variety of Javanese culture (cuisine, customs and daily life). So much philosophy about life that we can sample from our ancestors first, the people of Indonesia. Well enough for info before, and here is the recipe :

Ingredients and spices that need to be Take to make Vegetables with thin coconut milk gravy (SAYUR BOBOR):

1. 275 gr spinach, pull leaves
2. 200 gr papaya, cut lengthwise
3. 100 gr bamboo shoots, sliced and boiled
4. 800 ml coconut milk (from ½ pc coconuts)
5. 500 ml water
6. 4 bay leaves
7. 2 cm galangal, crushed
8. 1 stalk lemongrass, crushed
9. 1/2 tbsp salt
10. 1 tbsp brown sugar
11. to taste Salted fish
12. to taste Rhombus rice cake
13. GROUND SPICES
14. 7 pcs shallot
15. 3 cloves garlic
16. 1/2 tsp coriander
17. 1 thumb kencur

Steps to make to make Vegetables with thin coconut milk gravy (SAYUR BOBOR)

1. Cook water, ground spices, bay leaves, lemongrass and ginger to a boil until the smell is fragrant.
2. Add the coconut milk, salt and brown sugar. Reduce the heat and simmer, stirring occasionally.
3. Add papaya and bamboo shoots, boiled until half cooked.
4. Add spinach, cook until done.
5. Serve warm with rice or rhombus rice cake and salted fish.

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