Melinjo Leaves with Coconut Milk (SAYUR GANEMO)

• 125 gr melinjo leaves, cut to taste
• 50 g bamboo shoots, sliced thin
• 50 gr short sprouts
• 50 gr snap-beans, cut short
• 100 grams Tetelan meat
• 4 sprigs basil, leaves pulled off
• 1 stalk spring onion, sliced diagonally
• 1 stalk lemongrass, crushed
• 1 thumb galangal, crushed
• 1 bay leaf
• 2 lime leaves
• 40 ml instant coconut milk
• 600 ml water
• to taste Sugar and salt
• 3 onions
• 2 cloves garlic
• 1 tomatoes
• 7 cayenne peppers (to taste)
• 1 piece shrimp paste ( 2 g)

1. Heat the oil.
2. Saute ground spices, galangal, bay leaves, lemon grass and lime leaves until fragrant.
3. Add tetelan meat, water, bamboo shoots and snap beans.
4. Cook until the meat changes color (done).
5. Add melinjo leaves and bean sprouts and cook until wilted.
6. Add sugar, salt and seasonings and mix well.
7. Add the coconut milk, basil and chives.
8. Simmer briefly.
9. Remove and place in a bowl, vegetable ganemo ready to be served.

melinjo leaves, bamboo shoots, sprouts, beans, tetelan meat, basil, onion, stalk lemongrass, thumb galangal, bay leaf, lime leaves, coconut milk, water, sugar, onions, garlic, tomatoes, cayenne peppers, shrimp

Taken from cookpad.com/us/recipes/276121-melinjo-leaves-with-coconut-milk-sayur-ganemo (may not work)