Salmon Lodeh
Ingredients
- 200 g salmon, marinated with salt and lime (15 minutes)
- 1 sweet corn, cut into sections
- Melinjo fruit
- 2 carrots, sliced
- 1 chayote, cubed
- Melinjo leaves
- 1 bunch of long beans, cut into 3 cm pieces
- 2 purple eggplants, halved and cut into 3 cm pieces
- 250ml thick coconut milk
- 4 curly red chilli, sliced diagonally
- 3 large green chilli, sliced thinly
- 3 bay leaves
- 4 cm galangal, bruised
- 1.5 L water
- Salt
- 1.5 tbsp brown sugar, combed
- Ground spices:
- 8 shallots cloves
- 5 garlic cloves
- 5 candlenut
- 1 tsp coriander, roasted
- 1 tsp pepper
- Oil for sautéing
Cooking Instructions
- Grill the marinated salmon on both sides until brown. Set aside.
- Sauté ground spices, sliced chilli, bay leaves, and galangal until fragrant. Add water and bring to a boil.
- First, add melinjo and carrots, followed by long beans, chayote, corn, melinjo leaves, and eggplant. Sprinkle salt and continue cooking until all ingredients are cooked.
- Pour in coconut milk and brown sugar, while stirring gently until it comes to a boil. Do a taste check and turn off the heat.
- Prepare a serving bowl and plate the lodeh vegetables. Place the salmon at the center. Salmon lodeh, a nutritionally complete dish, is now ready to be enjoyed.
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