Indonesian Coconut Milk Vegetable Stew
Ingredients
- 2 bunches green mustard greens
- 65 ml instant coconut milk
- 1 galangal root
- 2 bay leaves
- 1 liter water
- Salt to taste
- Sugar to taste
- Stock powder to taste
Ground spices
- 4 shallots
- 2 garlic cloves
- 1 kencur root
- 1/2 teaspoon coriander
Preparation
Sauté the ground spices with galangal and bay leaves until fragrant.
Pour in water and coconut milk, stir, add salt, sugar, and stock powder, then let it boil.
Add the vegetables and cook briefly until slightly wilted.
Turn off the heat and serve.
Tips
You can use other greens like spinach instead of mustard greens.
