Step-by-Step Guide to Make Award-winning Vegetables with thin coconut milk gravy (SAYUR BOBOR)

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We hope you got insight from reading it, now let's go back to vegetables with thin coconut milk gravy (sayur bobor) recipe. You can cook vegetables with thin coconut milk gravy (sayur bobor) using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Vegetables with thin coconut milk gravy (SAYUR BOBOR):

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

Instructions 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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