Ingredients:
5 rice cake (buy finished)
2 pieces of manisa / pumpkin conjoined / forward
5 fried tofu
2 small tempeh packages
2 bay leaves
5 cm galangal
1 pack of instant coconut milk
Salt sugar and powdered broth to taste
Seasoning (puree)
5 cloves of shallot
3 cloves of garlic
5 cm turmeric
2 pcs of red chili, remove the seeds
5 pcs of cayenne pepper (adjust your taste)
3 pieces of toasted hazelnut
1 teaspoon roasted coriander
1 kencur segment
Cut chayote squash to taste. Sliced fried tofu. Cut tempeh according to taste. Set aside.
Boil water with galangal and bay leaves. Saute ground spices until cooked and cooking. Put the seasoning stir into the boiled water. .
Add sliced chayote. Season with salt sugar and powdered broth. Cook until the chayote is half cooked.
Add sliced tofu, tempeh and coconut milk. Cook until cooked, stirring occasionally so that the coconut milk does not break. Taste correction.
Arrange pieces of rice cake on a plate, pour the lodeh sauce. Serve warm.
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