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Lodeh Terong

  • Easy
  • Spicy
  • Low Cost
  • Quick

Serve: 5 Person

Young melinjo (gnetum gnemon) leaves make this soupy dish more flavorful

  • 3 glasses thin coconut milk from ½ grated coconut
  • 2 bay leaves
  • 2 tsp salt
  • 1 tbsp grated palm sugar
  • 5 string beans cut in medium-sized pieces
  • 1 eggplant, cut obliquely into medium-size chunks
  • 2 glasses melinjo leaves
  • 2 glasses thick coconut milk from ½ grated coconut
  • 1 bouillon cube, crushed

Spice Paste

  • 5 shallots
  • 3 garlic cloves
  • 3 red chilies
  • 3 bird’s eye chilies
  • 1 tsp chopped galangal

Select young melinjo (gnetum gnemon) leaves to make the food tastier. Cut the eggplant in thick chunks so it will not break up during the cooking process.


  1. Bring thin coconut milk, spice paste, bay leaves, salt and palm sugar to a boil so fragrance of spices I released.
  2. Add string beans, eggplant, and melinjo leaves. Cook until tender.
  3. Add thick coconut milk and bouillon. Bring to a boil while stirring slowly to prevent the coconut milk from curdling. Remove from heat. Serve.
Dapur Rasamasa

This recipe has been tested in Dapur Rasamasa


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