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Ingredients:

Amount

(1, .50  , 8)

Unit

(cup, Tbsp, g, ml)

Item

(egg, chaya leaves, sugar)

Preparation

(crushed, diced, whole)

½

cup pigeon pea  

1

cup squash calabasa  (yellow)  

1

cup spinach  (purple)  

2

  red sweet pepper  

2

stalks onions (green)  

1

tsp salt  

1

cup coconut milk  (thick)  

1

cup moringa leaves  

1

cup bitter melon  

3

  young taro leaves  

½

cup winged beans  

1

tsp ginger sliced

1

stalk lemon grass  

2

cups coconut milk  (thin)  

 

   

 

 

   

 

 

     

 

     

 

     

 

     

 

   

 

 

   

 

 

     

 

     

 

 

   

Recipe Instructions:

  1. Cover pigeon pea with water and soak for two hours or overnight.
  2. Peel the squash, cut in half, scoop out seeds and dice.
  3. Put on sheet and bake in oven at 400⁰ F. for 45 minutes.
  4. Select fresh tender vegetables, wash whole and slice to desired sizes; set aside.
  5.  Bring to a boil 1 cup thin coconut milk.
  6.  Add pre-cooked pigeon pea, squash, and taro leaves.
  7.  Boil 5 minutes.
  8. Add remaining 1 cup thin coconut milk, winged beans, bitter melon and spices.
  9.  Boil 2 minutes.
  10. Add thick coconut milk and leafy vegetables.  Allow to boil.
  11. Remove from heat and serve hot.