A delicious long bean leaf recipe for family meals

Long beans are often used as a food ingredient with various appetizing recipes. However, have you ever made a food menu using long bean or mauve leaves? Not only the long beans, but the leaves also have many benefits and can be cooked. Here's a recipe for purple or long bean leaves.

Nutritional content in long bean or mauve leaves

When planting long beans, not only can the vegetable meat be processed, you can make the leaves as a daily diet.

What is contained in mauve or long bean leaves? Quoting from Indonesian Food Composition Data, from 100 grams of violet, contains:

• Water: 89.7 ml
• Energy: 30 cal
• Protein: 3.1 grams
• Fat: 0.3 grams
• Carbs: 5.8 grams
• Fiber: 1.7 grams
• Calcium: 200 mg
• Iron: 4.5 mg
• Potassium: 458 mg
• Sodium: 7 mg
• Zinc: 0.3 mg
• Vitamin C: 30 mg
• Betakarotene: 2.7 mcg

Long bean or mauve leaves have a high enough protein content so that they can meet your daily protein needs.

Long bean or mauve leaves have a fairly wide size with slightly tapered leaf tips. The leaf texture is smooth but slightly wrinkled and grows at the end of the long bean stalk

Recipe for mauve or long bean leaves

Do you have long bean or mauve leaves and want to process them into today's meal menu? Here's a recipe for purple or long bean leaves that you can try.

Vegetable bobbed long bean leaves

Photo: Selerasa

Sayur bobor is a dish that is often made from spinach, cassava, or peanuts topped with coconut milk.

Although the myth behind the dangers of coconut milk still lingers, trying to cultivate it is not a problem. Coconut milk is still safe for consumption as long as it is still within reasonable limits.

Lembayung or long bean leaves can also be made bobor vegetables, here are the recipes that can be followed.

Materials

• 2 bunches of lavender leaves
• 1 bunch of string beans
• 1 handful rebon shrimp
• 8 spring onions
• 4 cloves garlic
• 3 candlenuts
• 1 segment of kencur
• ½ teaspoon turmeric powder
• 1 segment of galangal that is crushed
• 3 pieces of lime leaves
• 1 pack of instant coconut milk
• Sugar, salt, powdered broth to taste

How to make

1. Clean the leaves of long beans or mauve, wash them while squeezing them so that the texture of the leaves is not too stiff.
2. Cut long beans about 3 cm or forefinger.
3. Boil the violet and long beans for 5 minutes, then drain.
4. Saute onion, garlic, hazelnut, and mash until fragrant.
5. Blend the sauteed spices while adding the turmeric powder, salt, sugar, and powder broth.
6. Dissolve the spices that are mashed using coconut milk, add 1 liter of water.
7. Add the crushed galangal and lime leaves while stirring well.
8. Add the purple and long beans that have been boiled.
9. Keep stirring so that the coconut milk doesn't break.
10. Serve warm.

Lodeh purple vegetable recipe or long bean leaves

Photo: Cookpad

Long bean or mauve leaves can be made into lodeh vegetables as a family meal menu. Here are the recipes and steps:

Materials

• 2 bunches of lavender leaves
• 1 instant coconut milk
• 5 spring onions
• 3 cloves of garlic
• 8 bird's eye chilies
• A pinch of rebon shrimp
• 1 renceng petai (can be removed if you don't like it)
• 1 grain brown sugar
• 1 tablespoon salt
• 1 segment of galangal
• 2 bay leaves

How to make

1. Wash the violet with salt while squeezing it until the leaves are not stiff, then drain.
2. Slice shallots, garlic, and bird's eye chilies.
3. Heat the water until it boils, then add the garlic, red bottom until fragrant.
4. Then add the rebon shrimp, bird's eye chilies, bay leaves, and galangal. Wait for it to wilt.
5. Enter the long bean or mauve leaves in the pan, mix well.
6. When the leaves start to wilt, add the coconut milk, stirring slowly.
7. Add brown sugar, salt and petai.
8. Serve warm.

Long bean leaf ointment recipe

Long bean leaves can also be used as ointment, here is the complete recipe.

Materials

• 5 bunches of lavender leaves
• 300 grams of long beans
• 150 grams of bean sprouts
• 1/2 coarsely grated coconut
• 2 cloves of garlic
• 1 segment of kencur
• 10 bird's eye chilies (according to taste)
• 2 large red chilies
• 1.5 tsp salt
• 1 tbsp sugar
• Paste to taste according to taste
• 2 pieces of lime leaves

How to make

1. Bring the water to a boil, then add the long bean leaves, bean sprouts, and long beans, boil for 15 minutes.
2. Puree spices except coconut, such as garlic, bird's eye chilies, kencur, red chilies, shrimp paste, salt and sugar.
3. Mix grated coconut with spices that have been mashed.
4. Heat 2 tablespoons of oil then saute the spices with grated coconut for 10 minutes. Besides sauteing, you can also steam it.
5. Combine spices and vegetables.
6. Enjoy with warm rice.

The recipe for long bean or mauve leaves above can be tried at home for a family meal menu. Good luck!

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