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Sayur Lombok Hijau 
stewed green lomboks with fish

500 gr of green lomboks
150g gereh pethek / salted fish
13 petai / peteh beans
7 shallots
5 cloves of garlic
4 cm lengkuas / galangal / laos
2 salam leaves
1 tbsp palm sugar
1/2 tbsp salt
2 tbsp kecap manis
1 tbsp asam water
50 ml of water
4 tbsp oil

Cara membuat:
Deseed the lomboks and finely chop them. Halve the petai beans. Wash the fish and drain. Heat in a pan of oil and fry the fish until golden brown and set aside.
Cut the shallots and the garlic into thin slices. Heat the oil in a pan and fry the shallots and garlic for 5 minutes. Then add the salam, the laos, the palm sugar, the salt and the lomboks and mix well.
Then add the water and close the pan and fry until the lomboks have softened. Then add the fish, the kecap and the asam water and mix well and fry until done.
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