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Ricarodo - Minahasan's vegetable sidedish
When cooking ricarodo, the first thing to do is to prepare the vegetables
eggplant
pumpkin
sweetcorn
long beans
and the spices
spring onions (scallions)
garlic
ginger
chili
turmeric leaves
lemongrass
basil
and lime leaves
make a fire in the stove
Cut the pumpkin, take out the seeds
and peel it
and chop it, and put it aside
Snap the long beans
and put them aside
slice off the corn kernels
Cut the eggplants
and chop into smaller pieces
Peel the ginger
and put it aside
Smash and mince the garlic
and put it aside
Slice the spring onions
Cut the lemongrass in two
and bruise it
Tear up the turmeric leaves
and the lime leaves
Do the same with the basil
Put the chili in the mortar
slice the ginger
and mix with the chili
Add some salt
and grind it well
to a paste
Ready to be cooked
The fire is already in the stove
Put the pan on the fire and add some oil
First put in the lemongrass
and the turmeric leaves, and stir
and add the garlic
and the ginger and chili paste
and the lime leaves
Add the spring onions
Stir well until it's mixed
After that, add the pumpkin, and stir
when it is mixed, add the eggplants
and stir again
Add some water and put the lid on
until the pumpkin and eggplant become soft
Add the sweetcorn and the beans
add the basil, and stir
Add some more water and put the lid on again
When the beans and sweetcorn are tender
take out the lemongrass and turmeric leaves
Take it out, and serve the ricarodo.