tumis genjer sauteed yellow velvet leaves with fermented soybeans served one serving rice which plated green chili

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Tumis Genjer. Sauteed yellow velvet leaves with fermented soybeans. Served in one serving of rice which is plated with green chili Royalty Free Stock Photo
Tumis Genjer. Sauteed yellow velvet leaves with fermented soybeans. Served in one serving of rice which is plated with green chili Royalty Free Stock Photo
   
   
   
   
   
Tumis Genjer. Sauteed yellow velvet leaves with fermented soybeans. Served in one serving of rice which is plated with green chili
   
   
   
   
   
   
   
Tumis genjer is an Indonesian dish of spicy stir-fried genjer leaves. The plant genjer is also known as kelayan or eceng in Indonesian, and in English as limnocharis, sawah-flower rush, sawah-lettuce, velvetleaf, yellow bur-head, or cebolla de chucho. It's a type of swamp plant that grows in shallow water or in rice paddies, often found alongside eceng gondok.

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