Types of Vegetables

2. vegetable to combine with other ingredients.
8. is believed that meat can be used as a snack or an appetizer.
9. is often used asa supplement to the noodle dish. Pakcoy has a texture that remains crisp in the trunk even though it is cooked.
12. shoots are a shoot from a young bamboo root.
13. leaves are a variety of vegetables that can be prepared for a variety of simple dishes.
14. is also a very easy vegetable to find on the market.
15. makes a mixture of noodles, soup, and other foods.
17. are often treated as soup vegetables, capcay, to make juice.
19. had started to be consumed by communities in lieu of carbohydrates.

1. is also used more widely as one of the spices for fragrant cooking.
3. can be used for flies, to salads, and clear vegetables.
4. is a bad kind of vegetable.
5. are the next big green vegetable consumed by the Indonesian people, and they are used mainly as tumisans or flyovers.
6. can also be prepared with stir-fry or mixed with soup.
7. gets bitter when it breaks at the bite.
10. is a perfect match when it comes to sambal.
11. is a bitter kind of vegetable
15. can also be one of the ingredients making inputs water.
16. are useful for adding freshness to the flavor.
18. is a type of vegetable that has two variants that are red and green.