recipe rendang jengkol
Despite having a distinctive aroma, many people love jengkol. Not surprisingly, there are many jengkol preparations. Starting from snacks such as jengkol chips to dishes such as jengkol stews. In addition to stews, jengkol can also be cooked with other spices. One of them is rendang jengkol. This dish has a savory taste and spicy from the rendang spice. So, it does not lose to rendang meat, let alone texture is also legit.
Safari - 300 grams Jengkol
- 300 ml Liquids, from 3/4 coconut
- 500 ml Liquid, from the rest of the coconut above
- 1.5 tsp Salt
- 1 tsp Sugar
- 1 segment of Serai, crushed
- 2 sticks Galangal, crushing
- 1 sheet Leaf turmeric, tear
- 4 pieces Orange leaves, torn
- 3 tbsp Oil for sauteing
Ground spices: - 50 grams of curly cayenne pepper
- 6 pieces of red cayenne
- 8 Onions Onion
- 5 cloves Garlic
- 4 pieces Pecan, roasted
- 1 segment of Turmeric
- 2 cm Ginger
- 1/2 tsp Pepper pepper
- 1 tsp
Step :
split each jengkol into two parts and soak overnight. 1
Boil jengkol with bay leaves and enough water until tender. Use the presto pan for about 20 minutes. 2
Geprek one by one jengkol until the skin is peeled off. Rinse with clean water and set aside. 3
Heat the oil. Saute the finer spices, lemongrass, galangal, turmeric leaves, and lime leaves until fragrant. 4
Enter the jengkol, mix well. 5
Pour thin coconut milk, salt, and sugar. Cook until coconut milk shrinks slightly. 6
Pour thick coconut milk. Stir until boiling and then the correction tastes. After boiling, reduce the heat and cook until the sauce is dry and oily. Lift. 7
Ready to be served.
For detail visit :https://resepkoki.id/2017/03/02/resep-rendang-jengkol/
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