RENDANG JENGKOL (INDONESIA)

RENDANG JENGKOL (INDONESIA)

Ingredients

1. Jengkol - 300 grams
2. Thick coconut milk, from 3/4 coconut - 300 ml
3. Watery coconut milk, from the rest of the coconut above - 500 ml
4. Salt - 1.5 tsp
5. Sugar - 1 tsp
6. Lemongrass, bruising - 1 segment
7. Galangal, bruised - 2 sticks
8. Turmeric leaves, torn - 1 sheet
9. Orange leaves, torn - 4 sheets
10. Stir-frying oil - 3 tbsp

Ground spices:

1. Curly chili - 50 grams
2. Red cayenne pepper - 6 pieces
3. Shallots - 8 cloves
4. Garlic - 5 cloves
5. Pecan, roasted - 4 pieces
6. Turmeric - 1 segment
7. Ginger - 2 cm
8. Grain pepper - 1/2 tsp
9. Coriander, roasted - 1 tsp

Step
Split each jengkol into two parts then soak overnight.
Boil jengkol with bay leaves and enough water to soften. Use a pressure cooker for approximately 20 minutes.
Geprek jengkol one by one until the skin is peeled off. Rinse with clean water then set aside.
Heat the oil. Saute fine herbs, lemongrass, galangal, turmeric leaves, and orange leaves until fragrant.
Add the jengkol, mix well.
Pour the thin coconut milk, salt and sugar. Cook until the coconut milk is slightly shrinking.
Pour thick coconut milk. Stir until boiling and then correct the taste. After boiling, reduce the heat and cook until the sauce is dry and oily. Lift.
Ready to be served.

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