in Indonesian society, jengkol is a food that has a lot of fans. Jengkol can be processed into various dishes are very tempting. One of which is processed into rendang jengkol.
Here's one way to cook rendang jengkol are nauseated.
Jengkol or Jering not gained a good read is typical of West Sumatra, more specifically the typical Padang Minang, because steady rendang spices and delicious like soupy thick rendang dried savory meat or eggs, that's the difference with jengkol spicy stew seasoning recipes, coconut milk to remove visible oil in the original image made friends who did the original Padang Pariaman happen to sell online on facebook and youtube videos. This article also gives tips for rendang jengkol no odor or smell the old jengkol election soaked 2 days, then boiled until soft or padded. Approximately recipe like this according to him is not lost with rendang jengkol Betawi in Jakarta.
300 grams Jengkol Jering old, soaked 2 days, boiled until tender and minced
1,000 ml coconut milk from 1 coconut
1 sheet of turmeric leaf, cut into 2-3 parts
4 pieces of lime leaves, torn
1 stalk lemongrass, crushed
1 fruit acids kandis
1 3/4 teaspoon salt
1 teaspoon granulated sugar
15 red chilies if you want to make use jengkol spicy hot peppers and add numbers
10 grains of red onion
5 cloves of garlic
2 cm galangal
2 cm ginger
5 grains hazelnut
2 cm turmeric
HOW GOOD COOKING rendang jengkol:
Boil coconut milk, turmeric leaf, lime leaves, and lemongrass to a boil.
Enter kandis smooth flavor and acid.
Cook until boiling coconut milk and reduce the flame.
Enter jengkol. Cook, stirring frequently until dry and overcooked. Lift.