my favorite delicious processed jengkol recipe

Plant Power (Vegan)_{my favorite delicious processed jengkol recipe}

Hello friends everyone hive lovers 🥰

back again with me, a few months at my place is the season of tropical fruit, there are even lots of seasonal tropical fruit sellers at my place, such as durian fruit, jengkol and others, but this time I want to process jengkol fruit into a delicious side dish, some people may not like jengkol fruit because of its very sharp smell, actually in the past I also really hated jengkol fruit because of its very pungent smell.

at first I liked jengkol when I visited my brother's place but my brother served jengkol and told me to taste it, I said I really didn't like jengkol, but my aunt insisted on tasting it first, later she would definitely be addicted, she said, I also tasted jengkol fruit for the first time and it turned out to be very delicious, and I was very wrong because I thought the taste of jengkol fruit was not good

Well, this time I want to share my favorite delicious processed jengkol recipe

1 kg of jengkol
1000ml of coconut milk

ground spices :

10 shallots
8 garlic
8 pieces of red chilies
7 curly red chilies
1 thumb of turmeric
1 tsp pepper
1 tsp cumin
1 tsp coriander
roasted coconut

how to make :

(1) the first step is to boil the jengkol first, before boiling it I soak it overnight, so that it will quickly soften

(2) to get rid of the bitter taste and smell of jengkol, use spices such as bay leaves, pandan leaves, and lime leaves boiled for 3 minutes until tender

(3) after that, split the jengkol fruit and remove the skin, and after that, crush the jengkol and wash everything clean

(4) after that, sauté the ground spices and then add the jengkol that was crushed earlier, and add 1000 ml of coconut milk, cook over medium heat while stirring, cook for about 2 hours until the rendang is dry and seasoned