hello friends lovers of all cuisine ...
now I will discuss or want to share knowledge about how to make "rendang jengkol"
jengkol is one of the typical aceh cuisine which from the past until now is still a special menu to eat with family or with the people closest, jengkol can also be processed into several types of cuisine, such as semur jengkol, jengkol rendang, and many others.
Materials and Spices to Make Rendang Jengkol:
- 1 or 1/2 kg of jengkol
- 700 ml coconut milk from coconut.
- 3 bay leaves
- 1 stalk lemongrass
- 2 scallioned onions.
- 1 to 2 pieces of red tomatoes cut into pieces.
- 2 spoons of sugar
- 3 Javanese acids dissolved with four spoons
- 7 spoon of sweet soy sauce
- 2 tablespoons brown sugar
- 2 tbsp salt
- Oil to taste
Ingredients and spices to boil jengkol:
- 2,000 ml of water
- 4 bay leaves
- 2 sprigs of dried lemongrass
- 2 teaspoons of wilted nutmeg
- 3 cm galangal that has been digeprek
- 3 cm ginger has been digeprek
spices to be pureed:
- 5 cloves of garlic
- 5 onions
- 7 pieces of red pepper
- 2 cm turmeric
- 1 nutmeg scooped up
- 1/2 spoon of pepper
- as low as cumin
- 2 cardamom seeds
- 1/2 tablespoon coriander.
how to cook or step by step
the first step boil jengkol with 1600 ml of water along with ingredients and ingredients bousannya for one hour then Lift and drain, mashed so spices easily absorbed when cooked.
the next step Heat the skillet and put all the spices to be smoothed. Stir well until yellowish and remove the aroma of jengkol. Remove and then puree until smooth as possible and stir until evenly distributed.
then heat the frying pan and give a little oil then saute the spices finely while stirred to produce a fragrant aroma, and then Pour the coconut milk prepared earlier, and enter the bay leaves, lemongrass, spring onions and tomatoes while stir well, then enter jengkol and then cook until boiling and a little dry.
next step Add sugar, acid water, sweet soy sauce, brown sugar, and salt while stirring until the spices completely seep into the jengkol and until the shrinks shrink and thicken and thoroughly cooked, if it is cooked then Lift and ready for served, this dish will be more tasty if there is a little sprinkling of fried onions on it.
RENDANG JENGKOL
that's a little science or step by step to make good cuisine (rendang jengkol) and may be useful for us all, thank you for visiting my post, and you may also share this post with other garden friends.
