Rendang Jengkol Recipe
Bahan-bahan
Jengkol - 300 gram
Santan kental, dari 3/4 butir kelapa - 300 ml
Santan encer, dari sisa kelapa di atas - 500 ml
Garam - 1,5 sdt
Gula pasir - 1 sdt
Serai, memarkan - 1 ruas
Lengkuas, memarkan - 2 batang
Daun kunyit, sobek - 1 lembar
Daun jeruk, sobek - 4 lembar
Minyak untuk menumis - 3 sdm
Bumbu Halus:
Cabe rawit keriting - 50 gram
Cabe rawit merah - 6 buah
Bawang merah - 8 siung
Bawang putih - 5 siung
Kemiri, sangrai - 4 buah
Kunyit - 1 ruas
Jahe - 2 cm
Lada butiran - 1/2 sdt
Ketumbar, sangrai - 1 sdt
Langkah
Belah tiap jengkol jadi dua bagian lalu rendam semalaman.
Rebus jengkol dengan daun salam dan air secukupnya hingga empuk. Gunakan panci presto kurang lebih 20 menit.
Geprek satu persatu jengkol hingga kulitnya terkelupas. Bilas dengan air bersih lalu sisihkan.
Panaskan minyak. Tumis bumbu halus, serai, lengkuas, daun kunyit, dan daun jeruk hingga harum.
Masukkan jengkol, aduk rata.
Tuang santan encer, garam, dan gula. Masak sampai santan agak menyusut.
Tuang santan kental. Aduk hingga mendidih lalu koreksi rasanya. Setelah mendidih, kecilkan api lalu masak terus sampai kuahnya kering dan berminyak. Angkat.
Siap disajikan.
Ingredients
Jengkol - 300 gramSantan condensed, from 3/4 coconut - 300 mlSantan dilute, from the rest of coconut above - 500 mlGaram - 1.5 tspGeg sand - 1 tspSerai, crushed - 1 segmentLengkuas, crushed - 2 stems Turmeric, torn - 1 piecesDun orange, torn - 4 sheetsOil for sautéing - 3 tablespoonFinching: Chilli curry - 50 gramsCabe red pepper - 6 piecesCleaned onion - 8 clovesCoffee - 5 clovesLeft, roasted - 4 piecesKunyit - 1 segmentGinger - 2cmLada granules - 1/2 tspCumbumbar, roasted - 1 tsp
Step
Cut each jengkol into two parts and soak semalaman.Rebus jengkol with bay leaves and enough water until tender. Use a presto pan of approximately 20 minutes.Geprek one by one jengkol until the skin is peeled off. Rinse with clean water then set aside. Heat oil. Saute the finer spices, lemongrass, galangal, turmeric leaves, and orange leaves until fragrant.Enter jengkol, mix well.Tuang thin coconut milk, salt, and sugar. Cook until coconut milk shrinks slightly. Stir until boiling and then the correction tastes. After boiling, reduce the heat and cook until the sauce is dry and oily. Lift. Ready served.
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Nice post