Hearing the word jengkol sure that
occurred in our mind is that the issuance of a distinctive aroma or scent
smells. But although the smell turns jengkol fan so is much. Due to high demand
jengkol culinary experts trying to create refined-processed jengkol change and
the smell became more and more consumers demand. Well we will share a recipe
processed jengkol very remarkable. No need to linger longer, this recipe.
Materials Rendang Jengkol:
- Jengkol 1/2 kilo grams
- Thick coconut milk 1/2 liter
(from 1/2 coconut)
- Bay leaves 2 pieces
- Ginger 1 knuckles (in crushed)
- 1 stalk lemongrass (in crushed)
- 1/4 liter water
- Salt, sugar and flavorings to
taste
- Cooking oil to taste
Fine seasoning Rendang Jengkol:
- Red onion 10 cloves
- 6 cloves of garlic
- 5 pieces of red chilli
(deseeded)
- Hazelnut 4 pieces (roasted)
- Turmeric 1 knuckles (in fuel)
How to Make Rendang:
- First jengkol soaked overnight
1/2 cooked or boiled until soft, remove from heat and drain.
- Then crushed jengkol one by one
until slightly flattened or flattened but be careful not to be destroyed.
(This is done to allow the flavors can soak into jengkol)
- Furthermore, heat the oil and
saute ground spices along with the bay leaves, ginger and lemongrass until
fragrant and cooked.
- Continue sauteing and enter
jengkol stirring constantly, re-enter the water and cook until jengkol
really soft.
- Put the coconut milk that you
have prepared earlier by slowly and gradually, then stir continuously aims
to milk not broken.
- Finally add salt, sugar and
flavorings slowly stirring occasionally and cook until thickened and
savory flavors mingle.
- Lift and rendang jengkol are tasty,
tender and no smell prepared on serve with a sprinkling of fried onions on
top of her.
Tips:
In order jengkol we cook more tender and no smell soak
water was jengkol with lime and orange leaves for 1 night.
Post by Diyah and maesriady
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