Rendang Jengkol Soft and Odorless

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:

1. First jengkol soaked overnight 1/2 cooked or boiled until soft, remove from heat and drain.
2. 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)
3. Furthermore, heat the oil and saute ground spices along with the bay leaves, ginger and lemongrass until fragrant and cooked.
4. Continue sauteing and enter jengkol stirring constantly, re-enter the water and cook until jengkol really soft.
5. Put the coconut milk that you have prepared earlier by slowly and gradually, then stir continuously aims to milk not broken.
6. Finally add salt, sugar and flavorings slowly stirring occasionally and cook until thickened and savory flavors mingle.
7. 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