Vegeteble Recipe Rendang Jengkol

·         Materials:

300-gram old fresh Jengkol fruit (wash, boil 1 hour, peel in a castrated way), set aside
300 ml thick coconut milk
Grated 50-gram coconut, roasted

·         Mashed Spices:

3 tbsp sliced red chili
3 tbsp sliced shallot
Sliced 1 tbsp garlic
2 tbsp hazelnut milled
1 tbsp salt
1 tsp galangal milled

·         Other seasonings:

2 orange leaves
2 bay leaves
1 stem lemongrass, spread
1 tbsp brown sugar
1 tbsp tamarind water

·         How to make:

1.    Boil the Jengkol fruit that has been spread to soft.
2.    Prepare a frying pan.
3.    Put the smoothed seasoning, other spices, coconut milk and jengkol fruit that have been boiled until tender.
4.    Cook with medium heat until the coconut milk rendang is thickened and Jengkol fruit has tasted soft.
5.    Put grated coconut that has been roasted, stir until well blended.
6.    Cook back for a moment until visible seasoning.
7.    Serve Rendang Jengkol fruit with other side dishes.

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