Hello everyone Today I will share something for you all.
Today I will share recipes jengkol rendang and little discussion and advantages of jengkol..
Jengkol including the tribe of legumes (Fabaceae). The fruit in the form of pods and the shape of flattened serpentine spiral, dark violet. Ari thin-skinned fruit seeds with a shiny brown color. Bigfoot can cause odor padaurin after being processed and processed olehpencernaan, especially when eaten fresh as a salad.
Jengkol known to prevent diabetesdan is a diuretic and is good for heart health. Jengkol plant is expected also have the ability to absorb high water making it useful in conserving water somewhere.
Oke all, lets make the rendang jengkol ;)
Ingrediensts:
1kg jengkol that have been boiled and mashed
300 ml thicke coconut milk
3 rod lemongrass
3 tablespoon of cooking oil
Ground spices
5 red chilies
10 dried red chili
10 spring onions
2 cloves of garlic
How to make
Blender all subtle flavour , head the pan add oil.
Then stir-fry the spice paste all along lemongrass and lime leaves and stired
After 2 minit, add thick coconut milk and stirred
Then simmer,after that add jengkol, then add salt to taste
Note:
Do'not too much salt because, this cuisine will thicken and be salty if to much salt.
If you want a little sweeter should add sugar.
Me added 1 tablespoon sugar.
After all the ingredients have been pervasive and coconut milk had thickened means, jengkol already to be sarved.
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Thanks ;)