REndang JENGKOL || FOOD CHARACTERISTICS OF JAKARTA - INDONESIA [ MUST TRY ]

Rendang jengkol is a typical food from Jakarta / Jawa.
Food that I think is hard to forget.
The characteristics and taste is perfect.
From the past until now rendang jengkol has been enjoyed by various regions to foreign countries.

Material :
1 kg jengkol, peeled
3 coconuts, take 500 thick coconut milk and 1.5 liters of thin coconut milk
4 lime leaves
2 turmeric leaves daun
3 lemongrass stalks, bruised
4 grains of kandis acid
100 ml cooking oil minyak
Jengkol rendang seasoning:
100 grams of red onion
50 grams of garlic
250 grams of big red chili
6 cm galangal
10 hazelnuts
5 cloves
2 grains of cardamom
2 tbsp salt

How to make :
Boil jengkol with enough water until soft then drain.
Grind or finely mash the rendang seasoning and set aside.
Heat oil, saute ground spices with lime leaves, turmeric leaves and lemongrass until fragrant.
Pour in the thin coconut milk, bring to a boil.
Add jengkol and kandis acid, cook over medium heat until the sauce is reduced and oily.
Pour the thick coconut milk, stir until the spices become oily, slightly blackish. Turn off the fire.

Good luck and enjoy the food

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