RESEP "RENDANG JENGKOL EMPUK"

"RENDANG JENGKOL" RECIPE

BAHAN-BAHAN :

500 gram jengkol (cuci bersih, rendam semalaman, rebus sekitar 40 menit, bersihkan kulitnya)
11 siung bawang merah
9 siung bawang putih
2,5 sdt kaldu jamur (sesuai selera)
1 sdt lada bubuk
1 sdt ketumbar bubuk
1 sdt garam (sesuai selera)
1,5 sdt kaldu ayam bubuk (sesuai selera)
3 lembar daun salam
5 lembar daun jeruk
2 batang serai (geprek)
Lengkuas (sesuai selera)
3 cm kunyit bakar
53 gram gula merah (sesuai selera)
1 ruas jahe
4 butir kemiri
4 cabai rawit (sesuai selera)
8 cabai merah keriting (sesuai selera)
600 ml santan encer (sesuai selera)
600 ml santan kental (sesuai selera)
Minyak (sesuai selera)

PELENGKAP :

CARA MEMBUAT "RENDANG JENGKOL EMPUK" :

Bumbu Halus : bawang merah, bawang putih, kemiri, cabai rawit, cabai merah keriting, kunyit bakar, sedikit minyak. Blender sampai halus
Siapkan teflon (boleh di tambah minyak sedikit). Masukkan bumbu halus. Tumis sampai harum
Masukkan serai, daun salam, daun jeruk, jahe, lengkuas, dan ketumbar bubuk. Aduk merata dan tumis sampai bewarna kecoklatan
Masukkan jengkol (yang sudah direbus dan di hilangkan kulitnya). Aduk samapi semua tercampur rata dengan bumbu
Tuang santan encer. Aduk merata
Masukkan gula merah, garam, kaldu ayam bubuk, kaldu jamur, dan lada bubuk. Aduk sampai semua tercampur rata dan masak sampai air menyusut
Tuang santan kental. Aduk merata dan masak sampai air menyusut
Koreksi rasa. Jika rasa sudah pas dan kental, matikan kompor. Pindah masakan ke dalam wadah
Taburi bawang goreng diatasnya
"RENDANG JENGKOL EMPUK" siap untuk disajikan

-----------------------------------------------------------------------------------------------------------------

INGREDIENTS :

500 grams of jengkol (wash thoroughly, soak overnight, boil for about 40 minutes, clean the skin)
11 cloves of shallot
9 cloves of garlic
2,5 tsp of mushroom stock (according to taste)
1 tsp of ground pepper
1 tsp of coriander powder
1 tsp of salt (according to taste)
1,5 tsp of chicken stock powder (according to taste)
3 bay leaves
5 lime leaves
2 lemongrass stalks (smashed)
Galangal (according to taste)
3 cm of roasted turmeric
53 grams of brown sugar (according to taste)
1 piece of ginger (according to taste)
4 candlenuts
4 cayenne pepper (according to taste)
8 curly red chilies (according to taste)
600 ml of thin coconut milk (according to taste)
600 ml of thick coconut milk (according to taste)
Oil (according to taste)

COMPLEMENTARY :

HOW TO MAKE "RENDANG JENGKOL EMPUK" :

Ground spices: onion, garlic, candlenut, cayenne pepper, curly red chili, roasted turmeric, a little oil. Blend until smooth
Prepare Teflon (may add a little oil). Add ground spices. Saute until fragrant
Add lemongrass, bay leaf, lime leaves, ginger, galangal, and coriander powder. Stir well and fry until golden brown
Enter jengkol (which has been boiled and peeled off). Stir until everything is evenly mixed with the spices
Pour the thin coconut milk. Stir evenly
Add brown sugar, salt, chicken stock powder, mushroom stock, and ground pepper. Stir until everything is well mixed and cook until the water shrinks
Pour thick coconut milk. Stir well and cook until the water shrinks
Taste for correction. If the taste is right and thick, turn off the stove. Transfer the food to the container
Sprinkle fried shallots on top
"Rendang JENGKOL" is ready to serve

Youtube : Frida Ayu

Short Video 👇. Full Video 👆