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Semur Jengkol pedas kering
Jengkol simmered in spicy sauce

500 gr Jengkol / jering / Archidendron pauciflorum
6 shallots
2 cm laos
4 salam leaves
3 lemongrass
10 tbsp kecap manis
1/2 tsp salt
1/2 teaspoon ground pepper
2 tsp nutmeg
800 ml of water
2 tbsp oil
5 shallots
3 cloves of garlic
5 red lomboks
Cara membuat:
Soak the pods for 3 days in water and change the water every day. Boil the peas for 15 minutes and drain and crush it afterwards.
Pound or grind the ingredients for the bumbu into a paste. Slice the shallots finely. Heat in a wok / wadjan the oil and fry the Bumbu, along with the shallots, galangal, lemongrass and salam for 5 minutes. Add the Jengkol, the kecap, salt, pepper, nutmeg and water and let it simmer until the sauce has thickened.

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